Influence of surface roughness of stainless steel on microbial adhesion and corrosion resistance

Lisbeth Rischel Hilbert, Dorthe Bagge-Ravn, John Kold, Lone Gram

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Abstract The aim of this study was to evaluate if hygienic characteristics of stainless steel used in the food industry could be improved by smoothing surface roughness from an Ra of 0.9 to 0.01 ƒÝm. The adherence of Pseudomonas sp., Listeria monocytogenes and Candida lipolytica to stainless steel was not affected by surface roughness (Ra) ranging from grit 4000 polished stainless steel (Ra <0.01) to ground stainless steel (Ra 0.9). Neither adhesion of Ps. aeruginosa nor its removal by an alkaline commercial cleaner in a flow system was affected by surface roughness. Pitting corrosion resistance was evaluated in a commercial disinfectant and in 1 M NaCl. Electropolished and grit 4000 polished steel proved more corrosion resistant as opposed to grit 80 and 120 polished surfaces. In conclusion, the surface finish did not influence bacterial attachment, colonisation, or removal, but is an important parameter for the corrosion resistance of the surface.
Original languageEnglish
JournalInternational Biodeterioration & Biodegradation
Volume52
Issue number3
Pages (from-to)175-185
ISSN0964-8305
DOIs
Publication statusPublished - 2003

Keywords

  • microbial adhesion
  • bacterial adhesion
  • stainless steel
  • roughness Ra
  • corrosion resistance

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