Influence of Surface Roughness of Stainless steel on Microbial Adhesion

D. Bagge; Lisbeth Rischel Hilbert; L. Gram

Influence of Surface Roughness of Stainless steel on Microbial Adhesion

D. Bagge, Lisbeth Rischel Hilbert, L. Gram

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Abstract

Bacterial adhesion and biofilm formation is of growing interest in the food processing industry where bacteria can survive on surfaces and resist cleaning and disinfection. The condition of the surfaces (eg lack of cracks) and their general roughness is assumed to be important for the hygienic status of the surface; it is assumed that microorganisms hide in scratches and cracks. It is also believed that the smoother a surface the better. And a surface with a few microorganisms after cleaning and disinfection is more hygienic and has a lower risk for cross contamination than a surface with many microorganisms.

Original language	English
Title of host publication	Influence of Surface Roughness of Stainless steel on Microbial Adhesion
Editors	American Society for Microbiology
Publication date	2002
Publication status	Published - 2002
Event	102nd General Meeting, American Society for Microbiology - Salt Lake City, United States Duration: 19 May 2002 → 23 May 2002 Conference number: 102

Conference

Conference	102nd General Meeting, American Society for Microbiology
Number	102
Country/Territory	United States
City	Salt Lake City
Period	19/05/2002 → 23/05/2002

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title = "Influence of Surface Roughness of Stainless steel on Microbial Adhesion",

abstract = "Bacterial adhesion and biofilm formation is of growing interest in the food processing industry where bacteria can survive on surfaces and resist cleaning and disinfection. The condition of the surfaces (eg lack of cracks) and their general roughness is assumed to be important for the hygienic status of the surface; it is assumed that microorganisms hide in scratches and cracks. It is also believed that the smoother a surface the better. And a surface with a few microorganisms after cleaning and disinfection is more hygienic and has a lower risk for cross contamination than a surface with many microorganisms.",

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AU - Hilbert, Lisbeth Rischel

AU - Gram, L.

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N2 - Bacterial adhesion and biofilm formation is of growing interest in the food processing industry where bacteria can survive on surfaces and resist cleaning and disinfection. The condition of the surfaces (eg lack of cracks) and their general roughness is assumed to be important for the hygienic status of the surface; it is assumed that microorganisms hide in scratches and cracks. It is also believed that the smoother a surface the better. And a surface with a few microorganisms after cleaning and disinfection is more hygienic and has a lower risk for cross contamination than a surface with many microorganisms.

AB - Bacterial adhesion and biofilm formation is of growing interest in the food processing industry where bacteria can survive on surfaces and resist cleaning and disinfection. The condition of the surfaces (eg lack of cracks) and their general roughness is assumed to be important for the hygienic status of the surface; it is assumed that microorganisms hide in scratches and cracks. It is also believed that the smoother a surface the better. And a surface with a few microorganisms after cleaning and disinfection is more hygienic and has a lower risk for cross contamination than a surface with many microorganisms.

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M3 - Article in proceedings

BT - Influence of Surface Roughness of Stainless steel on Microbial Adhesion

A2 - null, American Society for Microbiology

T2 - 102nd General Meeting, American Society for Microbiology

Y2 - 19 May 2002 through 23 May 2002

ER -

Influence of Surface Roughness of Stainless steel on Microbial Adhesion

Abstract

Conference

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