Influence of Surface Roughness of Stainless steel on Microbial Adhesion

D. Bagge, Lisbeth Rischel Hilbert, L. Gram

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

    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 languageEnglish
    Title of host publicationInfluence of Surface Roughness of Stainless steel on Microbial Adhesion
    EditorsAmerican Society for Microbiology
    Publication date2002
    Publication statusPublished - 2002
    Event102nd General Meeting -
    Duration: 5 Nov 1829 → …

    Conference

    Conference102nd General Meeting
    Period05/11/1829 → …

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