Role of surfaces and microbial phenomenon

Biofouling of surfaces with bacteria and/or organic material is extremely problematic in the food industry. This chapter overviews the effect surface properties have on bacterial binding and describes the solutions to resolve these issues. It discusses the phenomenon of surface physicochemistry and surface chemistry and their role on initial bacterial attachment. Although stainless steel is widely used throughout the food processing industry, under certain conditions, it is susceptible to microbial-induced corrosion and pitting. The thickness of the oxide layer on the bulk of a material surface has an effect on bacterial attachment and adhesion. Another method that has been widely applied to reduce bacterial attachment to food contact surfaces is the development of novel surface coatings. The chapter also describes the effect of surface topography on microbial binding. As studies into the effect of microbial retention on surface topographies continued, researchers began to use surfaces with more defined topographies.