Surface Roughness of Stainless Steel Influences Attachment and Detachment of Escherichia coli O157
Rebecca M Goulter-Thorsen, Elena Taran, Ian R Gentle, Kari S Gobius, Gary A Dykes
Journal of Food Protection | INT ASSOC FOOD PROTECTION | Published : 2011
Determining the influence of surface roughness on Escherichia coli O157 attachment to and detachment from stainless steel (SS) is important for controlling this foodborne pathogen. The aim of this study was to evaluate the interactions of six E. coli strains (four O157:H7, one O157:H12, and one O1:H7) with SS type 304 finishes of various surface roughness: 2B (unpolished surface), 4 (common food grade SS), and 8 (polished smooth surface). In attachment assays (exposure to cell suspensions with periodic swirling), bacteria were enumerated by epifluorescence microscopy, and in detachment assays a blotting technique and atomic force microscopy (AFM) were used. Attachment data suggest that E. co..View full abstract
R. M. Goulter-Thorsen acknowledges financial support from the Department of Employment, Economic Development, and Innovation of the Queensland Government through the Smart State Ph.D. Scholarships Program and from the Australian Federal Government through the Australian Postgraduate Award. This work was supported by funding from the Commonwealth Scientific and Industrial Research Organization.