Assessment of hydrophobicity and roughness of stainless steel adhered by an isolate of Bacillus cereus from a dairy plant

Abstract

The interaction between the surface of stainless steel and Bacillus cereus was studied in terms of the characteristics of interfacial interaction determined from the measurement of the contact angle of the surface of B. cereus and stainless steel in the presence or absence of B. cereus adherence. The microtopographies and the roughness of the surface of stainless steel and stainless steel adhered by B.cereus were evaluated with the help of atomic force microscopy and perfilometry. The strain of B. cereus studied was considered hydrophilic, whereas the stainless steel was considered hydrophobic. The adhesion was not thermodynamically favorable ( G adhesion > 0) between the stainless steel and the strain of B. cereus studied. Thus, the interaction between them was not favored by the thermodynamic aspect of adhesion.There was no difference (p > 0.05) in the roughness of the surfaces of stainless steel adhered by B. cereus when analyzed by atomic force microscope and perfilometry.

Morphological, physiological and biochemical characterizations of some soil isolates of Bacillus cereus group from Algeria

“…They stated that hydrophobicity increased at acidic pH while it decreased at alkaline pH (Giotis et al, 2009). Decreased hydrophobicity was observed for the spores of a strain of B. cereus alkali-tolerant (Bernardes et al, 2010). These data are confirmed by the results of Hamadi et al (2004) who found that the hydrophilicity of strains of S. aureus and E. coli is low apparent for neutral to alkaline pH (> 5 to 11) so that the hydrophobicity is more apparent at acidic pH (2-3).…”

Correlation of Impression Removal Force with Elastomeric Impression Material Rigidity and Hardness

“…In this investigation, the interaction was between the impression materials and the stainless steel model. Dentin and enamel demonstrate a lower contact angle than stainless steel, approximately 50, 57, and 70, respectively . In other words, dentin and enamel are more hydrophilic than stainless steel.…”

Effect of surface properties of different food contact materials on the efficiency of quaternary ammonium compounds residue recovery and persistence

“…According to other studies (Sinde & Carballo, ; Bernardes et al ., ), higher contact angle value is usually related to more hydrophobic surfaces, and water contact angles lower than 50° indicates the hydrophilic characteristic of a surface material. In addition, the contact angle with water is a qualitative criterion used to classify the hydrophobicity of food processing surfaces (Bernardes et al ., ). Surface free energies varied in agreement with contact angle values.…”

“…Water rinsing of the tile material after QACs application increased its hydrophobic properties, which could influence chemical and bacterial adhesion. According to Bernardes et al (2010), the adhesion of microorganisms to food processing surfaces is affected by the interaction of physicochemical characteristics of the microorganism surfaces and the contact surfaces. Specific linkages between microorganisms and food processing surfaces depend on the chemical composition of both surfaces (Foschino et al, 2003).…”