Physico-chemical and hygienic property modifications of stainless steel surfaces induced by conditioning with food and detergent.

The effect of repeated conditioning procedures (25 runs), consisting of soiling (milk and meat products) and cleaning steps, on the hygienic status, physico-chemical properties and surface chemical composition of stainless steel (SS) surfaces, was investigated. Five SSs differing in grade and finish were used. Both soiling and surface cleaning/conditioning procedures resulted in a similar increase in the surface contamination with carbon, while the changes in the basic component of the surface free energy depended on the conditioning procedure.

Impact of surface energy and roughness on cell distribution and viability.

The aim of this study was to assess the respective impacts of the surface energy and surface roughness of bare and coated steels on biofouling and sanitisation. Bioadhesion of Staphylococcus aureus CIP 53.154 was studied on two stainless steel surfaces with smooth or specific micro-topography.

Kinetics of bacterial survival on polymer coatings with particular reference to indoor air quality.

The goal of the present study was to assess the bactericidal properties of various polyester coatings (PES) with and without anti-bacterial additives such as silver or polymer compounds. Under the experimental conditions used, the release of anti-bacterial additives was not an appreciable factor. The survival rate of Enterococcus faecalis mainly depended on environmental factors such as the relative humidity and the presence of nutrients.

Adsorption of poly(N-isopropylacrylamide) on glass substrata.

The adsorption of poly(N-isopropylacrylamide) (PNIPAAM), a well known thermosensitive polymer, on glass was investigated by X-ray photoelectron spectroscopy (XPS) and atomic force microscopy (AFM). The polymer was dissolved in water at low (0.02 g/L) and high (2 g/L) concentration and the tested temperatures were below (25 degrees C) and above (50 degrees C) the lower critical solubility temperature (LCST).

Influence of surface chemistry on the hygienic status of industrial stainless steel.

Coupons of fourteen different stainless steels were investigated in terms of surface chemistry and ease of cleaning. Steel surfaces were exposed to Bacillus cereus spores in static saline solution for 2 h. Surfaces were rinsed and then covered with whole milk and allowed to dry.