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International Journal of Microbiology
Volume 2011 (2011), Article ID 972494, 10 pages
Research Article

Adhesion of Pathogenic Bacteria to Food Contact Surfaces: Influence of pH of Culture

1Food Research and Development Centre, Agri-Food and Agriculture Canada, 3600 Casavant Boulevard-West, St-Hyacinthe, QC, Canada J2S 1A2
2Department of Science and Nutrition, Laval University, Quebec, QC, Canada G1K 7P4

Received 26 May 2010; Revised 1 September 2010; Accepted 15 September 2010

Academic Editor: Jorge H. Leitao

Copyright © 2011 Akier Assanta Mafu et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The adhesion of Aeromonas hydrophila, Escherichia coli O157:H7, Salmonella Enteritidis, and Staphylococcus aureus to hydrophobic and hydrophilic surfaces in cultures with different pHs (6, 7, and 8) was studied. The results indicated that the type of material had no effect on the attachment capacity of microorganisms, while environmental pH influenced the adhesion of A. hydrophila, E. coli, and S. aureus to both solid substrates. The attachment of S. Enteritidis ( ) was not affected by the type of substrate or the culture pH, whereas E. coli displayed the weakest affinity for both polystyrene and glass surfaces. No correlation was established between the physicochemical properties of the materials, or the bacterial and the rate of bacterial adhesion, except for S. aureus. Photomicrographs have shown that surfaces were contaminated by small clusters of S. Enteritidis while S. aureus invaded the food contact surfaces in the form of small chains or cell aggregates.