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

<table>Relationship between the free energy of aggregation <svg height="16.4125" id="M226" style="vertical-align:-3.3907pt" version="1.1" viewbox="0 0 52.0625 16.4125" width="52.0625" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink">
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</svg> and the mean rate of adhesion of <i>Staphylococcus aureus </i>to the surfaces studied <svg height="18.725" id="M227" style="vertical-align:-2.3205pt" version="1.1" viewbox="0 0 77.050003 18.725" width="77.050003" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink">
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International Journal of Microbiology

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Figure 2

Figure 2: Adhesion of Pathogenic Bacteria to Food Contact Surfaces: Influence of pH of Culture 