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

Table 1

Contact angles (^∘) and surface energies (mJ⋅m⁻²) of solid surfaces.

Surface	𝜃𝑤(^∘)^1	𝜃𝐹(^∘)^1	𝜃𝛼−𝐵(^∘)^1	𝛾^LW𝑆	𝛾^+𝑆	𝛾^−𝑆	𝛾^AB𝑆	𝛾^TOT
Polystyrene	95.5 ± 1.2	59.3 ± 2.4	9.8 ± 1.3	43.8	0.2	0.0	0.0	43.8
Glass	13.6 ± 1.7	12.9 ± 2.1	17.0 ± 0.9	42.5	0.8	53.4	12.8	55.3

1 𝜃_𝑤,𝜃_𝐹, and 𝜃_𝛼−𝐵 are on average the angles formed by water, formamide, and 𝛼-bromonaphthalene, respectively,
where 𝛾^LW_𝑆,𝛾⁺_𝑆,𝛾⁻_𝑆,𝛾^B_𝑆, and 𝛾^TOT are, respectively, the Lifshitz-van der Waals dispersion component, electron acceptor (acid) and electron donor (basic) parameters, Lewis acid-base bonds, and the total surface energy of the solid substrates.