Work of adhesion of dairy products on stainless steel surface

Brazilian Journal of Microbiology

Patrícia Campos Bernardes²  Emiliane Andrade Araújo¹  Ana Clarissa Dos Santos Pires²  José Felício Queiroz Fialho Júnior²  Carini Aparecida Lelis²  Nélio José De Andrade² 

[1] ,Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos Viçosa MG ,Brasil

关键词: Enterobacter sakazakii;    hydrophobicity;    adhesion work;    interfacial tension;    dairy products;   

DOI  :  10.1590/S1517-83822012000400004

来源: SciELO

【 摘 要 】

The adhesion of the solids presents in food can difficult the process of surface cleaning and promotes the bacterial adhesion process and can trigger health problems. In our study, we used UHT whole milk, chocolate based milk and infant formula to evaluate the adhesion of Enterobacter sakazakii on stainless steel coupons, and we determine the work of adhesion by measuring the contact angle as well as measured the interfacial tension of the samples. Inaddition we evaluated the hydrophobicity of stainless steel after pre-conditioning with milk samples mentioned. E. sakazakii was able to adhere to stainless steel in large numbers in the presence of dairy products. The chocolate based milk obtained the lower contact angle with stainless steel surface, higher interfacial tension and consequently higher adhesion work. It was verified a tendency of decreasing the interfacial tension as a function of the increasing of protein content. The pre-conditioning of the stainless steel coupons with milk samples changed the hydrophobic characteristics of the surfaces and became them hydrophilic. Therefore, variations in the composition of the milk products affect parameters important that can influence the procedure of hygiene in surface used in food industry.

【 授权许可】

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