Here we present a research of bacterial adhesion to two most often used materials in modern kitchens, namely food grade ceramics and Teflon. To test the bacterial adhesion on kitchen worktops Escherichia coli, Pseudomonas aeruginosa and Campylobacter jejuni were used as the most common foodborne contaminants. Contact angle, roughness and streaming potential measurements were used for surface characterization. Crystal violet staining and scanning electron microscopy were applied for bacterial adhesion analysis. We showed that the adhesion of tested bacteria strains was lower on the Teflon surface compared to the ceramics. The hydrophobicity of the surface substantially contributed to the bacterial adhesion rate. On the other hand, the surface roughness and charge did not play a crucial role in the adhesion process.

在这里，我们对现代厨房中两种最常用的材料，即食品级陶瓷和聚四氟乙烯，进行细菌粘附研究。测试厨房工作台上的细菌粘附力大肠杆菌，铜绿假单胞菌和空肠弯曲菌被用作最常见的食源性污染物。接触角，粗糙度和流电势测量值用于表面表征。结晶紫染色和扫描电子显微镜用于细菌粘附分析。我们表明，与陶瓷相比，被测细菌菌株在特氟隆表面的粘附力更低。表面的疏水性基本上有助于细菌粘附率。另一方面，表面粗糙度和电荷在粘合过程中没有关键作用。