Work of adhesion of dairy products on stainless steel surface

• Autor(a) principal: Bernardes, Patrícia Campos
• Data de Publicação: 2012
• Outros Autores: Araújo, Emiliane Andrade, Pires, Ana Clarissa dos Santos, Fialho Júnior, José Felício Queiroz, Lelis, Carini Aparecida, Andrade, Nélio José de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://dx.doi.org/10.1590/S1517-83822012000400004; http://www.locus.ufv.br/handle/123456789/12880
• topic: Enterobacter sakazakii; Hydrophobicity; Adhesion work; Interfacial tension; Dairy products

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.