Author(s)

Fatima Hamadi, Hassan Latrache, Fatima Asserne, Soumya Elabed, Hafida Zahir, Ibnsouda Koraichi Saad, Hafida Hanine, Jamaa Bengourram

Laboratory of Biotechnology and Vaorization of Natural Resources, Department of Biology, Faculty of Science, University Ibn Zohr, Agadir, Marocco.
Laboratory of industrial Engineering, Food and Environment, Faculty of Sciences and Technics, University Sultan Moulay Slimane, Beni Mellal, Marocco.
Laboratory of Valorization and Safety of Food Products, Faculty of Sciences and Technics, University Sultan Moulay Slimane, Beni Mellal, Morocco.
Laboratoy of Microbial Biotechnology, Faculty of Science and Technics, University Sidi Mohamed Ben Abdellah, Fés-Sáis, Marocco.

The surface energy characteristics of uncoated (clean) and coated stainless steel with UHT milk at various contact time (5 min, 30 min, 1 hours, 3 hours, 6 hours, 24 hours) were determined using contact angle measurement. Whatever the contact time, the clean stainless steel coupons became more hydrophobic and more electron acceptor when they are coated by milk. Inversely, the electron donor character seems to decreasing in this condition. The calculated surface energy component of coated stainless steel was found to vary with contact time. Its hydrophobicity and its electron acceptor were minimal after 3 hours of contact, but its electron donor was minimal after 1 hours of contact. Adhesion experiments of Staphylococcus aureus were carried out on uncoated and coated stainless steels at various contact times. For all contact times, the adhesion results show that milk reduce S. aureus adhesion, and the level of this reduction depend on contact time. This reduction was lower and higher after 1 hours, 5 min and 30 min of contact respectively.

Surface Energy Characteristics; S. aureus; Adhesion; Milk; Stainless Steel

F. Hamadi, H. Latrache, F. Asserne, S. Elabed, H. Zahir, I. Saad, H. Hanine and J. Bengourram, "Quantitative Adhesion of Staphylococcus aureus on Stainless Steel Coated with Milk," Food and Nutrition Sciences, Vol. 4 No. 3, 2013, pp. 299-304. doi: 10.4236/fns.2013.43040.