科研之友
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摘要
The adhesion and growth of bacteria on the surface of stainless steel promotes corrosion of the material, microbiological contamination, healthcare problems and results in economic losses. There are numerous factors influencing the adhesion of bacteria to stainless steel, and material properties are one of the most important ones. In particular, surface roughness, topography, chemistry and surface energy can promote or inhibit the adhesion and growth of bacteria. Surface roughness and topography are generally accepted as crucial parameters, especially when the surface features are comparable to the size of the bacteria. The roughening of the surface increases the area available for adhesion and protects the bacteria from environmental factors, like liquid shear stress, mechanical forces and disinfectants. The surface chemistry and surface energy of the material can also affect microbial attachment and survival. The surface chemistry of stainless steel is significantly affected by the formation of an ultra-thin passive chromium-rich oxide film on the surface in the presence of an oxidative environment. Surface energy is also an important factor in the initial adhesion and it is commonly known that the minimal relative adhesion to surfaces occurs at surface energies ranging between 20 mN/m and 30 mN/m (Baier curve). Materials with a high surface energy, such as stainless steel, are mainly hydrophilic, frequently negatively charged and susceptible to contamination, and thus are rarely clean. This paper presents an overview of the mechanism and theories of bacterial adhesion on surfaces in general, together with a comprehensive overview of stainless-steel surface properties that may influence the adhesion of bacteria. Here we give a literature review and discuss how to manage the stainless-steel surfaces in food processing, medicine and other industries in order to reduce the adhesion of bacteria.
- 出版日期2014-10
