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A. C. WONG, Food Research Institute, University of Wisconsin, 1925 Willow Drive, Madison, WI 53706

Adhesion of bacteria to surfaces in meat processing environments can result in biofilm formation on meat contact surfaces or other areas such as floors, walls, and drains. It has been shown that microorganisms can remain on equipment surfaces after standard cleaning practices. These organisms may survive for prolonged periods under certain storage conditions. Biofilms have been recognized as a potential source of contamination, which may lead to product spoilage (reduced shelf life) and/or disease transmission. Some of the pathogenic bacteria associated with meat products have been shown to be able to adhere to surfaces such as stainless steel and develop biofilms in vitro. This presentation will examine some of the parameters that can affect pathogen attachment to surfaces of equipment such as meat grinders, and the potential for pathogen survival after cleaning and sanitizing. As bacterial attachment to a surface is one of the first steps in biofilm formation, any surface that can inhibit adhesion would decrease the potential for biofilm development. We have developed a novel method using cold plasma technology to deposit coatings on surfaces that can inhibit bacterial attachment. Plasma-aided manufacturing, broadly defined as the use of electrically charged particles for surface modification, is an emerging commercial field that has found utility in many applications to produce desired properties. Some of our findings will be discussed.