ABSTRACT
The environment in food preparation plants is considered a significant source of microorganisms, where open surfaces, in particular, are the areas frequently involved
in the contamination of food products [1]. Microbial cells in this environment can stay viable, adhere to the equipment surfaces and contaminate any substance which comes into contact with them [2]. These attached bacteria may be able to colonise the surface as a biofilm, under appropriate growth conditions [3]. Microorganisms that may cause problems in this context include Escherichia coli, a rod-shaped (1 µm × 2 µm) Gram-negative microorganism, and Staphylococcus sciuri, a Gram-positive coccal-shaped (1 µm diameter) bacterium similar to the pathogen Staphylococcus aureus.
