| Summary: | The adhesion of seven meat spoilage bacteria to model meat surfaces (thin fat and tendon slices) was studied in a specially designed flow chamber. In general, adhesion was not influenced by the physiological age of the cells and was not correlated with the cell surface characteristics (electrical charge, hydrophobicity) of the organisms. Also, adhesion data did not corroborate the predictions based on changes in the free energy of adhesion, calculated from contact angles and surface tension measurements. A more detailed study of the adhesion of Pseudomonas fluorescens to tendon was subsequently undertaken. Neither physiological activity nor the presence of flagella was found to be essential for adhesion. Selective chemical alterations of the cell surface pointed to no direct implication of carboxyl or amino groups in an adhesive bond with tendon. These groups may participate in adhesion, however, through electrostatic interactions as suggested from the variations of adhesion with ionic strength.
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