{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,25]],"date-time":"2026-10-25T02:14:10Z","timestamp":1792894450812,"version":"4.5.0"},"reference-count":42,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2023,9,1]],"date-time":"2023-09-01T00:00:00Z","timestamp":1693526400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2023,9,1]],"date-time":"2023-09-01T00:00:00Z","timestamp":1693526400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2023,9,1]],"date-time":"2023-09-01T00:00:00Z","timestamp":1693526400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2023,9,1]],"date-time":"2023-09-01T00:00:00Z","timestamp":1693526400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2023,9,1]],"date-time":"2023-09-01T00:00:00Z","timestamp":1693526400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2023,9,1]],"date-time":"2023-09-01T00:00:00Z","timestamp":1693526400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2023,9,1]],"date-time":"2023-09-01T00:00:00Z","timestamp":1693526400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"funder":[{"DOI":"10.13039\/501100003593","name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Microbiology"],"published-print":{"date-parts":[[2023,9]]},"DOI":"10.1016\/j.fm.2023.104280","type":"journal-article","created":{"date-parts":[[2023,4,25]],"date-time":"2023-04-25T18:15:28Z","timestamp":1682446528000},"page":"104280","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":26,"special_numbering":"C","title":["Adhesion capacity of Salmonella Enteritidis, Escherichia coli and Campylobacter jejuni on polystyrene, stainless steel, and polyethylene surfaces"],"prefix":"10.1016","volume":"114","author":[{"given":"Daiane","family":"Carvalho","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gabriela Zottis","family":"Chitolina","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daiane Elisa","family":"Wilsmann","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vivian","family":"Lucca","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Brunna","family":"Dias de Emery","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6649-5833","authenticated-orcid":false,"given":"Karen Apellanis","family":"Borges","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Thales Quedi","family":"Furian","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carlos Tadeu Pippi","family":"Salle","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hamilton Luiz de Souza","family":"Moraes","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vladimir Pinheiro","family":"do Nascimento","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fm.2023.104280_bib1","series-title":"Functionalized Polymeric Materials in Agriculture and the Food Industry","first-page":"195","article-title":"Polymers in food processing industries","author":"Akelah","year":"2013"},{"key":"10.1016\/j.fm.2023.104280_bib2","series-title":"Higiene na ind\u00fastria de alimentos: avalia\u00e7\u00e3o e controle de ades\u00e3o e forma\u00e7\u00e3o de biofilmes bacterianos","author":"Andrade","year":"2008"},{"key":"10.1016\/j.fm.2023.104280_bib3","doi-asserted-by":"crossref","DOI":"10.1016\/j.psj.2021.101586","article-title":"Assessment of biofilm formation by Campylobacter spp. isolates mimicking poultry slaughterhouse conditions","volume":"101","author":"Ara\u00fajo","year":"2022","journal-title":"Poultry Sci."},{"key":"10.1016\/j.fm.2023.104280_bib4","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1590\/1678-5150-pvb-4928","article-title":"Biofilm formation capacity of Salmonella serotypes at different temperature conditions","volume":"38","author":"Borges","year":"2018","journal-title":"Pesqui. Vet. Bras."},{"key":"10.1016\/j.fm.2023.104280_bib5","series-title":"Surtos de Doen\u00e7as Transmitidas por Alimentos no Brasil","article-title":"Health surveillance service","year":"2019"},{"key":"10.1016\/j.fm.2023.104280_bib6","doi-asserted-by":"crossref","first-page":"1101","DOI":"10.1016\/j.scitotenv.2019.03.434","article-title":"Influence of physicochemical surface properties on the adhesion of bacteria onto four types of plastics","volume":"671","author":"Cai","year":"2019","journal-title":"Sci. Total Environ."},{"key":"10.1016\/j.fm.2023.104280_bib7","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1006\/fmic.1996.0061","article-title":"Sanitary quality of meat chopping board surfaces: a bibliographical study","volume":"14","author":"Carpentier","year":"1997","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2023.104280_bib8","doi-asserted-by":"crossref","DOI":"10.1007\/s42770-022-00714-4","article-title":"Antibiofilm activity of the biosurfactant and organic acids against foodborne pathogens at different temperatures, times of contact, and concentrations","author":"Carvalho","year":"2022","journal-title":"Braz. J. Microbiol."},{"key":"10.1016\/j.fm.2023.104280_bib9","series-title":"Campylobacter (Campylobacteriosis)","author":"Centers for Diseases Control and Prevention (CDC)","year":"2022"},{"key":"10.1016\/j.fm.2023.104280_bib10","unstructured":"Center for Microscopy and Microanalysis, Universidade Federal do Rio Grande do Sul (CMM UFRGS). Prepara\u00e7\u00e3o de amostras biol\u00f3gicas para MEV . https:\/\/www.ufrgs.br\/cmm\/wp-content\/uploads\/2019\/11\/PREPARA%C3%87%C3%83O-DE-AMOSTRAS-BIOL%C3%93GICAS-PARA-MEV.pdf (accessed 07 February 2022)."},{"key":"10.1016\/j.fm.2023.104280_bib11","doi-asserted-by":"crossref","first-page":"853","DOI":"10.1016\/j.fm.2009.05.012","article-title":"Attachment of different Salmonella serovars to materials commonly used in a poultry processing plant","volume":"26","author":"Chia","year":"2009","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2023.104280_bib12","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1089\/fpd.2017.2341","article-title":"Cross-contamination and biofilm formation by Salmonella enterica serovar Enteritidis on various cutting boards","volume":"15","author":"Dantas","year":"2018","journal-title":"Foodb. Pathog. Dis."},{"key":"10.1016\/j.fm.2023.104280_bib13","first-page":"6971","article-title":"European centre for disease prevention and control (ECDC)","volume":"19","year":"2021","journal-title":"The European Union One Health 2020 Zoonoses Report. EFSA J"},{"key":"10.1016\/j.fm.2023.104280_bib14","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3389\/fmicb.2018.00898","article-title":"Biofilms in the food industry: health aspects and control methods","volume":"9","author":"Gali\u00e9","year":"2018","journal-title":"Front. Microbiol."},{"key":"10.1016\/j.fm.2023.104280_bib15","doi-asserted-by":"crossref","first-page":"1049","DOI":"10.1016\/j.pnsc.2008.04.001","article-title":"Bacterial adhesion and biofilms on surfaces","volume":"18","author":"Garrett","year":"2008","journal-title":"Prog. Nat. Sci."},{"key":"10.1016\/j.fm.2023.104280_bib16","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1046\/j.1365-2672.1999.00790.x","article-title":"Effectiveness of cleaning techniques used in the food industry in terms of the removal of bacterial biofilms","volume":"87","author":"Gibson","year":"1999","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/j.fm.2023.104280_bib17","series-title":"Bacterial Biofilms","first-page":"1","article-title":"Biofilms formed by pathogens in food and food processing environments","author":"Grigore-Gurgu","year":"2020"},{"key":"10.1016\/j.fm.2023.104280_bib18","series-title":"Microbiology of Food and Animal Feeding Stuffs - Horizontal Methods for Sampling Techniques from Surfaces Using Contact Plates and Swabs","first-page":"8","year":"2012"},{"key":"10.1016\/j.fm.2023.104280_bib19","series-title":"AISI 316 Stainless Steel: Specification and Datasheet","author":"Matmatch","year":"2022"},{"key":"10.1016\/j.fm.2023.104280_bib21","first-page":"732","article-title":"The estimation of the bacterial power of the blood","volume":"38","author":"Milles","year":"1938","journal-title":"J. Hyg."},{"key":"10.1016\/j.fm.2023.104280_bib22","doi-asserted-by":"crossref","first-page":"1177","DOI":"10.1128\/AEM.03524-14","article-title":"Zoonotic potential of Escherichia coli isolates from retail chicken meat products and eggs","volume":"81","author":"Mitchell","year":"2015","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2023.104280_bib23","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1016\/j.lwt.2013.09.022","article-title":"Biofilm formation of Salmonella Typhimurium on stainless steel and acrylic surfaces as affected by temperature and pH level","volume":"55","author":"Nguyen","year":"2014","journal-title":"LWT - Food Sci. Tech."},{"key":"10.1016\/j.fm.2023.104280_bib24","doi-asserted-by":"crossref","first-page":"2410","DOI":"10.1111\/jam.15381","article-title":"Differences in biofilm formation of Salmonella serovars on two surfaces under two temperature conditions","volume":"132","author":"Obe","year":"2022","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/j.fm.2023.104280_bib25","doi-asserted-by":"crossref","first-page":"478","DOI":"10.1089\/fpd.2013.1710","article-title":"Ability of Salmonella spp. to produce biofilm is dependent on temperature and surface material","volume":"11","author":"Oliveira","year":"2014","journal-title":"Foodb. Pathog. Dis."},{"key":"10.1016\/j.fm.2023.104280_bib26","series-title":"Polyethylene (PE) - Complete Guide","author":"Omnexus","year":"2022"},{"key":"10.1016\/j.fm.2023.104280_bib27","doi-asserted-by":"crossref","first-page":"106","DOI":"10.3390\/foods6120106","article-title":"Effect of food residues in biofilm formation on stainless steel and polystyrene surfaces by Salmonella enterica strains isolated from poultry houses","volume":"6","author":"Paz-M\u00e9ndez","year":"2017","journal-title":"Foods"},{"key":"10.1016\/j.fm.2023.104280_bib28","first-page":"225","article-title":"Avalia\u00e7\u00e3o da hidrofobicidade e da forma\u00e7\u00e3o de biofilmes em poliestireno por Salmonella Heidelberg isoladas de abatedouro av\u00edcola","volume":"37","author":"Rodrigues","year":"2009","journal-title":"Acta Sci. Vet."},{"key":"10.1016\/j.fm.2023.104280_bib29","doi-asserted-by":"crossref","first-page":"513","DOI":"10.1016\/j.fm.2018.06.016","article-title":"Structure and viability of 24- and 72-h-old biofilms formed by four pathogenic bacteria on polystyrene and glass contact surfaces","volume":"76","author":"Rodr\u00edguez-Melc\u00f3n","year":"2018","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2023.104280_bib30","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1128\/aem.42.2.375-377.1981","article-title":"Bacterial adherence to polystyrene: a replica method of screening for bacterial hydrophobicity","volume":"42","author":"Rosenberg","year":"1981","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2023.104280_bib31","series-title":"Biofilms of Salmonella and Campylobacter in the Poultry Industry","first-page":"93","author":"Rossi","year":"2017"},{"key":"10.1016\/j.fm.2023.104280_bib32","series-title":"Sanitary Design and Construction of Food Processing and Handling Facilities","first-page":"10","author":"Schmidt","year":"2005"},{"key":"10.1016\/j.fm.2023.104280_bib33","first-page":"574","article-title":"Characteristics of food contact surface materials: stainless steel","volume":"32","author":"Schmidt","year":"2012","journal-title":"Food Protect. Trends"},{"key":"10.1016\/j.fm.2023.104280_bib34","doi-asserted-by":"crossref","first-page":"439","DOI":"10.1006\/fmic.2000.0339","article-title":"Attachment of Salmonella sp. and Listeria monocytogenes to stainless steel, rubber and polytetrafluorethylene: the influence of free energy and the effect of commercial sanitizers","volume":"17","author":"Sinde","year":"2000","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2023.104280_bib35","doi-asserted-by":"crossref","first-page":"502","DOI":"10.1016\/j.foodres.2011.01.038","article-title":"Salmonella biofilms: an overview on occurrence, structure, regulation and eradication","volume":"45","author":"Steenackers","year":"2012","journal-title":"Food Res. Int."},{"key":"10.1016\/j.fm.2023.104280_bib36","doi-asserted-by":"crossref","first-page":"5154","DOI":"10.1128\/AEM.01493-14","article-title":"Does Campylobacter jejuni form biofilms in food-related environments?","volume":"80","author":"Teh","year":"2014","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2023.104280_bib37","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/foods9060776","article-title":"A Review of Salmonella and Campylobacter in broiler meat: emerging challenges and food safety measures","volume":"9","author":"Thames","year":"2020","journal-title":"Foods"},{"key":"10.1016\/j.fm.2023.104280_bib38","doi-asserted-by":"crossref","first-page":"1027","DOI":"10.1590\/S1517-83822010000400022","article-title":"Adhesion and biocides inactivation of Salmonella on stainless steel and polyethylene","volume":"41","author":"Tondo","year":"2010","journal-title":"Braz. J. Microbiol."},{"key":"10.1016\/j.fm.2023.104280_bib39","doi-asserted-by":"crossref","first-page":"3687","DOI":"10.1128\/AEM.69.7.3687-3694.2003","article-title":"Role of non-host environments in the lifestyles of Salmonella and Escherichia coli","volume":"69","author":"Winfield","year":"2003","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2023.104280_bib40","series-title":"Food Safety","author":"World Health Organization (WHO)","year":"2021"},{"key":"10.1016\/j.fm.2023.104280_bib41","doi-asserted-by":"crossref","first-page":"496","DOI":"10.1111\/1751-7915.12186","article-title":"Biofilm formation by enteric pathogens and its role in plant colonization and persistence","volume":"7","author":"Yaron","year":"2014","journal-title":"Microb. Biotechnol."},{"key":"10.1016\/j.fm.2023.104280_bib42","article-title":"Implication of surface properties, bacterial motility, and hydrodynamic conditions on bacterial surface sensing and their initial adhesion","volume":"12","author":"Zheng","year":"2021","journal-title":"Front. Bioeng. Biotechnol."},{"key":"10.1016\/j.fm.2023.104280_bib43","doi-asserted-by":"crossref","first-page":"207","DOI":"10.3389\/fmicb.2020.00207","article-title":"Campylobacter jejuni biofilm formation under aerobic conditions and inhibition by ZnO nanoparticles","volume":"11","author":"Zhong","year":"2020","journal-title":"Front. Microbiol."}],"container-title":["Food Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002023000679?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002023000679?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T19:17:17Z","timestamp":1760037437000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0740002023000679"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,9]]},"references-count":42,"alternative-id":["S0740002023000679"],"URL":"https:\/\/doi.org\/10.1016\/j.fm.2023.104280","relation":{},"ISSN":["0740-0020"],"issn-type":[{"value":"0740-0020","type":"print"}],"subject":[],"published":{"date-parts":[[2023,9]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Adhesion capacity of Salmonella Enteritidis, Escherichia coli and Campylobacter jejuni on polystyrene, stainless steel, and polyethylene surfaces","name":"articletitle","label":"Article Title"},{"value":"Food Microbiology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fm.2023.104280","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2023 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}],"article-number":"104280"}}