{"?xml":{"@version":"1.0"},"edm:RDF":{"@xmlns:dc":"http://purl.org/dc/elements/1.1/","@xmlns:edm":"http://www.europeana.eu/schemas/edm/","@xmlns:wgs84_pos":"http://www.w3.org/2003/01/geo/wgs84_pos","@xmlns:foaf":"http://xmlns.com/foaf/0.1/","@xmlns:rdaGr2":"http://rdvocab.info/ElementsGr2","@xmlns:oai":"http://www.openarchives.org/OAI/2.0/","@xmlns:owl":"http://www.w3.org/2002/07/owl#","@xmlns:rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","@xmlns:ore":"http://www.openarchives.org/ore/terms/","@xmlns:skos":"http://www.w3.org/2004/02/skos/core#","@xmlns:dcterms":"http://purl.org/dc/terms/","edm:WebResource":[{"@rdf:about":"http://www.dlib.si/stream/URN:NBN:SI:DOC-WQLRGTS0/a2c88c6c-e1f4-4cc8-9028-eb84f133a889/PDF","dcterms:extent":"1344 KB"},{"@rdf:about":"http://www.dlib.si/stream/URN:NBN:SI:DOC-WQLRGTS0/4c1a617b-04de-426a-be53-085a2a3b784e/TEXT","dcterms:extent":"44 KB"}],"edm:TimeSpan":{"@rdf:about":"2000-2024","edm:begin":{"@xml:lang":"en","#text":"2000"},"edm:end":{"@xml:lang":"en","#text":"2024"}},"edm:ProvidedCHO":{"@rdf:about":"URN:NBN:SI:DOC-WQLRGTS0","dcterms:isPartOf":[{"@rdf:resource":"https://www.dlib.si/details/urn:nbn:si:spr-ihg6vo21"},{"@xml:lang":"sl","#text":"Materiali in tehnologije"}],"dcterms:issued":"2014","dc:creator":["Drobne, Damjana","Godec, Matjaž","Hočevar, Matej","Jenko, Monika"],"dc:format":[{"@xml:lang":"sl","#text":"letnik:48"},{"@xml:lang":"sl","#text":"številka:5"},{"@xml:lang":"sl","#text":"str. 609-617"}],"dc:identifier":["COBISSID:1082026","ISSN:1580-2949","URN:URN:NBN:SI:doc-WQLRGTS0"],"dc:language":"en","dc:publisher":{"@xml:lang":"sl","#text":"Inštitut za kovinske materiale in tehnologije"},"dc:subject":[{"@xml:lang":"en","#text":"adhesion"},{"@xml:lang":"sl","#text":"adhezija"},{"@xml:lang":"en","#text":"bacteria"},{"@xml:lang":"sl","#text":"bakterije"},{"@xml:lang":"sl","#text":"lastnosti površine"},{"@xml:lang":"sl","#text":"nerjavno jeklo"},{"@xml:lang":"en","#text":"stainless steel"},{"@xml:lang":"en","#text":"surface properties"},{"@rdf:resource":"http://www.wikidata.org/entity/Q188666"}],"dcterms:temporal":{"@rdf:resource":"2000-2024"},"dc:title":{"@xml:lang":"sl","#text":"An overview of the influence of stainless-steel surface properties on bacterial adhesion| Vpliv lastnosti površine nerjavnega jekla na adhezijo bakterij|"},"dc:description":[{"@xml:lang":"sl","#text":"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"},{"@xml:lang":"sl","#text":"Adhezija in rast bakterij na površini nerjavnega jekla pospešuje korozijo materiala, povzroča mikrobiološko kontaminacijo, zdravstvene težave in posledično gospodarsko škodo. Na adhezijo bakterij vplivajo številni dejavniki, med katerimi so lastnosti materiala med pomembnejšimi. Sem spadajo predvsem hrapavost, topografija, kemijska sestava in površinska energija. Hrapavost in topografija površine sta splošno sprejeta kot ključna dejavnika, ki vplivata na adhezijo bakterij na površino, predvsem kadar so topografske značilnosti na površini primerljive velikosti z bakterijo. Povečana hrapavost po eni strani pomeni večjo površino za pritrjevanje, po drugi strani pa ščiti bakterije pred okoljskimi dejavniki, kot so strižne napetosti v tekočih medijih, mehanske sile in razkužila. Kemijska sestava površine in površinska energija materiala lahko tudi vplivata na adhezijo in preživetje bakterij. Na kemijske lastnosti površine izrazito vpliva oksidna plast, ki se ustvari na površini nerjavnega jekla. Površinska energija je prav tako pomemben dejavnik pri začetni fazi adhezije. Splošno znano je razmerje med adhezijo in površinsko energijo, ki ga opisuje Baierjeva krivulja, kjer minimalno adhezijo na površini opazimo pri površinski energiji med 20 mN/m in 30 mN/m. Materiali z visoko površinsko energijo, kot je na primer nerjavno jeklo, so pogosto hidrofilni, negativno nabiti in dovzetni za kontaminacijo, tako da so te površine redko čiste. Članek daje splošen pregled mehanizmov in teorije adhezije bakterij na površine. Podrobno je podan pregled površinskih lastnosti nerjavnega jekla, ki lahko vplivajo na adhezijo bakterij. V članku razpravljamo o tem, kako zmanjšati adhezijo bakterij v živilskopredelovalni industriji ter pri medicinski uporabi. Za uspešno zmanjševanje neželene adhezije bakterij je potrebno poglobljeno znanje o dejavnikih, ki v največji meri vplivajo na adhezijo bakterij"}],"edm:type":"TEXT","dc:type":[{"@xml:lang":"sl","#text":"znanstveno časopisje"},{"@xml:lang":"en","#text":"journals"},{"@rdf:resource":"http://www.wikidata.org/entity/Q361785"}]},"ore:Aggregation":{"@rdf:about":"http://www.dlib.si/?URN=URN:NBN:SI:DOC-WQLRGTS0","edm:aggregatedCHO":{"@rdf:resource":"URN:NBN:SI:DOC-WQLRGTS0"},"edm:isShownBy":{"@rdf:resource":"http://www.dlib.si/stream/URN:NBN:SI:DOC-WQLRGTS0/a2c88c6c-e1f4-4cc8-9028-eb84f133a889/PDF"},"edm:rights":{"@rdf:resource":"http://rightsstatements.org/vocab/InC/1.0/"},"edm:provider":"Slovenian National E-content Aggregator","edm:intermediateProvider":{"@xml:lang":"en","#text":"National and University Library of Slovenia"},"edm:dataProvider":{"@xml:lang":"sl","#text":"Inštitut za kovinske materiale in tehnologije"},"edm:object":{"@rdf:resource":"http://www.dlib.si/streamdb/URN:NBN:SI:DOC-WQLRGTS0/maxi/edm"},"edm:isShownAt":{"@rdf:resource":"http://www.dlib.si/details/URN:NBN:SI:DOC-WQLRGTS0"}}}}