Polyethylene glycol (PEG) structures were deposited onto stainless steel (SS) surfaces by spin coating and argon radio frequency (RF)‐plasma mediated crosslinking. Electron spectroscopy for chemical analysis (ESCA) and attenuated total reflectance Fourier transform infrared spectroscopy (ATR‐FTIR) indicated the presence of CH 2 CH 2 O structure and CCC linkage, as a result of the plasma crosslinking, on PEG‐modified SS surfaces. Scanning electron microscopy (SEM) indicated complete deposition, and water contact angle analysis revealed higher hydrophilicity on PEG‐modified surfaces compared to unmodified SS surfaces. Surface morphology and roughness analysis by atomic force microscopy (AFM) revealed smoother SS surfaces after PEG modification. The evaluation of antifouling ability of the PEG‐modified SS surfaces was carried out. Compared to the unmodified SS, PEG‐modified surfaces showed about 81–96% decrease in Listeria monocytogenes attachment and biofilm formation ( p < 0.05). This cold plasma mediated PEG crosslinking provided a promising technique to reduce bacterial contamination on surfaces encountered in food‐processing environments.
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Dong et al. (2005) studied this question.
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