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The ability of microorganisms to adhere to surfaces has significant implications for food science. Microorganisms attached to plant and animal tissues can affect food safety and spoilage. Microorganisms can adhere firmly and are therefore difficult to remove or inactivate without damaging the underlying tissue. This is not of concern for most processed foods, but it is for foods that are to be sold as raw or minimally processed. Disease outbreaks associated with Salmonella on chicken and fresh produce and Escherichia coli 0157:H7 in apple juice, alfalfa seed sprouts, and lettuce may be related to the inability of sanitizer and washing treatments to remove or inactivate attachedpathogens. Microbial attachment to food contact surfaces is also of significance for food safety and spoilage. Microorganisms attached to processing equipment may escape cleaning and sanitizing procedures and proceed to …