Due to the increasing requirements of food safety, it is of utmost importance to know the mechanisms that can determine the occurrence of the phenomenon commonly assigned by cross contamination, which can be expressed by the transference of harmful substances or microorganisms to the human food chain. This is particularly susceptible during food preparation, because it can occur by the transference of the pathogen microorganisms from food to the surfaces where they had been prepared, and from there to foods initially not contaminated, therefore initiating the cycle. This study attempted to investigate the colonisation by Salmonella typhimurium ATCC 13311 of marble and granite, two materials commonly used as bench covers in kitchens of many countries. These materials were selected because there is a lack of studies in the literature about their ability for bacterial colonisation. In addition, the colonisation of stainless steel (SS) 304, a material usually studied, was also analysed in terms of comparison. Surface hydrophobicity and roughness were determined in order to explain the differences in the extent of adhesion. The results showed that SS was the material with a greater extent of colonisation by S. typhimurium, followed by marble and, almost to the same extent, by granite. S. typhimurium adheres to a greater extent to the most hydrophobic material and to the material with roughest surface.
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