In this study coaggregation interactions between Rhodococcus and Acinetobacter strains isolated from food processing surfaces were characterized. Rhodococcus sp. MF3727 formed intra-generic coaggregates with Rhodococcus sp. MF3803 and inter-generic coaggregates with two strains of Acinetobacter calcoaceticus (MF3293, MF3627). Stronger coaggregation between Acinetobacter calcoaceticus MF3727and Rhodococcus sp. MF3293 was observed following growth in batch-culture at 30 °C as opposed to 20 °C, after growth in Tryptic Soy broth as compared to liquid R2A medium, and between cells in exponential and early stationary phase as compared to late stationary phase. The coaggregation ability of Rhodococcus sp. MF3727 was maintained even after heat and Proteinase K treatment, suggesting the ability to coaggregate was protein independent while the coaggregation determinants of the other strains involved proteinaceous cell-surface-associated polymers.Coaggregation was stable at pH 5-9. The mechanisms of coaggregation among Acinetobacter and Rhodococcus strains bare similarity to that displayed by coaggregating bacteria of oral and freshwater origin, with respect to binding between proteinaceous and nonproteinaceous determinants and the effect of environmental factors on coaggregation.Coaggregation may contribute to biofilm formation on industrial food surfaces, which can protect bacteria against cleaning and disinfection.