“…topography, roughness, and hydrophobicity (Boyd, Verran, Jones, & Bhakoo, 2002;Erickson, 2012a;Fernandes et al, 2014;Gomes et al, 2009;Hsu, Fang, Borca-Tasciuc, Worobo, & Moraru, 2013;Liu et al, 2004;Wang, Feng, Liang, Luo, & Malyarchuk, 2009;Wang, Zhou, & Feng, 2012;Yadav, Karamanoli, & Vokou, 2005). However, the role that each surface property plays in bacterial retention remains poorly understood (Erickson, 2012b;Wang et al, 2012;Wang, Feng, Luo, & Zhang, 2007;Zhang et al, 2014). Furthermore, produce surface properties have also been found to influence the cleaning efficacy of produce (Wang et al, 2007;.…”