## 1 Introduction  
The global rise in public concern about the risks associated with bacterial foodborne diseases has led to the establishment of new government regulations related to food hygiene. The objective of these regulations is to achieve greater protection of the health of consumers. The fulfillment of these regulations has led the health and food processing sectors to adopt measures to establish standardized procedures that guarantee the hygienic conditions of their establishments and products [1; 2; 3]. A critical point in these hygiene procedures is the property of microorganisms to adhere, colonize, and form biofilms on all surfaces [4; 5; 6]. Furthermore, bacterial adhesion to surfaces results in an increased risk of bacterial cross-contamination to food products and enables the transfer of the pathogens that cause foodborne diseases [7; 8; 9]. In addition, non-food contact surfaces such as soils, drains, air conditioning systems, walls, and other environments in the food manufacturing industry allow for the presence of microorganisms and the possibility of forming biofilms [10; 11].  
Cleaning and disinfection procedures are designed to eliminate microorganisms from surfaces. However, although disinfect products are effective in reducing microbial contamination, the effects are relatively short-term, and when conditions are adequate for the growth of microorganisms,they again contaminate surfaces [12; 13; 14]. With the primary objective of avoiding bacterial adhesion, methods complementary to cleaning and disinfection procedures have been developed. One method is the use of materials that contain antimicrobial agents that inhibit bacterial growth. Triclosan (2,4,4\({}^{\prime}\)-Trichloro-2\({}^{\prime}\)-hydroxydiphenyl ether) is a synthetic, nonionic broad-spectrum antimicrobial agent that has been incorporated into a large number of products, such as care products, floors, cutting boards, carpets, and polymeric and packaging materials [15; 16; 17; 18; 19]. Although trichosan as an antimicrobial is one of the products that has been widely accepted, high concentrations might have adverse effects, and as such, its use has been limited or restricted [20; 21; 22; 23; 24]. Triclosan is also the most studied antimicrobial agent in terms of antimicrobial resistance [25]. A lack of rigor in the formulation of antimicrobial concentrations is one of the main causes of the increase in this agent's resistance [26; 27; 28].  
_Staphylococcus aureus_ is one of the most common potential sources of foodborne disease [29; 30]. In the food processing environment, this bacterium is an 'indicator' of deficient hygiene because it can spread from food handlers and food contact surfaces to the entire food chain [31]. _S. aureus_ is ubiquitous in the environment because it adapts and survives in adverse conditions for long periods of time. It has the capacity to form biofilms on materials and on food-processing surfaces [32; 33; 34]. This bacterium can be even more resistant than Gram-negative bacteria to adverse conditions such as high-pressure treatments and the use of disinfect products [35; 36; 37], and its resistance to antibiotics and antimicrobials is increasing [38; 39; 40]. This work aims to provide a better understanding of the effects of environmental conditions on the effectiveness of antimicrobials on surfaces, which are used to prevent bacterial growth. In order to fulfill this objective, this study evaluated the antimicrobial activity of triclosan-containing polyester surfaces in various test concentrations against _S. aureus_. The tests were performed under dry, humid, and after wear conditions.