An exploratory project (“Discovery” category, Iowa State University Food Safety Consortium) was initiated to evaluate different compounds. These compounds were intended to interfere with the initial stages of bacterial attachment. These compounds included mannose and a variety of different detergents. The rinse solutions were applied to pork muscle tissue prior to inoculation with strains of Escherichia coli and Salmonella typhimurium. Although there was some slight numerical reductions in attachment, these reductions were not statistically significant and did not exceed a 50% reduction.