Modification of food contact surfaces to be antimicrobial represents an approach to address the problem of cross-contamination in the food industry. The effect of increasing levels of surface modification on low density polyethylene (LDPE) through application of N-halamines on the inactivation kinetics of Listeria monocytogenes Scott A was evaluated. Increasing levels of modification were applied through layer by layer deposition on LDPE surface (1-5 double layers of polyethyleneimine and poly(acrylic acid)). Surface modification was achieved and confirmed through Fourier Transform Infrared Spectroscopy (FTIR). From I to 5 double layers, the N-halamine content ranged from 3.42 +/- 1.2 to 27.30 +/- 3.5 nmol cm(-2). More than four logarithmic cycles (>99.99%) reduction was reached against L. monocytogenes Scott A after different contact times depending on the level of modification, that varied from 50 to 110 min (from 5 to 2 double layers). Inactivation kinetics followed a sigmoidal behavior. (c) 2013 Elsevier Ltd. All rights reserved.