Fresh produce is a major cause of bacterial human foodborne disease largely due to the ineffectiveness of current decontamination methods. Cut surfaces of fresh produce are especially vulnerable to contamination by these pathogens. Chemical components of plant cell walls (PCW) have been suggested to provide receptors for attachment of foodborne bacteria. The effect of three major PCW chemical components (cellulose, pectin, xyloglucan) on the attachment of three Salmonella enterica strains and a Listeria monocytogenes strain were studied. Four different bacterial cellulose (BC)-derived PCW models: BC; BC-pectin (BCP); BC-xyloglucan (BCX); and BC-pectin-xyloglucan (BCPX) were used as substrates. The relative levels of pectin (0.1%, 0.3% and 0.5% w/v) and xyloglucan (0.1%, 0.3% and 0.5% w/v) used in producing the PCW composites were varied and their incorporation into the composites were measured. When present in the BCP composites, pectin significantly (p<0.05) increased (~0.3 – 1 log CFU/mL) S. enterica attachment. When present in the BCX composites, xyloglucan had no significant (p>0.05) effect on S. enterica attachment. In the BCPX composites containing both pectin and xyloglucan, S. enterica attachment was significantly (p<0.05) increased (~0.2 – 1.6 log CFU/mL) and especially in the case of BCPX prepared with 0.3% (w/v) xyloglucan (~0.9 – 1.6 log CFU/mL). The presence of either or both pectin and xyloglucan in composites generally significantly (p<0.05) reduced (~0.2 – 0.7 log CFU/mL) L. monocytogenes attachment with the exception of BCPX prepared with 0.3% (w/v) xyloglucan. Attachment of L. monocytogenes to this composite was not significantly (p>0.05) different from attachment to BC alone. This study shows that the presence of pectin influences attachment of S. enterica to the PCW models. With further research, this information could be used to produce alternative and more effective agents to prevent attachment of Salmonella to fresh produce.