Evaluation of Salmonella biofilm attachment and hydrophobicity characteristics on food contact surfaces.
BMC Microbiol
; 24(1): 387, 2024 Oct 03.
Article
in En
| MEDLINE
| ID: mdl-39363349
ABSTRACT
Salmonella forms biofilms, and persist on food contact surfaces. Once a biofilm is formed cleaning and sanitation protocols may be inadequate for effective removal. This study evaluated attachment characteristics, surface properties, and structure of Salmonella biofilms on food contact surfaces commonly used in the tree-fruit industry. Multi-strain Salmonella biofilms were grown in a Centers for Disease Control and Prevention (CDC) biofilm reactor at 22 ± 2 °C and sampling was conducted at 2, 24 and 96-h. After each incubation period, coupons weregently rinsed and the remaining cells enumerated. Biofilms were analyzed with Laser Scanning Confocal Microscopy (LSCM). Hydrophobicity was evaluated by measuring the contact angles of reference liquids method using a drop tensiometer instrument. Material type and biofilm age significantly influenced attachment and biofilm hydrophobicity (P < 0.05). The strength of attachment, across all time points, was highest on nylon followed by wood and high-density polyethylene. The highest contact angle measurements were observed after 96-h of biofilm formation for each material. All the results and observations from this study contribute to a better understanding of the attachment and hydrophobicity characteristics of Salmonella and might help producers make informed decisions when selecting containers for harvesting and storing in order to minimize biofilm formation and potential for cross-contamination.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Salmonella
/
Bacterial Adhesion
/
Biofilms
/
Hydrophobic and Hydrophilic Interactions
/
Food Microbiology
Language:
En
Journal:
BMC Microbiol
Journal subject:
MICROBIOLOGIA
Year:
2024
Document type:
Article
Affiliation country:
United States
Country of publication:
United kingdom