Biofilm formation capacity of Salmonella serotypes at different temperature conditions

Abstract

Salmonella spp. are one of the most important agents of foodborne disease in several countries, including Brazil. Poultry-derived products are the most common food products, including meat and eggs, involved in outbreaks of human salmonellosis. Salmonella has the capacity to form biofilms on both biotic and abiotic surfaces. The biofilm formation process depends on an interaction among bacterial cells, the attachment surface and environmental conditions. These structures favor bacterial survival in hostile environments, such as slaughterhouses and food processing plants. Biofilms are also a major problem for public health because breakage of these structures can cause the release of pathogenic microorganisms and, consequently, product contamination. The aim of this study was to determine the biofilm production capacity of Salmonella serotypes at four different temperatures of incubation. Salmonella strains belonging to 11 different serotypes, isolated from poultry or from food involved in salmonellosis outbreaks, were selected for this study. Biofilm formation was investigated under different temperature conditions (37°, 28°, 12° and 3°C) using a microtiter plate assay. The tested temperatures are important for the Salmonella life cycle and to the poultry-products process. A total of 92.2% of the analyzed strains were able to produce biofilm on at least one of the tested temperatures. In the testing, 71.6% of the strains produced biofilm at 37°C, 63% at 28°C, 52.3% at 12°C and 39.5% at 3°C, regardless of the serotype. The results indicate that there is a strong influence of temperature on biofilm production, especially for some serotypes, such as S. Enteritidis, S. Hadar and S. Heidelberg. The production of these structures is partially associated with serotype. There were also significant differences within strains of the same serotype, indicating that biofilm production capacity may be strain-dependent.

Evaluation of Incompatibility Group I1 (IncI1) Plasmid-Containing Salmonella enterica and Assessment of the Plasmids in Bacteriocin Production and Biofilm Development

“…Salmonella enterica can infect several different hosts, with their transmission being primarily via the fecal-oral route (5). Several Salmonella strains have the ability to form biofilms that allow groups of cells to be more resilient to killing and persist in the environment, potentially facilitating contamination of food products, animal production environments and within host organisms (36). After ingestion, Salmonella enters the intestinal tract and can cause gastroenteritis, the most common illness caused by Salmonella infection.…”

“…The ability of Salmonella strains, recipient E. coli J53 and their respective transconjugants to produce biofilms was evaluated using the polystyrene microtiter plate method (36). Briefly, each strain was grown overnight in tryptic soy broth (TSB) at 37°C.…”

Biofilm Production Potential of Salmonella Serovars Isolated from Chickens in North West Province, South Africa

“…The formation of biofilms by bacteria has resulted in increasing rates of antimicrobial resistance emerging from the potential to prevent the penetration of antibacterial agents into cells during treatment ( Patel 2005 ) thus making biofilm control medically important. However, very few data has been reported on a substantial correlation that could exists between Salmonella serotypes isolated from chickens, the multiple antibiotic resistance behavior, incubation/storage temperature, and their ability to form biofilms ( Díez-García et al 2012 ; Wang et al 2013 ; Borges et al 2018 ).…”

Effect of Pseudomonas moorei KB4 Cells’ Immobilisation on Their Degradation Potential and Tolerance towards Paracetamol

“…The following initial optical density settings were tested: 0.2, 0.4, 0.6, 0.8, 1, 1.2 and 1.4). Flasks were incubated under shaking conditions (130 rpm) at different temperature settings (20,25,30,35 and 40 • C) and for different time intervals (24, 48 and 72 h) to find the optimal conditions. Parameters were optimised in the following order: time, pH, initial OD600 and temperature.…”