Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature

Abstract

Salmonella is one of the main foodborne pathogens that affect humans and farm animals. The Salmonella genus comprises a group of food-transmitted pathogens that cause highly prevalent foodborne diseases throughout the world. The aim of this study was to appraise the viability of Salmonella Typhimurium biofilm under water treatment at room temperature on different surfaces, specifically stainless steel (SS) , plastic (PLA) , rubber (RB) , and eggshell (ES) . After 35 D, the reduction of biofilm on SS, PLA, RB, and ES was 3.35, 3.57, 3.22, and 2.55 log CFU/coupon without water treatment and 4.31, 4.49, 3.50, and 1.49 log CFU/coupon with water treatment, respectively. The d R value (time required to reduce bacterial biofilm by 99% via Weibull modeling) of S. Typhimurium without and with water treatment was the lowest on PLA (176.86 and 112.17 h, respectively) and the highest on ES (485.37 and 2,436.52 h, respectively). The viability of the S. Typhimurium on ES and the 3 food-contact surfaces was monitored for 5 wk (35 D). The results of this study provide valuable information for the control of S. Typhimurium on different surfaces in the food industry, which could reduce the risk to consumers.

Effects of environmental conditions (temperature, pH, and glucose) on biofilm formation of Salmonella enterica serotype Kentucky and virulence gene expression

“…Surface roughness increases the area available for bacterial cell attachment. Surface irregularities promote initial colonization because such sites protect attached bacteria from external forces and encourage reversible to irreversible attachment ( Lee et al., 2020 ). A previous study reported that a decrease in biofilm formation on SR could occur as a result of cell detachment before a new phase of colonization ( Han et al., 2016 ).…”

“…PLA (Egg packaging; Join Co., Ltd., Eumseong, Korea), and SR (Komax Industrial Co., Ltd., Goyang-ro, Korea) were selected as delegate surfaces used in the food industry. The PLA and SR coupons (2 cm × 2 cm × 0.1 cm) were processed, as described elsewhere ( Lee et al., 2020 ). Each coupon was washed thrice with sterile distilled water ( DW ) and 70% ethanol to remove any residual material, oil, and bacteria.…”

“…Highly diverse environmental conditions ideal for biofilm formation are encountered in the food processing environment ( Wang et al., 2016 ; Moraes et al., 2018 ; Yin et al., 2018 ; Bezek et al., 2019 ). The ability of food spoilage and pathogenic bacteria to adhere to food-processing surfaces, such as stainless steel ( SS ), silicon rubber ( SR ), plastic ( PLA ), and food surfaces and form biofilm is a major health hazard because resistant biofilms can be a constant source of contamination ( Bezek et al., 2019 ; Lee et al., 2020 ). Biofilm formation on different surfaces at different temperatures has been studied previously ( Park et al., 2015 ; Lee et al., 2020 ).…”

“…The ability of food spoilage and pathogenic bacteria to adhere to food-processing surfaces, such as stainless steel ( SS ), silicon rubber ( SR ), plastic ( PLA ), and food surfaces and form biofilm is a major health hazard because resistant biofilms can be a constant source of contamination ( Bezek et al., 2019 ; Lee et al., 2020 ). Biofilm formation on different surfaces at different temperatures has been studied previously ( Park et al., 2015 ; Lee et al., 2020 ). Biofilm formation occurs in several phases: initial substratum conditioning, reversible attachment of bacterial cells by the action of motility motion, irreversible attachment: bacterial growth and exopolysaccharides production; detachment ( Srey et al., 2013 ).…”

“…stress response under environmental conditions during biofilm formation ( Bezek et al., 2019 ). In USA, more than 70% of human Salmonellosis cases have been linked with consumption of contaminated chicken, turkey, and eggs with 175, 133, and 45 illness outbreaks involving 1,003, 358, and 11 peoples, respectively ( Lee et al., 2020 ). Salmonellosis caused by chicken consumption has been a critical issue in food safety worldwide, including Korea ( Jeong et al., 2018 ).…”