Surface behaviour of S. Typhimurium, S. Derby, S. Brandenburg and S. Infantis.
Cross-contamination due to Salmonella on the surface of processing equipment greatly contributes to contamination of pork products. Therefore, a clear understanding of surface and survival behaviour of relevant Salmonella serovars in pork processing environments is needed to develop better strategies for Salmonella control. Within this study the biofilm forming behaviour of S. Typhimurium, S. Derby, S. Brandenburg and S. Infantis isolates was analysed using the crystal violet assay. This assay, commonly used to analyse total biofilm formation, revealed variation in biofilm forming capacity between and within serovars. This has not been shown before for S. Derby, S. Brandenburg and S. Infantis. From each serovar, isolates with different biofilm forming capacity were selected to analyse biofilm formation on stainless steel. This revealed no significant differences between biofilm formation on polystyrene compared to stainless steel. Furthermore a relation was observed between biofilm forming capacity of an isolate and survival on stainless steel surfaces. On such surfaces, biofilms showed greater and longer survival than planktonic cells, and they were less susceptible to peracetic acid disinfection treatments. However, the latter effect was marginal and only observed in the presence of organic material, which drastically decreased the activity of peracetic acid. With the obtained results a hierarchical cluster was also performed to identify differences and similarities between the four different serovars. This indicated that the surface behaviour of S. Typhimurium was more comparable to S. Infantis than to S. Derby or S. Brandenburg.
Top Institute Food and Nutrition, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands.
Greetje A A
GA
Castelijn
Jo-Ann
JA
Parabirsing
Marcel H
MH
Zwietering
Roy
R
Moezelaar
Tjakko
T
Abee
D000818:Animals; D001422:Bacterial Adhesion; D018441:Biofilms / Q000254:growth & development*; D004203:Disinfection / Q000379:methods; D008460:Meat / Q000382:microbiology*; D008462:Meat-Packing Industry / Q000379:methods / Q000592:standards; D010463:Peracetic Acid; D011137:Polystyrenes; D012475:Salmonella / Q000145:classification / Q000302:isolation & purification / Q000502:physiology*; D013193:Stainless Steel; D013552:Swine
D011137:Polystyrenes; D013193:Stainless Steel; D010463:Peracetic Acid