title: In situ characterization and analysis of Salmonella biofilm formation under meat processing environments using a combined microscopic and spectroscopic approach.
abstract: Salmonella biofilm on food-contact surfaces present on food processing facilities may serve as a source of cross-contamination. In our work, biofilm formation by multi-strains of meat-borne Salmonella incubated at 20 °C, as well as the composition and distribution of extracellular polymeric substances (EPS), were investigated in situ by combining confocal laser scanning microscopy (CLSM), scanning electron microscope (SEM), attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) and Raman spectroscopy. A standard laboratory culture medium (tryptic soy broth, TSB) was used and compared with an actual meat substrate (meat thawing-loss broth, MTLB). The results indicated that Salmonella grown in both media were able to form biofilms on stainless steel surfaces via building a three-dimensional structure with multilayers of cells. Although the number of biofilm cells grown in MTLB was less than that in TSB, the cell numbers in MTLB was adequate to form a steady and mature biofilm. Salmonella grown in MTLB showed "cloud-shaped" morphology in the mature biofilm, whereas when grown in TSB appeared "reticular-shaped". The ATR-FTIR and Raman analysis revealed a completely different chemical composition between biofilms and the corresponding planktonic cells, and some important differences in biofilms grown in MTLB and in TSB. Importantly, our findings suggested that the progress towards a mature Salmonella biofilm on stainless steel surfaces may be associated with the production of the EPS matrix, mainly consisting of polysaccharides and proteins, which may serve as useful markers of biofilm formation. Our work indicated that a combination of these non-destructive techniques provided new insights into the formation of Salmonella biofilm matrix.
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Huhu
authors.initials: H
authors.lastname: Wang
authors.forename: Shijie
authors.initials: S
authors.lastname: Ding
authors.forename: Guangyu
authors.initials: G
authors.lastname: Wang
authors.forename: Xinglian
authors.initials: X
authors.lastname: Xu
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
mesh_terms: D001426:Bacterial Proteins / Q000378:metabolism; D018441:Biofilms; D005511:Food Handling; D005516:Food Microbiology; D008460:Meat; D011135:Polysaccharides, Bacterial / Q000378:metabolism; D012475:Salmonella / Q000502:physiology*; D017550:Spectroscopy, Fourier Transform Infrared; D013059:Spectrum Analysis, Raman; D013193:Stainless Steel
chemical_list: D001426:Bacterial Proteins; D011135:Polysaccharides, Bacterial; D013193:Stainless Steel
keywords: ATR-FTIR; Biofilm; CLSM; Meat residues; Raman; Salmonella