Salmonella biofilms: An overview on occurrence, structure, regulation and eradication

Steenackers, Hans; Hermans, Kim; Vanderleyden, Jos; Keersmaecker, Sigrid C. J. De

doi:10.1016/j.foodres.2011.01.038

Cited by 463 publications

(388 citation statements)

References 337 publications

(540 reference statements)

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“…The biofilm-producing test applied the methodology described by Stepanović et al (2000), with some adaptations according to Steenackers et al (2012). Each strain was diluted to 10 8 CFU/mL (0.5 in the MacFarland scale) using Luria-Bertani LB broth (Difco™), and 200μL were cultured in four wells of the 96-well flat-bottom polystyrene microplate (Nest®).…”

Section: Methodsmentioning

confidence: 99%

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Antimicrobial Susceptibility and Biofilm Production by Salmonella sp. Strains Isolated from Frozen Poultry Carcasses

Sereno

Ziech

Druziani

et al. 2017

Rev. Bras. Cienc. Avic.

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The objectives of this study were to evaluate the antimicrobial resistance and the biofilm-producing ability of Salmonella sp. strains isolated from frozen poultry carcasses. Antimicrobial susceptibility was tested by the disk-diffusion method. Biofilm-producing ability was determined in 96-well polystyrene microplates stained with crystal violet at 1%. Out of the 22 strains tested, all were multiresistant, that is, resistant to more than three antimicrobial classes, and 72.7% were able to form biofilms. The highest resistance rates obtained were against sulfonamides, tetracycline, and quinolones. On the other hand, 100% of the strains were sensitive to chloramphenicol. According to the rate of biofilm formation, 3 (13.6%) and 13 (59.1%) strains were classified as moderate and weak biofilm-producers, respectively, and 27.3% did not form biofilms. Biofilms increase the tolerance of microorganisms to stress, reducing their sensitivity to disinfectants and antimicrobials; favor equipment corrosion; and act as substrates for the adhesion of bacteria with lower biofilm-producing capacity. The results of the present study stress the importance of cleaning procedures in food processing plants and highlight the public health risks related to the emergence of multiresistant strains.

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Section: Methodsmentioning

confidence: 99%

“…Biofilms are defined as complex microbial communities embedded in a self-produced extracellular polymeric matrix that attach to surfaces and are the predominant mode of microbial growth in nature (Steenackers et al, 2012). Biofilm formation begins with the adhesion of organic or inorganic molecules to surfaces forming a conditioning film.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Susceptibility and Biofilm Production by Salmonella sp. Strains Isolated from Frozen Poultry Carcasses

Sereno

Ziech

Druziani

et al. 2017

Rev. Bras. Cienc. Avic.

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“…In a number of experimental studies, the ability of Salmonella to form BF on a variety of materials such as concrete, glass (Prouty and Gunn, 2003), cement (Joseph et al, 2001), stainless steel (Oliveira et al, 2007), plastic (Stepanović et al, 2004;Solomon et al, 2005), granite and rubber (Arnold and Yates, 2009) was confirmed (Solano et al, 2002;Steenackers et al, 2012). Salmonella spp.…”

Section: B I O F I L M F O R M I N G C a Pa C I T Y O F Salmonella Spmentioning

confidence: 99%

“…The purpose of maintaining a dry environment in feed and food factories and low water activity in the finished product is to reduce pathogens, but these the Most Prevalent Poultry-associated Salmonella serotypes (MPPSTs) usually have a capacity of biofilm (BF) formation on plant surfaces, in the host organism, as well as in a variety of materials commonly used in the poultry production and feed industry (Steenackers et al, 2012;White and Surette, 2006). Hence, BF formation is a common feature of bacteria and it is characterized as a complex surface associated community of microorganisms.…”

Section: B I O F I L M F O R M I N G C a Pa C I T Y O F Salmonella Spmentioning

confidence: 99%

Salmonella spp. in poultry: a constant challenge and new insights

Velhner

Milanov

Kozoderović

2018

J Hellenic Vet Med Soc

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ABSTRACT. The knowledge about virulence mechanisms, resistance to antimicrobial agents and the biofilm formation ability of Salmonella spp. in poultry industry has been expanded over the years. However, in spite of the research efforts and significant investments to improve management systems in poultry industry, it has become evident that none of the methods applied in all stages of food production chain are 100% effective in eliminating Salmonella spp. Different serovars are manifesting different mechanisms of invasiveness which depend on their ability to invade lower zones of the lamina propria, their ability to gain accesses to parenchymatous organs and survive in macrophages. The ubiquitous nature of Salmonella spp. due to their adaptation to animal and plant hosts, as well as their survival in hostile environments and their enhanced capacity to produce biofilms, contribute to a long lasting contamination of the environment, feed and animals. The emergency and spread of antimicrobial resistances in Salmonella spp. raise additional concerns.

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“…Even certain serovars of S. enterica adhere differently to the leaves, which is connected with their ability to form biofilm (38). This ability influences the survival of Salmonella in the environment, its resistance to washing and sanitizing treatments as well as antibiotics (39). Recent research has found that Salmonella, more than any other human pathogens, penetrates into the cells of leaf parenchyma which are rich in sugars and other nutrients.…”

Section: Resultsmentioning

confidence: 99%

The Microbiological Status of (Ready to Eat) Lettuce Before and After Standard Washing

Topalic

Savić

Kovačević

et al. 2014

GHTERS

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Lettuce is a vegetable that is always consumed raw. The number and types of microorganisms that may be found on the lettuce leaves depend on growing, harvesting, and particularly on handling practices, like proper washing and preparing lettuce before eating. The aim of this study was to investigate the effect that washing under running water has on the microbiological status of lettuce leaves purchased from the local market place in Banja Luka. Smears were taken from the obverse and reverse sides of lettuce leaves, and the total count of aerobic mesophilic bacteria, yeasts and molds was determined as well as the presence of sulphite-reducing clostridia, the coagulase positive staphylococci, Salmonella species, and Escherichia coli. The analysis showed that the washing reduced the total count of aerobic mesophilic bacteria by approximately 10 times, and the total count of yeasts and molds by approximately 8 times. Of the lettuce samples examined, 66,67% contained sulphite-reducing clostridia and 13,33% Salmonella species, before the washing. The number of samples with sulphite-reducing clostridia was reduced by five times after the washing, but the number of samples contaminated with Salmonella species remained the same.

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Salmonella biofilms: An overview on occurrence, structure, regulation and eradication

Cited by 463 publications

References 337 publications

Antimicrobial Susceptibility and Biofilm Production by Salmonella sp. Strains Isolated from Frozen Poultry Carcasses

Antimicrobial Susceptibility and Biofilm Production by Salmonella sp. Strains Isolated from Frozen Poultry Carcasses

Salmonella spp. in poultry: a constant challenge and new insights

The Microbiological Status of (Ready to Eat) Lettuce Before and After Standard Washing

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