Study of biofilm formation in Salmonella species isolated from food

Year 2019, Volume: 5 Issue: 6, 996 - 1000, 04.11.2019

Mohammad Mehdi Soltan Dallal , Mohammad Khalifeh-gholi Hojjat Rahmani Sara Sharifi-yazdi Shabnam Haghighat Khajavi Mohammad Kazem Sharifi Yazdi

https://doi.org/10.18621/eurj.434298

Abstract

Objectives:
Biofilms
are defined as communities of organisms attached to a surface and producing an
extracellular matrix, in which the bacteria are imbedded. Infections with Salmonella species represent a major
health problem and a significant burden on food industry. Biofilm formation is
one of the causes of pathogenicity of Salmonella
species, especially in the food industry, which allows bacteria to bind to
different levels. Many outbreaks have been associated with biofilms, because
they quickly resist anti-microbial and cleansing agents. The aim of this
research was to study the capability of biofilm formation by Salmonella
species isolated from food.

Methods: A
total of 8 Salmonella species were isolated from 400 samples of red
meat, chicken, eggs, and vegetables. Identification was carried out by
conventional biochemical tests and serotyping. The capability of biofilm
production was measured by titration in Crystal Violet microplate.

Results: In
the phenotypic study of Salmonella isolates with turbidity method at 550
nm without acetic acid, only 2 (25%) of isolates were able to produce biofilm.
both of isolates belonged to the group D of Salmonella.

Conclusions: The
capability of the isolates to form biofilm reveals the potential ability to
resist antimicrobial chemotherapy, therefore higher levels of hygiene in production,
packaging, and supply are necessary.

Keywords

Salmonella, biofilms, foodborne disease

Supporting Institution

Tehran University of Medical Sciences (TUMS)

Project Number

32414

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