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.
Tehran University of Medical Sciences (TUMS)
32414
32414
Birincil Dil | İngilizce |
---|---|
Konular | Biyokimya ve Hücre Biyolojisi (Diğer), Bulaşıcı Hastalıklar, Tıbbi Mikrobiyoloji, Birinci Basamak Sağlık Hizmetleri, Sağlık Kurumları Yönetimi |
Bölüm | Original Article |
Yazarlar | |
Proje Numarası | 32414 |
Yayımlanma Tarihi | 4 Kasım 2019 |
Gönderilme Tarihi | 17 Haziran 2018 |
Kabul Tarihi | 2 Mart 2019 |
Yayımlandığı Sayı | Yıl 2019 Cilt: 5 Sayı: 6 |