Biofilm formation of Pseudomonas aeruginosa, Listeria spp, Escherichia coli, Escherichia coli O157 and Salmonella spp on food contact surfaces
Biofilm formation of Pseudomonas aeruginosa, Listeria spp, Escherichia coli, Escherichia coli O157 and Salmonella spp on food contact surfaces
DOI:
https://doi.org/10.19137/cienvet.v27.9034Keywords:
Biofilms, Surfaces, Food, Escherichia coli, SalmonellaAbstract
A microbiological study was conducted on surfaces used in the production of ready-to-eat foods in high-production dining halls. The objective of this study was to evaluate the capacity to produce and develop biofilms on surfaces used daily (stainless steel, high-density, high-molecular-weight polyethylene, and polytetrafluoroethylene) incubated at different temperatures (3, 10, and 25°C). The following steps were performed: a) Isolation and identification of strains (pathogenic, opportunistic pathogen, and indicator); b) in vitro biofilm production; c) evaluation of development time; and d) finally, a determination of whether there were significant differences between the different strains. The five strains used (Pseudomonas aeruginosa, Listeria spp., Escherichia coli, Escherichia coli O157, and Salmonella spp.) produced biofilms on all surfaces and at all incubation temperatures. At 3°C, Listeria spp and P. aeruginosa showed no statistically significant differences (p<0.05). For E. coli, E. coli O157 and Salmonella spp, significant differences were observed for E. coli p<0.05. At 10°C the five strains showed significant differences in development p<0.001. At 25°C all strains showed significant differences p<0.001. In conclusion, the results obtained indicate that the absence or failure in the cleaning procedure generates a high risk of producing Foodborne Illnesses in consumers
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