Predicting adhesion and biofilm formation boundaries on stainless steel surfaces by five Salmonella enterica strains belonging to different serovars as a function of pH, temperature and NaCl concentration

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dc.creatorJuliana de Oliveira Moraes
dc.creatorEllen Abreu da Cruz
dc.creatorÊnio Gomes Flôr Souza
dc.creatorTereza Cristina Moreira de Oliveira
dc.creatorVerônica Ortiz Alvarenga
dc.creatorWilmer Edgard Luera Penã
dc.creatorAnderson de Souza Sant'Ana
dc.creatorMarciane Magnani
dc.date.accessioned2022-05-12T20:14:50Z
dc.date.accessioned2025-09-09T00:55:59Z
dc.date.available2022-05-12T20:14:50Z
dc.date.issued2018-09-20
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.identifier.doi10.1016/j.ijfoodmicro.2018.05.011
dc.identifier.issn0168-1605
dc.identifier.urihttps://hdl.handle.net/1843/41620
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofInternational Journal of Food Microbiology
dc.rightsAcesso Restrito
dc.subjectSalmonella enterica
dc.subjectBiofilme
dc.subject.otherGrowth no-growth models
dc.subject.otherFood hygiene
dc.subject.otherSanitization
dc.subject.otherAttachment
dc.subject.otherSurface
dc.subject.otherFoodborne pathogens
dc.titlePredicting adhesion and biofilm formation boundaries on stainless steel surfaces by five Salmonella enterica strains belonging to different serovars as a function of pH, temperature and NaCl concentration
dc.typeArtigo de periódico
local.citation.epage100
local.citation.spage90
local.citation.volume281
local.description.resumoThis study aimed to assess the capability of 97 epidemic S. enterica strains belonging to 18 serovars to form biofilm. Five strains characterized as strong biofilm-producers, belonging to distinct serovars (S. Enteritidis 132, S. Infantis 176, S. Typhimurium 177, S. Heidelberg 281 and S. Corvallis 297) were assayed for adhesion/biofilm formation on stainless steel surfaces. The experiments were conducted in different combinations of NaCl (0, 2, 4, 5, 6, 8 and 10% w/v), pH (4, 5, 6 and 7) and temperatures (8 °C, 12 °C, 20 °C and 35 °C). Only adhesion was assumed to occur when S. enterica counts were ≥3 and <5 log CFU/cm2, whereas biofilm formation was defined as when the counts were ≥5 log CFU/cm2. The binary responses were used to develop models to predict the probability of adhesion/biofilm formation on stainless steel surfaces by five strains belonging to different S. enterica serovars. A total of 99% (96/97) of the tested S. enterica strains were characterized as biofilm-producers in the microtiter plate assays. The ability to form biofilm varied (P < 0.05) within and among the different serovars. Among the biofilm-producers, 21% (20/96), 45% (43/96), and 35% (34/96) were weak, moderate and strong biofilm-producers, respectively. The capability for adhesion/biofilm formation on stainless steel surfaces under the experimental conditions studied varied among the strains studied, and distinct secondary models were obtained to describe the behavior of the five S. enterica tested. All strains showed adhesion at pH 4 up to 4% of NaCl and at 20 °C and 35 °C. The probability of adhesion decreased when NaCl concentrations were >8% and at 8 °C, as well as in pH values ≤ 5 and NaCl concentrations > 6%, for all tested strains. At pH 7 and 6, biofilm formation for S. Enteritidis, S. Infantis, S. Typhimurium, S. Heidelberg was observed up to 6% of NaCl at 35 °C and 20 °C. The predicted boundaries for adhesion were pH values < 5 and NaCl ≥ 4% and at temperatures <20 °C. For biofilm formation, the predicted boundaries were pH values < 5 and NaCl concentrations ≥ 2% and at temperatures <20 °C for all strains. The secondary models obtained describe the variability in boundaries of adhesion and biofilm formation on stainless steel by five strains belonging to different S. enterica serovars. The boundary models can be used to predict adhesion and biofilm formation ability on stainless steel by S. enterica as affected by pH, NaCl and temperature.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0168160518302459#!

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