Biofilm Production Potential of Salmonella Serovars Isolated from Chickens in North West Province, South Africa

Bacterial biofilms have recently gained considerable interest in the food production and medical industries due to their ability to resist destruction by disinfectants and other antimicrobials. Biofilms are extracellular polymer matrices that may enhance the survival of pathogens even when exposed to environmental stress. The effect of incubation temperatures (25 degrees C, 37 degrees C, and 40 degrees C) and Salmonella serotype on biofilm-forming potentials was evaluated. Previously typed Salmonella serotypes (55) isolated from the gut of chickens were accessed for biofilms formation using a standard assay. Salmonella Typhimurium ATCC 14028 (TM) and Salmonella Enteritidis ATCC 13076 (TM) (positive controls), Escherichia coli (internal control) and un-inoculated Luria Bertani (LB) broth (negative control) were used. The isolates formed no biofilm (11.86-13.56%), weak (11.86-45.76%), moderate (18.64-20.34%), strong biofilms (23.73-54.24%) across the various temperatures investigated. Serotypes, Salmonella Heidelberg and Salmonella Weltevreden were the strongest biofilm formers at temperatures (25 degrees C, 37 degrees C, and 40 degrees C, respectively). The potential of a large proportion (80%) of Salmonella serotypes to form biofilms increased with increasing incubation temperatures but decreased at 40 degrees C. Findings indicate that average temperature favours biofilm formation by Salmonella serotypes. However, the influence of incubation temperature on biofilm formation was greater when compared to serotype. A positive correlation exists between Salmonella biofilm formed at 25 degrees C, 37 degrees C and 40 degrees C (p >= 0.01). The ability of Salmonella species to form biofilms at 25 degrees C and 37 degrees C suggests that these serotypes may present severe challenges to food-processing and hospital facilities.