Application of bacteriophages for the inactivation of Salmonella spp. in biofilms

Abstract

Microbial biofilms pose a serious threat to food industry, as they are difficult to inactivate or remove owing to their inherent resistance to traditional physical and antimicrobial treatments. Bacteriophages have been suggested as promising biocontrol agents for eliminating biofilms within the food industry. The efficacy of phages (BP 1369 and BP 1370) was evaluated against Salmonella spp. in biofilms. Biofilms were grown on food (lettuce), food contact surfaces (stainless steel and rubber), and MBEC biofilm devices. The efficacy of these phages in reducing biofilms was examined following phage (10⁸ PFU/mL) treatment for 2 h. Bacteriophage treatment reduced biofilm cells by 3.0, 2.0, and 3.0 log CFU/cm² on stainless steel, rubber, and an MBEC device, respectively. The adhered viable cells on lettuce were reduced by more than 1.0 log CFU/cm² with phage treatment.

Keywords: Biofilms; Salmonella spp.; bacteriophage; lettuce; stainless steel.