Investigating the Ability of Producing Biofilm by Isolated Salmonella from Food

  Food-borne disease has always been a threat to human health and is considered as a matter of urgency worldwide. Many outbreaks have been associated with biofilms. In addition, Biofilm has been considered as a problem in the food industry because of quick resistance to anti-microbial and cleansing agents. Biofilm formation cause pathogenic effect in Salmonella, especially in the food industry, which allows bacteria to bind to different surface. The aim of this study was to investigate the ability of producing biofilm by isolated Salmonella from food Eight Salmonella isolated from 400 samples of red meat, chicken, egg and vegetable were identified by conventional biochemical and serotype tests. Their ability to produce biofilm was measured using titration method in microplate crystal violet. In the phenotypic study of Salmonella isolates with 550 nm doping control method and without acetic acid, only 2 isolates (25%) had the ability to produce biofilm, both of which belong to the group D of Salmonella. Considering the ability to create biofilms of Salmonella isolated from food and increasing their antibiotic resistance, and increasing gastroenteritis caused by Salmonella, especially serogroup D, more care and higher levels of health in the provision, production, food packaging and delivery are required.