Biofilm as risk factor for Salmonella contamination in various stages of poultry production

Abstract

© Verlag Eugen Ulmer, Stuttgart. Bacteria belonging to the genus Salmonella are one of the major foodborne pathogens, primarily due to their health and economic impact. The main sources of human infection are poultry products. Salmonella may enter various stages of the poultry production process in many different ways. Biofilm is just one of the recently recognised risk factors, which significantly contributes to the persistence of these bacteria in poultry premises, hatchery cabinets, transportation vehicles, and food and feed factory environment. The control of Salmonella in poultry production is a highly complex and challenging process, additionally complicated by the fact that to date no efficient methods have been developed to eliminate biofilms or prevent their formation. In vitro investigations revealed that the ability to produce biofilm varies between Salmonella serovars, strains of the same serovar and under various environmental conditions. This paper briefly summarises literature data concerning biofilms produced by Salmonella serovars and their influence on the efficacy of control and eradication strategies in the poultry production chain.