In vitro antibiofilm activity of electrochemically activated water against Salmonella Heidelberg biofilms on polystyrene surfaces
Abstract
To guarantee food safety, poultry slaughterhouses follow rigid standards to control
pathogenic bacteria and prevent spoilage. However, Salmonella Heidelberg remains a major public
health concern because it produces biofilms that increase its survival on abiotic surfaces for long
periods of time. There is a global need to identify naturally-occurring compounds to remove and prevent
biofilms produced on food-contact surfaces. Electrochemically activated water (ECAW) is a potential
alternative to chemical disinfectants against foodborne pathogens. The antibiofilm activity has been
demonstrated on stainless steel and polyethylene, but not on polystyrene surfaces. The aim of this
study was to evaluate the antibiofilm activity of ECAW against S. Heidelberg biofilms on polystyrene
surfaces and to compare with a broad-spectrum disinfectant, an alkaline detergent, and an acid
detergent. All products were tested at three concentrations for antibiofilm activity against S. Heidelberg
at 25 and 37 °C. ECAW was effective in removing S. Heidelberg biofilms formed on polystyrene surfaces
(56% removal). The influence of contact time, product concentration, and temperature was observed
on biofilm removal by ECAW. ECAW prevented up to 54% of S. Heidelberg biofilms on polystyrene.
ECAW presented similar, or even superior, antibiofilm activity to that of disinfectant for the prevention
and removal of S. Heidelberg biofilms. Our findings demonstrate that ECAW is effective in removing
and preventing S. Heidelberg biofilms on polystyrene surfaces and confirmed its potential alternative
to control S. Heidelberg in the food production chain.
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