Biofilm Formation by Staphylococcus aureus isolated from Some Egyptian Meat processing Plants and Hotels' Environments: with Special Reference to its Sensitivity to Sanitizers

Hamad, Ahmed Alhussaini; Saad, Saad M.; Ibrahim, Hemmat Mustafa

doi:10.21608/bvmj.2019.16273.1082

Biofilm Formation by Staphylococcus aureus isolated from Some Egyptian Meat processing Plants and Hotels' Environments: with Special Reference to its Sensitivity to Sanitizers

Document Type : Original Article

Authors

¹ Food Control; Faculty of veterinary medicine; Benha University; Tukh; Egypt

² Food control; Faculty of veterinary medicine; Benha University; Tukh; Egypt

³ Food Control; Faculty of Veterinary Medicine, Benha University; Tukh; Egypt

10.21608/bvmj.2019.16273.1082

Abstract

Staphylococcus aureus is Gram-positive bacterium commonly associated with food poisoning diseases. This pathogen is responsible for food-borne illnesses outbreaks associated with the consumption of food especially meat products. The aims of this study were to evaluate the ability of Staphylococcus aureus recovered from food contact surfaces in meat processing environment of Egypt for biofilm formation and to test their susceptibility to the commercially used sanitizers including Quaternary ammonium compounds (QACs, 200ppm), Sodium hypochlorite (200ppm) and Iodine (2.5%). The ability of isolates for biofilm formation and their sensitivity to sanitizers were investigated in 96-well flat bottom microtiter plates. Twelve strains were obtained from 120 food contact surfaces (FCS) using standard microbiological techniques. All isolated strains 100% (12/12) manifested high ability to form biofilm, which classified as strong type. Further, the application of QACs, Sodium hypochlorite and Iodine generated a reduction of (76.77%), (71.38%) and (15.84%) in the biofilm formation, respectively. Conclusively, all sanitizers were not 100% efficient in removing the biofilm formed by isolated S. aureus on polypropylene. Therefore, vigilant food safety practices need to be implemented in the meat processing environment, at meat processing plant and food services establishments, especially for FCS to prevent foodborne infections and intoxications due to S. aureus contamination from biofilms.

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