In vitro antibiofilm activity of electrochemically activated water against Salmonella Heidelberg biofilms on polystyrene surfaces

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.

Keywords:
biofilm prevention; biofilm removal; natural compound