Antimicrobial and antibiofilm activity of silver nanoparticles against Salmonella Enteritidis.

Salmonella enterica serotype Enteritidis is one of the main pathogens associated with foodborne illnesses worldwide. Biofilm formation plays a significant role in the persistence of pathogens in food production environments. Owing to an increase in antimicrobial resistance, there is a growing need to identify alternative methods to control pathogenic microorganisms in poultry environments. Thus, this study aimed to synthesize silver nanoparticles (AgNPs) and evaluate their antibiofilm activity against poultry-origin Salmonella Enteritidis in comparison to a chemical disinfectant. AgNPs were synthesized, characterized, and tested for their minimum inhibitory concentration, minimum bactericidal concentration, and antibiofilm activity against S. Enteritidis strains on polyethylene surfaces. The synthesized AgNPs, dispersed in a liquid medium, were spherical in shape with a mean diameter of 6.2 nm. AgNPs exhibited concentration-dependent bactericidal action. The bacterial reduction was significantly higher with AgNPs (3.91 log10 CFU [Formula: see text] cm-2) than that with sanitizer (2.57 log10 CFU âˆ™ cm-2). Regarding the time of contact, the bacterial count after a contact time of 30 min was significantly lower than that after 10 min. The AgNPs exhibited antimicrobial and antibiofilm activity for the removal of biofilms produced by S. Enteritidis, demonstrating its potential as an alternative antimicrobial agent. The bactericidal mechanisms of AgNPs are complex; hence, the risk of bacterial resistance is minimal, making nanoparticles a potential alternative for microbial control in the poultry chain.

Electrochemically-Activated Water Presents Bactericidal Effect Against Salmonella Heidelberg Isolated from Poultry Origin.

Salmonella spp. are among the most important pathogens in poultry farming, and Salmonella Heidelberg (SH) is one of the most frequent serotypes isolated in Brazil. SH has a zoonotic potential and stands out as a pathogen that is difficult to eliminate from the poultry chain due to its resistance to disinfectants. One alternative to traditional disinfectants is the electrochemically-activated water (ECA), a bactericidal compound produced from the electrolysis of salt and water. ECA generators produce a compound that consists of free chlorine, hypochlorous acid, and other free radicals. This alternative control method is safe for human health and reduces environmental contamination. The present study aimed at evaluating the efficacy of ECA against 30 SH isolates from poultry origin in scenarios that simulated the chiller environment (4°C, 5 and 50 parts per million [ppm], 5 and 40 min of exposure) and the cleaning and disinfection process (25°C, 200 ppm, 5 and 10 min of exposure). In the quantitative test, SH was susceptible to ECA. The mean bacterial counts decreased significantly compared to the control group, especially at 200 ppm. At this concentration, ECA inhibited the growth of almost 87% of the Salmonella strains, and the results showed a significant decrease in the mean bacterial counts for both exposure times (5 and 10 min). These findings demonstrate that ECA is effective against SH in vitro and it is a possible alternative to disinfection in the poultry industry for the control of this pathogen. However, in situ tests in the food industry are needed.