Interference of sanitizers, NaCl and curing salts onListeria monocytogenesadhesion and subsequent biofilm formation

Listeria monocytogenes, a well-known foodborne pathogen and the causative agent of listeriosis, has the ability to persist in food processing environments due to its high adhesion ability in different surfaces, playing an important role in the food industry. The aim of this study was to assess how the main stressing conditions, usually observed in meat processing facilities (sanitizers, NaCl, curing salts), interfere inL. monocytogenesadhesion and biofilm formation. The isolates, representatives of differentL. monocytogeneslineages (n = 6) were subjected to four different sanitizers (S1: quaternary ammonium; S2: peracetic acid, hydrogen peroxide and glacial acetic acid, S3: biguanide polyhexamethylene hydrochloride, S4: hydrogen peroxide) to verify adhesion ability and susceptibility based on minimum inhibitory concentration (MIC). In addition, the isolates adhesion and biofilm were assessed up to 72 h under different conditions: sanitizers (MIC values), curing salts and NaCl (both at 5, 7 center dot 5, 10%), at different temperatures (4, 12 and 37 degrees C). Despite the effectiveness of sanitizers, isolates presented higher biofilm development when compared to controls in the presence of quaternary ammonium (S1, 1: 1,024) at 4 degrees C, over the tested time (P < 0 center dot 05). Furthermore, different responses were observed for the differentL. monocytogenesstrains tested, providing a better understanding of the persistence of this pathogen in the food processing facilities.