Interactive effects of osmotic, acid, heat, cold, and freezing stresses on the biofilm formation ability of Salmonella serotypes

Abstract Food‐related stresses such as heating and freezing may influence the biofilm formation ability of bacteria. This study aimed to investigate the main and interactive effects of food‐related stresses on the biofilm formation potential of Salmonella strains isolated from meat. Salmonella enteritidis , Salmonella typhi , and Salmonella typhimurium were subjected to osmotic, acid, heat, cold, and freezing stresses. The colorimetric microtiter plate method was used to measure the biofilm formation ability as a response to the stresses. Among the main effects, freezing time had the most significant effect on the biofilm formation responses of three Salmonella serovars. Freezing reduced the biofilm formation ability of Salmonella typhimurium and Salmonella enteritidis but increased that of Salmonella typhi ( p < 0.05). Among the interaction effects, the most significant effect on the biofilm formation response of Salmonella typhi was the interaction between pH and heat, which had a negative effect on the biofilm formation response. In contrast, the interaction between osmotic pressure and cold stresses was the most significant interactive effect on the biofilm formation responses of Salmonella enteritidis and Salmonella typhimurium , which had an increasing effect. This study concluded that the food‐related stresses could change the biofilm formation capacity of Salmonella serotypes, and each serotype might show different biofilm formation abilities in response to different stresses.