Susceptibility of Salmonella enterica Typhimurium dry surface biofilms to disinfection

Abstract In food preparation and manufacturing environments, surfaces contaminated with Salmonella can lead to outbreaks of Salmonellosis. We hypothesise that Salmonella resides on dry surfaces in a biofilm form leading to potential environmental persistence and transfer following contact. This is the first study reporting that Salmonella Typhimurium can form dry surface biofilm (DSB). Six disinfectants commonly used in the food industry were evaluated for their efficacy against the DSB. The two most efficacious formulations reduced bacterial viability in DSB by >99.99% when combined with mechanical removal (5 sec wiping; 300 g weight). Five out of six formulations significantly reduced bacterial transfer when combined with wiping. Complete eradication of Salmonella Typhimurium DSB was challenging, and mechanical removal was essential to produce a >99.99% reduction in bacterial viability within DSB. This study highlights a potential mode of survival of Salmonella Typhimurium on food‐contact surfaces and DSB challenges for disinfection.