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Chapter 6
6.10. Conclusions and recommendations
This work indicates no clear repeatable consistent differences between the
S. Agona outbreak strain SAGOXB.0066 and other strains within S. Agona in
terms of density of biofilm using the standard biofilm development
methods. However, this work did demonstrate that given adequate access
to growth area and nutrients all of the Salmonella strains were able to
readily form a biofilm at room temperature on all surfaces tested.
Furthermore, the strains of Salmonella examined were able to continue to
proliferate over an extended period of time using the CBR method. It is
plausible that any of the strains studied could lead to a large food-borne
outbreak if not eliminated entirely through disinfection. It has also been
demonstrated that it is difficult to eradicate all viable cells from a preestablished
biofilm. This was also suggested from the findings of previous
studies relating to Salmonella Agona outbreaks including the SAGOXB.0066
outbreak.
Therefore, it may be best to conclude that prevention of the introduction
of Salmonella and the establishment of biofilm in a food processing
environments is critical, as the biofilm may be difficult, if not impossible to
eradicate with available methods once well established over time.
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