Salmonella outbreaks are commonly linked to consumption of contaminated food, its outbreaks have
been associated with the biofilm formed on food processing surfaces, due to the acquired resistance that
this bacterium possesses. In this study, four surfactants and five bio-enzymes were individually and
conjunctively tested to remove the biofilm formed on stainless steel surfaces by a seven-strain cocktail of
Salmonella grown in meat thawing-loss broth . The results showed that cetyltrimethyl ammonium
bromide and sodium dodecyl sulfate reduced greater numbers of biofilm cells than tween-
80 and rhamnolipid. 1 mg/mL of CTAB and 10 mg/mL of SDS could remove 100% cells of biofilm at
irreversible attachment phase. Compared to proteinase K, dispaseⅡ, glucoside
amylase and subtilisin, cellulase reached greater reduction of cells in
mature biofilm, but still remaining a huge number of residual biofilm cells. The combination of cellulase
following CTAB immersion was effective in removal mature biofilm,
which was supported by the observation of fluorescence microscopy. This study indicated that CTAB
combined with cellulase can apply as an alternative strategy to drastically remove mature biofilm of
Salmonella exposed to meat processing environments.