Sign up now!
Don't show this again

Thank you for confirming your subscription!

(And remember, if ever you want to change your email preferences or unsubscribe, just click on the links at the bottom of any email.)
Tap to download the app


Collect articles and features into your own report to read later, print or share with others

Create a New Report


Read Later

Create a new report

Report title (required) Brief description (optional)
follow us

You must be logged in to edit your profile.

Favorites Read Later My Reports PHT Special Reports
Poultry Health Today is equipped with some amazing (and free) tools for organizing and sharing content, as well as creating your own magazines and special reports. To access them, please register today.
Sponsored by Zoetis

Sponsored By Zoetis


Salmonella biofilms resist disinfectants in poultry processing

Common disinfectants used in chiller tanks and dipping stations at poultry processing plants are not effective against Salmonella in its biofilm state, caution Tereza Chylkova and colleagues at the University of California–Davis.1

Salmonella biofilms aren’t as pathogenic as free-floating Salmonella particles but, nevertheless, are significant contributors to contamination in food processing plants. However, there’s no established way to measure the sensitivity of biofilms to specific disinfectants.

Consequently, the researchers tested the effectiveness of disinfectants used by commercial poultry companies against Salmonella biofilms.

Salmonella were exposed to commonly used antimicrobial disinfectants — peroxyacetic acid (PAA), acidified hypochlorite (aCH) and cetylpyridinium chloride (CPC) — at temperatures, concentrations and contact times normally utilized in poultry processing plants.

Biofilm and planktonic cultures of five isolates of Salmonella Heidelberg and two other Salmonella strains were tested against the disinfectants at the average concentrations used by a commercial poultry company: PAA at 230 ppm, aCH at 50 ppm and CPC at 2,000 ppm. These concentrations are all within regulatory ranges established by USDA’s Food Safety and Inspection Service.

PAA and aCH did not kill or produce a significant reduction in any of the biofilm forms of the seven field strains of Salmonella tested at 4° C for 90 minutes in simulated poultry-chiller tanks, the researchers report in the July 2017 issue of the Journal of Food Protection.

In the post-chill dipping station, CPC slowed the bacteria’s growth for five of the seven Salmonella strains tested in their biofilm state but did not kill any bacteria.

The researchers conclude that to control Salmonella biofilms, PAA, aCH and CPC are not substitutes for good sanitation, proper biosecurity and Hazard Analysis and Critical Control Points.

The reseachers recommend laboratory assays “as a method for determining the efficacy of disinfectants against isolated pathogens.”




1 Chylkova T, et al. Susceptibility of Salmonella Biofilm and Planktonic Bacteria to Common Disinfectant Agents Used in Poultry Processing. J Food Protection. 2017 July;80(7):1072-1079.


tags: , ,

You must be logged in to edit your profile.

Google Translate is provided on this website as a reference tool. However, Poultry Health Today and its sponsor and affiliates do not guarantee in any way the accuracy of the translated content and are not responsible for any event resulting from the use of the translation provided by Google. By choosing a language other than English from the Google Translate menu, the user agrees to withhold all liability and/or damage that may occur to the user by depending on or using the translation by Google.