Attachment and Biofilm Formation of Eight Different Serotypes on Three Food-Contact Surfaces at Different Temperatures.

spp. represent a food safety risk in the production chain because of their potential for biofilm development. This study examined the biofilm formation of eight serotypes from diverse foodborne outbreaks on three food-contact surfaces, stainless steel, silicone, and nylon, at 10 °C and 37 °C. The effect of temperature was observed in slower biofilm formation at 10 °C with about 5-log (cfu/cm) after 24 h, contrasting with 7-log (cfu/cm) at 37 °C. The material also influenced biofilm formation, with the strongest biofilms on stainless steel at 10 °C and silicone at 37 °C. The serotypes producing the strongest biofilms were Enteritidis, Saint Paul, and Montevideo. The weakest serotypes were Senftenberg, Anatum, and the avirulent Typhimurium. The production of extra-polymeric substances was evident with Enteritidis. The biofilm index showed the highest value for low temperature, nylon, and silicone, and for Montevideo, Enteritidis, and Saint Paul. The whole-genome sequencing of each serovar suggested that single nucleotide polymorphisms in the curli () genes may have contributed to the strong biofilm-forming ability of Montevideo and Saint Paul and the weaker ability of Senftenberg. These results can help with the correct development of sanitizing interventions based on the strain of concern.