How Salmonella enterica Dry Surface Biofilms (DSB) Exacerbate the Need for New Sanitation Practices within Foodservice

Some one-step cleaners and disinfectants are effective at eliminating wet, slimy, and single-bacterial strain biofilms on hard, non-porous surfaces. However, when it comes to highly prevalent and hyper-resilient Dry Surface Biofilms (DSBs) composed of various bacterial strains or microbial kingdoms, achieving a similar level of efficacy and convenience with one-step cleaners and disinfectants becomes challenging. Recent studies reveal that DSBs of Salmonella enterica Typhimurium are more resistant to traditional sanitation methods, highlighting the need for a mechanical cleaning step before disinfection. This session will present data on the limitations of current cleaning protocols and the importance of adjusting sanitation practices to target DSBs effectively. Attendees will learn how improving these practices can help reduce antimicrobial resistance and lower the risk of pathogen transmission in foodservice environments.