Differences in attachment of Salmonella enterica serovars to cabbage and lettuce leaves

This study investigated the ability of five Salmonella enterica serovars to attach to and colonize intact and cut lettuce (Iceberg, Romaine) and cabbage surfaces. Biofilm formation and attachment of Salmonella serovars to intact and cut leaves were determined. Populations of loosely and strongly attached Salmonella were obtained to calculate the attachment strength (SR). Biofilm formation, as determined by microtiter plate assay, varied with strain and growth medium used. Salmonella Tennessee and S. Thompson produced stronger biofilms compared to S. Newport, S. Negev, and S. Braenderup. Biofilm formation was also stronger when Salmonella spp. were grown in diluted TSB (1:10). S. Tennessee, which produced strong biofilms, attached to produce surfaces at significantly higher numbers than the populations of S. Negev. Overall, S. Tennessee displayed more biofilm formation in vitro and attached more strongly to lettuce than other serovars. All Salmonella serovars attached rapidly on intact and cut produce surfaces. Salmonella spp. attached to Romaine lettuce at significantly higher numbers than those attached to Iceberg lettuce or cabbage. Salmonella attached preferentially to cut surface of all produce; however, the difference between Salmonella populations attached to intact and cut surfaces was similar (P > 0.05). Salmonella attachment to both intact and cut produce surfaces increased with time. The overall attachment strength of Salmonella was significantly lower on cabbage (0.12) followed by Iceberg (0.23) and Romaine lettuce (0.34). Cabbage, intact or cut, did not support attachment of Salmonella as well as Romaine lettuce. Understanding the attachment mechanisms of Salmonella to produce may be useful in developing new intervention strategies to prevent produce outbreaks.