The Ability of Staphylococcus spp. Isolated from Minced Meat to Adhere and form Biofilm on the Aluminum and Stainless-Steel Surfaces

Abstract

The research included isolation and diagnosis of 19 bacterial isolate from 10 samples (minced meat and meat mincer), as 15 isolates belonging to the Micrococcaceae were diagnosed including 8 Staphylococcus spp. Isolates depending on the phenotypic properties and biochemical test, and in order to investigate the bacterial ability of the Micrococcaceae family to the formation of biofilms, two methods are used, the tube method and the Congo red agar method, as the results showed that all of the 15 isolates possess the ability to form biofilms as 100% depending on The tube method compared to the results of the Congo red agar test, which gave 13 positive result of 15 isolates in ratio 86.6% of the Micrococceae family. The highest rate of biofilm formation attributed to the Staphylococcus spp. which it gives 8 positive result for both tests as 100%. When comparing the adhesiveness of Staphylococcus spp. on the surface of the aluminum and stainless steel coupons as the materials used in the manufacture of meat mincers, our results showed that the adhesion and formation of biofilms were high on the surface of the aluminum coupons compared to the stainless steel coupons in the turbidity test using sonication and when investigating the total number of bacteria attached to the aluminum and steel coupons after exposing them to sonication, it was found that the number of units forming colonies CFU / cm2 for the aluminum coupons is 97 × 106, while it was found that CFU / cm2 of stainless steel coupons is 172 x 105, which enhances the turbidity comparison results.