Abstract:In order to determine the microstructer of Salmonella biofilm and its transfer to food-processing surfaces. As compared to a standard growth media (TSB), a meat thawing-loss broth (MTLB) was used as a growth culture in biofilm formation. Based on evaluation of the microstructer of biofilm in the two growth culture, the ‘sandwich-transfer’ method was used to test the transfer rates of biofilm from stainless steel surfaces to other 5 food processing surfaces. The results showed that the cells number in biofilm grown in TSB were greater than that in biofilm grown in MTLB. The confocal laser scanning microscopy (CLSM) results showed that Salmonella grown in MTLB showed ‘cloud-shaped’ morphology in the mature biofilm, whereas when grown in TSB appeared ‘reticular-shaped’. However, there was no significant difference in microstructer of biofilm when grown in the two different media, confirmed by scanning electron microscopy (SEM). The transfer rates (RTs) of biofilm were significantly influenced by the types of processing surfaces, with stainless steel and glass surface showing higher RTs in MTLB biofilm, and polyethylene surface showing higher RTs in TSB biofilm. The study could provide useful data in quantitative microbiological risk assessment of Salmonella, and supply information in improving the control measures of Salmonella.