# Adaptation factors of Salmonella Typhimurium, 1,4,[5],12:i:-and Dublin serovars to disinfection in the pig/pork and dairy industries: characterization of strain diversity and mechanisms of persistence

Grandjean Hugo, Peracchia Nelly, Romero Karol, Vincent Leclerc, Lare Nibangue, Portant Robin, Capitaine Karine, Bridier Arnaud, Soumet Christophe, Vincent Pous, et al.

► To cite this version:

Grandjean Hugo, Peracchia Nelly, Romero Karol, Vincent Leclerc, Lare Nibangue, et al.

HAL Id: hal-05133341

https://hal.science/hal-05133341v1

Submitted on 4 Jul 2025

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# Adaptation factors of *Salmonella* Typhimurium, 1,4,[5],12:i:- and Dublin serovars to disinfection in the pig/pork and dairy industries: characterization of strain diversity and mechanisms of persistence

**Grandjean Hugo**<fnref n="1" />,⁴,⁷, **Peracchia Nelly** <fnref n="1" />,⁶,⁷, **Romero Karol** <fnref n="1" />,⁷, **Leclerc Vincent**<fnref n="1" />, **Lare Nibangue** <fnref n="1" />, **Portant Robin** <fnref n="1" />, **Capitaine Karine** <fnref n="1" />,⁷, **Bridier Arnaud**²,⁷, **Soumet Christophe**²,⁷, **Pous Vincent**²,⁷, **Briandet Romain**⁵,⁷, **Feurer Carole** ³,⁷, **Michel Valérie** ⁴,⁷, **Roussel Sophie** <fnref n="1" />,⁷, **Douarre Pierre-Emmanuel** <fnref n="1" />,⁷ and **Cadel-Six Sabrina** <fnref n="1" />,⁷

## Context

Reoccurrence and persistence of the Foodborne Outbreak agent, *Salmonella* spp. in Food and Feed Processing Environments, is a major problem for ensuring food integrity as well as consumer safety. For a wide range of food pathogens, it is greatly acknowledged that biofilm lifestyle is an important element for the formation of established niches<fnref n="1" />. Biocides are widely used in the agro-food sector to control microbial contamination through Cleaning and Disinfection (C&D) protocols. Yet, *Salmonella* exhibits the ability to reappear in those environment, despite stringent sanitation measures and control of hygiene. Although general tolerance mechanisms have been described in *Enterobacteriaceae*, the *Salmonella* specific genetic and ecological factors remain only mildly characterized. Among *Salmonella* serovars, Typhimurium (including its dominant monophasic variant, 1,4,[5],12:i:-) is described as a major circulating serovar along the food sector and clinical cases<fnref n="1" />.

S. Dublin, a cattle-adapted serovar traditionally of low prevalence, has gained epidemiological significance in France². Within the framework of the FASTYPERS Joint Technological Unit³, the SalmoBOND project aims at bringing both knowledge and methodological solutions for enhancing management of environmentally challenging strains of S. Typhimurium, S. 1,4,[5],12:i:- and S. Dublin in the pig/pork and dairy industrial sector.

## Objectives

1. Depict the diversity of strains circulating in the French industrial environment

2. Observe the propensity of strains to form biofilm, tolerate biocides exposure

3. Identify genetic determinants associated with environmental persistence

4. Develop molecular / phenotypic methods for rapid detection of problematic strains

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“My name is BOND....
... SalmoBOND”

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## Conclusion and Perspectives

The outcomes obtained through the SalmoBOND project will enhance our understanding on *Salmonella* environmental persistence across various stages of the agri-food production chain. This work will establish the first comprehensive database of genetic determinants for *Salmonella* persistence in industrial environment, including reference sequences, curated annotation from literature as well as potential new loci associated with this propensity. Furthermore, it will also provide two rapid and cost efficient -phenotypic and molecular- characterization methods of *Salmonella* Typhimurium, 1,4,[5],12:i:- and Dublin strains for their potential of establishment in the animal raising, slaughtering, transformation and distribution processes, further helping the decision making across the food production.

Collectively, this will provide industrials stakeholders as well as control agencies with a wider range of information for controlling and enforcing the C&D procedures. Beyond safeguarding the industrial environment from *Salmonella* contamination, these results will contribute effectively to reducing the risk of *Salmonella* of foodborne transmission and thereby reinforce consumer safety. Prospective extension of both approaches to other *Salmonella* serovars as well as other biocidal agents for a wider knowledge of response and adaptation would constitute a constructive perspective.

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<footnote n="1">¹Anses, Food safety Laboratory, Salmonella and Listeria Unit (SEL), 14 Rue Pierre et Marie Curie, Maisons-Alfort, France; ²Anses, Fougères Laboratory, Antibiotics, Biocides, Residues and Resistance Unit (AB2R), Fougères, France; ³IFIP, The French Pig and Pork Institute, Department of Fresh and Processed Meat, Pacé, France; ⁴Actalia, Food Safety and Dairy Microbiology Departments, Saint-Lô and La Roche sur Foron, France; ⁵Research Institute Micalis, Team B3D Biofilm and spatially organized communities, INRAE, DOM Vilvert, Jouy-en-Josas, France; ⁶Infectious disease and public health (ISP), UMR1282, INRAE-Université de Tours, Centre INRAE Val de Loire, Nouzilly, France; ⁷FASTYPERS, Joint Technological Unit ACTIA (Fastypers 2022);

Contact: hugo.grandjean@anses.fr</footnote>