Freezing stress and meat juice model alter the biofilm formation ability, gene expression, and disinfectant resistance in Salmonella serotypes

<i>Salmonella</i>, with its ability to survive under various environmental stress conditions, can pose a potential threat to public health, food safety, and environmental contamination by increasing its capacity to form biofilms and resist antimicrobial agents. This study aimed to investigate the effects of different meat juice models (cattle, sheep and goat meat juice) and freezing time (0-30 days) on the biofilm formation ability, <i>AdrA</i> and <i>BapA</i> genes expression, and disinfectant resistance in <i>Salmonella</i> serotypes. Biofilm formation ability was measured by colony counting method, the gene expression level was evaluated using real-time quantitative polymerase chain reaction (qPCR), and resistance to acetic acid (AA) and benzalkonium chloride (BAC) was measured by determining the minimum inhibitory concentration (MIC). The most significant increase in biofilm formation ability was observed in <i>Salmonella</i> Typhimurium (<i>S</i>. Typhimurium) in goat meat juice model. <i>Salmonella</i> Enteritidis (<i>S.</i> Enteritidis) in the cattle meat juice model exhibited a 12-fold increase in <i>AdrA</i> gene expression. Up-regulation of <i>AdrA</i> expression (up to 11-fold) was also determined in <i>S</i>. Typhimurium in goat meat juice model. Meanwhile, <i>BapA</i> gene was up-regulated up to 4.5-fold in <i>S</i>. Typhimurium in cattle meat juice. However, goat meat juice had no significant effect on the expression of <i>BapA</i> gene in <i>Salmonella</i>. The frozen sheep meat juice significantly increased the resistance of <i>Salmonella</i> to AA and BAC. The results indicated that <i>Salmonella</i> serotypes respond significantly to the freezing period and type of meat juice, which can be useful in controlling and eliminating <i>Salmonella</i> in the food industry.