Salmonella enterica is one of the pathogens that is frequently identified as the 
cause of fresh produce-related outbreaks. Biofilm formation is a factor that can 
contribute to pathogen survival on produce surface. The goal of our current 
research was to investigate the survival of five S. enterica strains 
representing different serotypes (i.e., Typhimurium, Enteritidis, Daytona, 
Poona, and Newport) on whole mini cucumbers stored at refrigeration (4°C) and 
room temperature (22°C). We also determined the strains survival on glass slides 
and in phosphate-buffered saline at 4 and 22°C, as well as the ability to form 
biofilms on a solid-liquid interphase. A rapid decrease in cell density (>4-log 
reduction over 8 days) of all five tested strains was observed on glass slides, 
while a slower die-off (<1-log reduction in 8 days) was observed in PBS. No 
significant difference in the die-off rate was observed among the five strains 
at 4 or 22°C. The die-off rate on the surface of mini cucumbers at 4°C was 
significantly slower ( P < 0.02) for Salmonella Enteritidis LMFS-S-JF-005 
compared with the remaining four strains. At 22°C, Salmonella Poona S306 was 
able to grow by more than 1.5 log units on whole mini cucumbers over a period of 
8 days, while the cell density of the other four strains remained at the same 
level compared with day 0. At this temperature, Salmonella Poona S306 was also 
able to form significantly stronger biofilms on a solid-liquid interphase ( P < 
0.01) and was the only strain that presented a red, dry, and rough morphotype on 
Congo red agar plates, indicating the formation of both curli fimbriae and 
cellulose. These results revealed that the fate of Salmonella on mini cucumbers 
is strain specific, which highlighted the need for tailored mitigation 
strategies, such as the effective control of temperature and moisture for 
limiting the survival or growth of high-risk Salmonella strains between harvest 
and consumption of fresh produce.