Aims: To examine the influence of meat plant Escherichia coli and Salmonella sp. isolates on E. coli O157 biofilm formation. Methods and Results: Biofilm formation was quantified by crystal violet staining (A(570) (nm)) and viable cell numbers for up to 6 days at 15 degrees C. All five persistent E.coli genotypes formed strong biofilms when cultured alone or co-cultured with E. coli O157, with A(570) (nm) values reaching >= 4.8 at day 4, while only two of five nonpersistent genotypes formed such biofilms. For E. coli O157:H7 co-culture biofilms with E. coli genotypes 136 and 533, its numbers were >= 1.5 and >= 1 log CFU per peg lower than those observed for its mono-culture biofilm at days 2 and 4, respectively. The number of E. coli O157:NM in similar co-culture biofilms was 1 log CFU per peg lower than in its mono-culture biofilm at day 4 and 6, respectively. Salmonella sp. lowered the number of E. coli O157:NM by 0.5 log unit, once, at day 6. Conclusion: Generic E. coli may outcompete E. coli O157 strains while establishing biofilms. Significance and Impact of the study: Findings advance knowledge regarding inter-strain competition for a similar ecological niche and may aid development of biocontrol strategies for E. coli O157 in food processing environments.