Biofilms Formed by Pathogens in Food and Food Processing Environments

Grigore‐Gurgu, Leontina; Bucur, Florentina Ionela; Borda, Daniela; Alexa, Elena-Alexandra; Neagu, Corina; Nicolau, Anca Ioana

doi:10.5772/intechopen.90176

Cited by 21 publications

(24 citation statements)

References 182 publications

(119 reference statements)

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“…Foodborne pathogen bacteria that form biofilms are some spore-forming, Gram positive bacteria like B. cereus and B. subtilis as well Clostridium perfringens [33], nonsporogenic ones, Staphylococcus aureus and L. monocytogenes, and Gram negative food pathogens E. coli, Pseudomonas aeruginosa, Campylobacter jejuni [34], Shigella sp., Salmonella enterica, and Yersinia enterocolitica [35]. Biofilm formation by food pathogens is a well-known problem in food industry, and it is recently topic of numerous publications [32,36,37], but there are some additional inves-tigations that shall be discussed, especially in connection with recent foodomic investigations of these processes [36]. Our recent proteomic investigations led us to the conclusion that there are basic differences between Gram positive and Gram negative bacteria in reactions to environmental stress, at least at the proteome level [38][39][40] (see also Fig.…”

Section: Bacterial Biofilmsmentioning

confidence: 99%

“…Biofilm matrix components of this bacterium are exopolysaccharides, proteins including some enzymes, and finally, surface protein A and the above-mentioned surface protein G [31,[44][45][46]. Grigore-Gurgu et al [37] reported about genes that are responsible for cell adhesion and further biofilm formation. In this process, activation of genes that are responsible for cell adhesion to the surface is followed by the activation of transporter proteins encoding genes [47][48][49].…”

Section: Gram Positive Bacteriamentioning

confidence: 99%

“…Food pathogen, enterotoxin-producing and enterohaemorrhagic E. coli strains are able to form biofilms [31,37,55]. Attachment on different surfaces is also initiated by bacterial flagella, pili, and cell surface proteins [56], followed by expression of small RNAs and leading into the change in bacterial physiology [57].…”

Section: Gram Negative Bacteriamentioning

confidence: 99%

“…Attachment on different surfaces is also initiated by bacterial flagella, pili, and cell surface proteins [56], followed by expression of small RNAs and leading into the change in bacterial physiology [57]. According to Grigore-Guru et al [37], under stress conditions different E. coli serotypes enhance their flexibility and adaptability by forming biofilms, mostly in terms of expression of small RNAs [58]. According to our proteomic investigations, expression of flagellin, a flagella-building protein, is significantly inhibited in E. coli that was cultured under stress conditions (e.g., treatment with disinfectants based on pyridoxal oxime derivatives) [38,39].…”

Section: Gram Negative Bacteriamentioning

confidence: 99%

“…They include (i) steel surface modifications with different antimicrobial nanoparticles containing agents like metal oxides, nanocomposites, antimicrobial polymers, hydrogels, or liposomes, (ii) use of agents that inhibit cell signaling strategies (e.g., application of lactic and citric acid), (iii) use of different disinfectants (such as ozone, quaternary ammonium compounds, NaOCl, and other sanitizers), (iv) biofilm disruption strategies by application of cellulases, proteases, glycosidases, and DNAses, (v) nonthermal plasma treatments, and (vi) bacterial inhibition and disruption by use of bacteriophages, bacteriocins, biosurfactants, and plant essential oils. Grigore-Gurgu et al [37] listed additional methods like (vii) ultrasound-assisted technologies, (vii) combined light-based technologies, (vii) pulsed electric field, and (viii) high-pressure processing.…”

Section: Inhibition Of Biofilm Formationmentioning

confidence: 99%

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Biofilm formation and extracellular microvesicles—The way of foodborne pathogens toward resistance

Begić

Josić

2020

Electrophoresis

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Biofilm formation and extracellular microvesicles-The way of foodborne pathogens toward resistance Almost all known foodborne pathogens are able to form biofilms as one of the strategies for survival under harsh living conditions, to ward off the inhibition and the disinfection during food production, transport and storage, as well as during cleaning and sanitation of corresponding facilities. Biofilms are communities where microbial cells live under constant intracellular interaction and communication. Members of the biofilm community are embedded into extracellular matrix that contains polysaccharides, DNA, lipids, proteins, and small molecules that protect microorganisms and enable their intercellular communication under stress conditions. Membrane vesicles (MVs) are produced by both Gram positive and Gram negative bacteria. These lipid membrane-enveloped nanoparticles play an important role in biofilm genesis and in communication between different biofilm members. Furthermore, MVs are involved in other important steps of bacterial life like cell wall modeling, cellular division, and intercellular communication. They also carry toxins and virulence factors, as well as nucleic acids and different metabolites, and play a key role in host infections. After entering host cells, MVs can start many pathologic processes and cause serious harm and cell death. Prevention and inhibition of both biofilm formation and shedding of MVs by foodborne pathogens has a very important role in food production, storage, and food safety in general. Better knowledge of biofilm formation and maintaining, as well as the role of microbial vesicles in this process and in the process of host cells' infection is essential for food safety and prevention of both food spoilage and host infection.

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Section: Bacterial Biofilmsmentioning

confidence: 99%

Section: Gram Positive Bacteriamentioning

confidence: 99%

Section: Gram Negative Bacteriamentioning

confidence: 99%

Section: Gram Negative Bacteriamentioning

confidence: 99%

Section: Inhibition Of Biofilm Formationmentioning

confidence: 99%

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Biofilm formation and extracellular microvesicles—The way of foodborne pathogens toward resistance

Begić

Josić

2020

Electrophoresis

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Microbial biofilm: A matter of grave concern for human health and food industry

et al. 2021

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Pathogenic microorganisms have adapted different strategies during the course of time to invade host defense mechanisms and overcome the effect of potent antibiotics. The formation of biofilm on both biotic and abiotic surfaces by microorganisms is one such strategy to resist and survive even in presence of antibiotics and other adverse environmental conditions. Biofilm is a safe home of microorganisms embedded within self‐produced extracellular polymeric substances comprising of polysaccharides, extracellular proteins, nucleic acid, and water. It is because of this adaptation strategy that pathogenic microorganisms are taking a heavy toll on the health and life of organisms. In this review, we discuss the colonization of pathogenic microorganisms on tissues and medically implanted devices in human beings. We also focus on food spoilage, disease outbreaks, biofilm‐associated deaths, burden on economy, and other major concerns of biofilm‐forming pathogenic microorganisms in food industries like dairy, poultry, ready‐to‐eat food, meat, and aquaculture.

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