Characterization of Biofilms Formed by Foodborne Methicillin-Resistant Staphylococcus aureus

Abstract

The objective of this study was to evaluate the capacity of 49 methicillin resistant Staphylococcus aureus (MRSA) from foods of animal origin (42 from dairy products and 7 from meat and meat products) to form biofilms. Overall, a higher biofilm biomass was observed for those MRSA strains harboring SCCmec type IV, while 8 MRSA strains (5 from dairy products and 3 from meat and meat products) were classified as strong biofilm formers in standard Tryptic Soy Broth medium. When a prolonged incubation period (48 h) was applied for those 8 MRSA strains, an increased biofilm biomass accumulation was observed during the time course, whereas the number of viable cells within the biofilms decreased as the biomass increased. The capacity of biofilm production correlated pretty well between the experiments using polystyrene microtiter plates and stainless steel micro-well plates, and significant higher values were observed in stainless steel when glucose was added to TSB during the enrichment. Biofilms were further characterized by confocal laser scanning microscope (CLSM), confirming that proteins and α-polysaccharides were the predominant components inside the extracellular polymeric matrix of biofilms formed by MRSA strains. In conclusion, our results confirm that MRSA isolates from foods of animal origin have significant capacity for forming biofilms with a high protein content, which can play a key role for the successful dissemination of MRSA lineages via food. Knowledge of the capacity of MRSA strains to produce biofilms, as well as characterization of the main MRSA biofilms matrix components, can help both to counteract the mechanisms involved in biofilm formation and resistance and to define more rational control strategies by using tailor-made cleaning agents.

Phenotypic and Molecular Detection of Biofilm Formation in Staphylococcus aureus Isolated from Different Sources in Algeria

“…In this study, all isolates from food showed higher biofilm production than those from humans (52.6%) and sheep mastitis cases (17.9%). This result was in concordance with the study of Rodriguez-Lazaro et al [38]. Most of S. aureus isolates from sheep mastitis did not form biofilms (82.1%), which was in concordance with a previous report on S. aureus isolates from sheep milk [39].…”

Short chain fatty acids produced by Cutibacterium acnes inhibit biofilm formation by Staphylococcus epidermidis

“…After 15 min of dyeing, the excess CV was removed by washing twice with sterile water. Eventually, the fixed CV was released by 33% acetic acid and the absorbance detection at 595 nm was measured 50 .…”

Effect of low doses of biocides on the antimicrobial resistance and the biofilms of Cronobacter sakazakii and Yersinia enterocolitica

“…Biofilms are heterogeneous groupings of microorganisms sticking to a surface, included within a polymer matrix secreted by the microorganisms themselves and made up principally of polysaccharides, proteins and nucleic acids 15,16 . This matrix acts as a physical barrier against chemical agents and provides a protective ecological niche enhancing the survival of the microorganisms.…”