Dual-species biofilms formation between dominant microbiota isolated from a meat processing industry with Listeria monocytogenes and Salmonella enterica: Unraveling their ecological interactions

Ripolles‐Avila, Carolina; Guitan-Santamaria, M.; Pizarro-Giménez, K.; Mazaheri, T.; Jerez, José Juan Rodríguez

doi:10.1016/j.fm.2022.104026

Cited by 8 publications

(5 citation statements)

References 56 publications

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“…For instance, the presence of antagonistic substances produced by dairy strains of B. cereus were shown to negatively affect the growth of Listeria monocytogenes in dual-species biofilms ( Alonso et al, 2020 ). Bacillus safensis , from a meat processing plant, was reported to inhibit the growth of L. monocytogenes by 4 log CFU/cm 2 in a dual species biofilm comprising L. monocytogenes and Salmonella enterica ( Ripolles-Avila et al, 2022 ). Pseudomonas putida , a resident bacterial species in drinking water systems of broiler houses, was reported to inhibit growth and biofilm formation by Salmonella Java in mixed culture ( Maes et al, 2020 ).…”

Section: Discussionmentioning

confidence: 99%

Synergistic interactions in multispecies biofilm combinations of bacterial isolates recovered from diverse food processing industries

Sadiq¹,

Reu²,

Burmølle

et al. 2023

Front. Microbiol.

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Most biofilms within the food industry are formed by multiple bacterial species which co-exist on surfaces as a result of interspecies interactions. These ecological interactions often make these communities tolerant against antimicrobials. Our previous work led to the identification of a large number (327) of highly diverse bacterial species on food contact surfaces of the dairy, meat, and egg industries after routine cleaning and disinfection (C&D) regimes. In the current study, biofilm-forming ability of 92 bacterial strains belonging to 26 genera and 42 species was assessed and synergistic interactions in biofilm formation were investigated by coculturing species in all possible four-species combinations. Out of the total 455 four-species biofilm combinations, greater biofilm mass production, compared to the sum of biofilm masses of individual species in monoculture, was observed in 34 combinations. Around half of the combinations showed synergy in biofilm mass > 1.5-fold and most of the combinations belonged to dairy strains. The highest synergy (3.13-fold) was shown by a combination of dairy strains comprising Stenotrophomonas rhizophila, Bacillus licheniformis, Microbacterium lacticum, and Calidifontibacter indicus. The observed synergy in mixed biofilms turned out to be strain-specific rather than species-dependent. All biofilm combinations showing remarkable synergy appeared to have certain common species in all combinations which shows there are keystone industry-specific bacterial species which stimulate synergy or antagonism and this may have implication for biofilm control in the concerned food industries.

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Section: Discussionmentioning

confidence: 99%

Synergistic interactions in multispecies biofilm combinations of bacterial isolates recovered from diverse food processing industries

Sadiq¹,

Reu²,

Burmølle

et al. 2023

Front. Microbiol.

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“…Biofilm is a common source of contamination for food contact surfaces, food surfaces, and water. Extensive research has been conducted on the interaction between common foodborne pathogens and other food‐related bacteria or microbiota that existed in the food processing environments based on dual‐species and multispecies biofilm models (Maggio et al., 2021; Ripolles‐Avila et al., 2022). Some bacterial pathogen strains with weak biofilm formation ability can multiply on food contact surfaces or food surfaces by interacting with bacteria that have strong biofilm production ability (i.e., synergistic effect) (Chitlapilly Dass et al., 2020).…”

Section: Biofilms and Their Controlmentioning

confidence: 99%

Plasma‐activated liquids for mitigating biofilms on food and food contact surfaces

Zhao

Bhavya

Patange

et al. 2023

Comp Rev Food Sci Food Safe

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Plasma‐activated liquids (PALs) are emerging and promising alternatives to traditional decontamination technologies and have evolved as a new technology for applications in food, agriculture, and medicine. Contamination caused by foodborne pathogens and their biofilms has posed challenges and concerns to the food industry in terms of safety and quality. The nature of the food and the food processing environment are major factors that contribute to the growth of various microorganisms, followed by the biofilm characteristics that ensure their survival in severe environmental conditions and against traditional chemical disinfectants. PALs show an efficient impact against microorganisms and their biofilms, with various reactive species (short‐ and long‐lived ones), physiochemical properties, and plasma processing factors playing a crucial role in mitigating biofilms. Moreover, there is potential to improve and optimize disinfection strategies using a combination of PALs with other technologies for the inactivation of biofilms. The overarching aim of this study is to build a better understanding of the parameters that govern the liquid chemistry generated in a liquid exposed to plasma and how these translate into biological effects on biofilms. This review provides a current understanding of PALs‐mediated mechanisms of action on biofilms; however, the precise inactivation mechanism is still not clear and is an important part of the research. Implementation of PALs in the food industry could help overcome the disinfection hurdles and can enhance biofilm inactivation efficacy. Future perspectives in this field to expand existing state of the art to seek breakthroughs for scale‐up and implementation of PALs technology in the food industry are also discussed.

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“…To adapt to the harsh environment, the majority of bacteria in the natural environment survive by embedding themselves in biostructures known as biofilms (Zhao et al, 2017). Similarly, improper cleaning and disinfection of contaminated surfaces used in handling and processing meat allows these foodborne pathogens to survive and promote virulence potential (Capozzi et al, 2009;Ripolles-Avila et al, 2022). In a variety of food sectors, biofilms cause serious food safety issues (Srey et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Staphylococcus aureus incidence in Egyptian meat outlets and butcheries, and their biofilm, antibiotic-resistance, and virulence capabilities

Saad,

Elsabagh,

Abo EL-Roos

et al. 2023

Benha Veterinary Medical Journal

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The goal of this study was to identify the frequency of Staphylococcus aureus, as well as their virulence and biofilm-forming characteristics, in meat-contact and equipment surfaces at selling outlets, butcher shops, and supermarkets in Al-Menofia governorate, Egypt. A total of 100 swabs (50 from butcher shops and 50 from supermarkets) were collected to meet these objectives from ten butcher shops and ten supermarkets. Standard culture procedures, the VITEK2 compact system, and PCR techniques were all used to isolate and identify the targeted pathogens. The genetic elements that support virulence and biofilm development features were examined using PCR. Staphylococcus aureus was identified in 25% of the swabbed samples. Butchers had a higher detection rate of S. aureus than supermarkets (30% vs. 20%) (P < 0.05). All five S. aureus isolates had the icaD and pyrogenic exotoxin genes, whereas three shared the icaA and two of the three carried the mecA resistance gene. Strong virulence (pyrogenic exotoxin genes and mecA resistance gene) and a high incidence of biofilm-producing components in S. aureus isolated from meat-contact and equipment surfaces suggest poor hygiene of investigated selling outlets, and butcher shops, which can be attributed to either ineffective or absence of cleaning and disinfection program. This calls for more strict control from Egyptian food safety authorities because otherwise, such serious pathogens might pose concerns.

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Dual-species biofilms formation between dominant microbiota isolated from a meat processing industry with Listeria monocytogenes and Salmonella enterica: Unraveling their ecological interactions

Cited by 8 publications

References 56 publications

Synergistic interactions in multispecies biofilm combinations of bacterial isolates recovered from diverse food processing industries

Synergistic interactions in multispecies biofilm combinations of bacterial isolates recovered from diverse food processing industries

Plasma‐activated liquids for mitigating biofilms on food and food contact surfaces

Staphylococcus aureus incidence in Egyptian meat outlets and butcheries, and their biofilm, antibiotic-resistance, and virulence capabilities

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