Salmonella and Campylobacter biofilm formation: a comparative assessment from farm to fork

Abstract

It takes several steps to bring food from the farm to the fork (dining table), and contamination with food-borne pathogens can occur at any point in the process. Campylobacter spp. and Salmonella spp. are the main microorganisms responsible for foodborne disease in the EU. These two pathogens are able to persist throughout the food supply chain thanks to their ability to form biofilms. Owing to the high prevalence of Salmonella and especially of Campylobacter in the food supply chain and the huge efforts of food authorities to reduce these levels, it is of great importance to fully understand their mechanisms of persistence. Diverse studies have evaluated the biofilm-forming capacity of foodborne pathogens isolated at different steps of food production. Nonetheless, the principal obstacle of these studies is to reproduce the real conditions that microorganisms encounter in the food supply chain. While there are a wide number of Salmonella biofilm studies, information on Campylobacter biofilms is still limited. A comparison between the two microorganisms could help to develop new research in the field of Campylobacter biofilms. Therefore, this review evaluates relevant work in the field of Salmonella and Campylobacter biofilms and the applicability of the data obtained from these studies to real working conditions. © 2018 Society of Chemical Industry.

Biofilm formation and potential virulence factors of Salmonella strains isolated from ready-to-eat shrimps

“…Swarming has been reported as another principal pattern of a surface-associated united process of bacteria. Swarming accelerates the prompt colonization of surfaces via micro-colonies of bacteria as a means of migration [ 44 ]. Bacterial swarming motility has been positively correlated with virulence factor production, antibiotic resistance and biofilm formation [ 45 – 46 ].…”

“…Literatures have revealed that production of biofilm by Salmonella spp. may be enhanced by the presence of other bacteria [ 44 , 86 ]. Literatures have also revealed that the presence of other species may deter formation of biofilm by Salmonella spp.…”

Short Chain Fatty Acids Commonly Produced by Gut Microbiota Influence Salmonella enterica Motility, Biofilm Formation, and Gene Expression

“…Acetic acid also showed anti-quorum sensing activity in E. coli and S. Typhimurium [24]. Quorum sensing is a cell-to-cell communication mechanism that has great importance in biofilm formation, and inhibition of this mechanism can result in lower biofilm formation [30]. Flagella also have important roles in the initial adhesion of bacterial cells to a surface in biofilm formation [31].…”

Inhibiting bacterial cooperation is an evolutionarily robust anti-biofilm strategy

“…Bacteria within biofilms are up to 1,000 times more tolerant to antibiotics, disinfectants, mechanical removal, and other stresses, and this tolerance heavily impedes antimicrobial treatment 4,5 . Hence, persistent biofilm infections and contaminations widely occur and cause a tremendous amount of problems in various sectors, including medicine 6,7 , food industry 8,9 and agriculture 9,10 . This urges the need for strategies that inhibit biofilm formation and render microbes susceptible to treatment.…”

“…Salmonella species form biofilms outside and inside the host and EPS both helps cells attach and protects against eradication by mechanical cleaning, disinfectants, antibiotics and the host immune system 37 . Inhibiting EPS, therefore, offers a route to inhibit biofilms, and reduce major problems and economic losses due to Salmonella in industrial 9 and medical settings 38 . Moreover, EPS has the potential to be shared with other cells, rendering it a potential public good 39 , meaning that its inhibition may be subject to the hypothesized counter-selection of resistance.…”