Influence of temperature and surface kind on biofilm formation by Staphylococcus aureus from food-contact surfaces and sensitivity to sanitizers

Abstract

a b s t r a c tThis study aimed to assess the adhesion, detachment kinetic and biofilm formation of Staphylococcus aureus isolates from food services surfaces on stainless steel and polypropylene surfaces when cultivated in a vegetable-based broth at 7 and 28 C, and the efficacy of peracetic acid (30 mg/L) and sodium hypochlorite (250 mg/L) in removing the bacterial cells from the matrix of the preformed biofilm. The isolates adhered over 4 Log cfu/cm 2 regardless the surface kind and incubation temperature. Cell detachment was around 3 Log cfu/cm 2 over the first six contacts with agar characterizing a high persistence of cells on the tested surfaces. Number of cells (5e7 Log cfu/cm 2 ) needed for biofilm formation was noted at all experimental systems already after 3 days of incubation. A range of 2.0e3.3 and 1.5 to 2.1 Log cfu/cm 2 was observed in the reduction of cells in biofilm matrix caused by peracetic acid and sodium hypochlorite, respectively. The isolates of S. aureus revealed high capability to adhere and form biofilm on the tested surfaces in both assayed incubation temperature.

Impact of growth temperature and surface type on the resistance of Pseudomonas aeruginosa and Staphylococcus aureus biofilms to disinfectants

“…Moreover, our data underlined that the final biomass of the 24 h biofilms were not significantly affected by the change of growth temperature and the surface type. These results are in agreement with the results of Abdallah et al (2014c), da Silva Meira et al (2012 and Smith and Hunter (2008), who showed that the growth temperature and the surface type do not significantly influence the biofilm formation under static conditions. However, other studies showed that the increase of the growth temperature may increase the biofilm biomass (Choi et al, 2013;Hostacka et al, 2010;Vazquez-Sanchez et al, 2013).…”

“…The biofilm formation on food-contact-surfaces, in turn, leads to contamination of food products, which reduces their shelf-life or results in human foodborne diseases, and causes significant economic losses (Sharma and Anand, 2002;von Holy, 2006). Moreover, the environmental conditions encountered in food sectors have also been found to promote the biofilm formation and influence the biofilm resistance to disinfecting agents (Abdallah et al, 2014b(Abdallah et al, , 2014cBelessi et al, 2011;da Silva Meira et al, 2012;Nguyen and Yuk, 2013).…”

Crystal Violet and XTT Assays on Staphylococcus aureus Biofilm Quantification

“…As most of the natural microorganisms exist in bacterial biofilm form, the pathogenic species may be a potential concern for public health and food safety, including seafood contamination due to natural occurrence of biofilm formation [17]. Bordetella biofilm mediated persistent infections both in animals and human [2], as well as in a large number of Staphylococcal Food Poisoning cases caused by S. aureus biofilm formation [9]. During food processing, the microorganisms deposited on the food or equipment surfaces may further get attached and grow, and eventually multiply zealously to gain a colony of cells [15], leading to either food contamination or equipment corrosion in the long run.…”

Promising bactericidal approach of dihydrazone analogues against bio-film forming Gram-negative bacteria and molecular mechanistic studies

“…The presences of electron withdrawing (Cl, NO 2 , Br, and F) groups on the phenyl rings reduce the antibacterial activity. Whereas, compounds containing aliphatic (27)(28)(29) analogs were displayed nil activities. It is interesting to nd that the more electron donating groups present on the phenyl ring the better antibacterial activity was observed.…”

“…This factor leads to great loss of cell architectural integrity and leakage of critical metabolic molecules, vital ions which regulate the cell division rates ultimately leading to bacterial cell death. 28,29 The microorganisms growing on inert or living surfaces usually form microbial biolms, which were formed by dense communities of microbial cells surrounded with the self-secreted matrix. Biolm development is one of the bacterial defense strategies to survive at different conditions.…”