Preacclimation alters Salmonella Enteritidis surface properties and its initial attachment to food contact surfaces

Yang, Yinfei; Kumar, Amit; Zheng, Qianwang; Yuk, Hyun‐Gyun

doi:10.1016/j.colsurfb.2015.03.011

Cited by 15 publications

(9 citation statements)

References 34 publications

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“…Detachment of cells from the coupons before or after disinfection treatment was performed by sonicating the coupons in the tube (48 kHz, 3 min) and vigorously vortex for 30 s, which was confirmed to be efficient to detach cells from SS coupons in previous study (Yang et al . ). Cell suspension (0·1 ml) was then spread plated onto TSA for mono‐species biofilms, or onto CFC or XLD agar plates covered with TSA for dual‐species biofilms using thin‐layer agar method (TLA) to recover any injured or stressed cells (Wu ).…”

Section: Methodsmentioning

confidence: 97%

“…The coupon was then immediately placed in a sterile test tube containing 5 ml of sterilized D/E neutralizing broth (Acumedia, Lansing, MI) with the following composition (10 g l À1 dextrose, 7 g l À1 lecithin, 6 g l À1 sodium thiosulphate, 5 g l À1 polysorbate 80, 5 g l À1 enzymatic digest of casein, 2Á5 g l À1 yeast extract, 2Á5 g l À1 sodium bisulphate, 1 g l À1 sodium thioglycollate, 0Á02 g l À1 bromocresol purple). Similar neutralizing broth has been previously used in other studies to stop the biocidal effect of sanitizers (Corcoran et al 2014;Yang et al 2015).…”

Section: Disinfection Treatmentmentioning

confidence: 99%

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Biofilm formation and disinfectant resistance ofSalmonellasp. in mono- and dual-species withPseudomonas aeruginosa

2017

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Section: Methodsmentioning

confidence: 97%

Section: Disinfection Treatmentmentioning

confidence: 99%

Biofilm formation and disinfectant resistance ofSalmonellasp. in mono- and dual-species withPseudomonas aeruginosa

2017

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“…Initial attachment of bacteria is regarded as the most critical step for biofilm formation. It can be influenced by different factors (section 1.2.4), such as substrate surface properties (Nguyen, Fegan, Turner, & Dykes, 2012;Yang, Kumar, Zheng, & Yuk, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effects of meat juice on biofilm formation of Campylobacter and Salmonella

Feng

Fuente-Núñez

et al. 2017

International Journal of Food Microbiology

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Campylobacter and Salmonella are leading causes of foodborne illnesses worldwide, vastly harboured by raw meat as their common food reservoir. Both microbes are prevalent in meat processing environments in the form of biofilms that contribute to cross-contamination and foodborne infection. This study applied raw meat juice (chicken juice and pork juice) as a minimally processed food model to study its effects on bacterial biofilm formation. Meat juice was collected during the freeze-thaw process of raw meat and sterilized by filtration. In 96-well polystyrene plates and glass chambers, supplementation of over 25% meat juice (v/v) in laboratory media led to an increase in biofilm formation of Campylobacter and Salmonella. During the initial attachment stage of biofilm development, more bacterial cells were present on surfaces treated with meat juice residues compared to control surfaces. Meat juice particulates on abiotic surfaces facilitated biofilm formation of Campylobacter and Salmonella under both static and flow conditions, with the latter being assessed using a microfluidic platform. Further, the deficiency in biofilm formation of selected Campylobacter and Salmonella mutant strains was restored in the presence of meat juice particulates. These results suggested that meat juice residues on the abiotic surfaces might act as a surface conditioner to support initial attachment and biofilm formation of Campylobacter and Salmonella. This study sheds light on a possible survival mechanism of Campylobacter and Salmonella in meat processing environments, and indicates that thorough cleaning of meat residues during meat production and handling is critical to reduce the bacterial load of Campylobacter and Salmonella.

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“…Biofilm formation can be considered a selective advantage that facilitates bacterial persistence on surfaces [23]. Both cold storage and thermal treatment might alter the physicochemical properties of SE and lead to adhesion [40]. We demonstrated the possibility of biofilm formation on polystyrene, a plastic polymer that can be used for food preservation at different temperatures.…”

Section: Discussionmentioning

confidence: 88%

Biofilm Formation by Salmonella Enteritidis at Different Incubation Temperatures

Rodrigues

Webber

Levandowski

et al. 2018

Acta Scientiae. Vet.

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Background:The genus Salmonella, associated with poultry products, is considered the leading cause of foodborne outbreaks in humans in many countries. In Brazil, Salmonella Enteritidis (SE) is the serovar remains as one most frequently isolated from humans, and it is also a major serovar found in animals, food, animal feed, and environmental samples, despite all the efforts to control this pathogen. Also, the bacterium is able to form biofilms on different surfaces, protecting cells from both cleaning and sanitizing procedures in the food industries. This study aimed to verify the ability of Salmonella Enteritidis isolates to form biofilm on polystyrene at different incubation temperatures. Materials, Methods & Results:A total of 171 SE samples were isolated from foodborne outbreaks (foods and stool cultures) and poultry products between 2003 and 2010. The biofilm-forming ability of samples was measured at four different temperatures (3°C, 9ºC, 25ºC, and 36ºC), for 24 h, simulating temperatures usually found in poultry slaughterhouses. Later, 200 μL of each bacterial suspension was inoculated, in triplicate, onto 96-well, flat-bottomed sterile polystyrene microtiter plates, washed, after that, the biofilm was fixed with methanol. The plates were dried at ambient temperature, stained with 2% Hucker's crystal violet. Afterwards, absorbance was read using an ELISA plate reader and the optical density (OD) of each isolate was obtained by the arithmetic mean of the absorbance of three wells and this value was compared with the mean absorbance of negative controls (ODnc). The following classification was used for the determination of biofilm formation: no biofilm production, weak biofilm production, moderate biofilm production and strong biofilm production. Results demonstrated all isolates from stool cultures and foods involved in foodborne outbreaks, at least one of the four temperatures tested, were able to form biofilm, even at 3°C, undescribed as possible for the growth of SE. SE strains from poultry products also formed biofilm at least at one of the temperatures. Discussion: The prevention of biofilms formation is very important, once they can be difficult to remove from utensils and food equipment surfaces, becoming a chronic source of microbial contamination of foods, possible dissemination of diseases, and increase of resistance to cleaning and sanitization procedures. A high ability for biofilm formation on plastic surfaces was observed. We may consider that Salmonella has the capacity to bind to surfaces, with relevant impacts on public health. Although biofilm formation could be affected by temperature, most of the SE isolates analyzed in our study were strong biofilm producers at all temperatures, including at 3°C, a temperature used for food preservation and until then not acknowledged as worrisome regarding the development of Salmonella spp. There is a common sense that maintenance of food at low temperatures, particularly below 5°C, is safer to consumers as low temperatures reduce microbial multiplicat...

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Preacclimation alters Salmonella Enteritidis surface properties and its initial attachment to food contact surfaces

Cited by 15 publications

References 34 publications

Biofilm formation and disinfectant resistance ofSalmonellasp. in mono- and dual-species withPseudomonas aeruginosa

Biofilm formation and disinfectant resistance ofSalmonellasp. in mono- and dual-species withPseudomonas aeruginosa

Effects of meat juice on biofilm formation of Campylobacter and Salmonella

Biofilm Formation by Salmonella Enteritidis at Different Incubation Temperatures

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