Reduced contamination and infection via inhibition of adhesion of foodborne bacteria to abiotic polystyrene and biotic amoeba surfaces

Klančnik, Anja; Gobin, Ivana; Vučković, Darinka; Možina, Sonja Smole; Abram, Maja; Jeršek, Barbara

doi:10.1111/ijfs.13677

Cited by 4 publications

(10 citation statements)

References 27 publications

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“…Adhesion to polystyrene was determined after 24 h [11], and to Caco-2 cells and A. castellanii after 2 h, to avoid the main bacterial internalization and the formation of amoebal cysts [24]. In our experiments, we confirmed that these were the optimal incubation times and therefore we consider that the results are comparable [5,22].…”

Section: Discussionsupporting

confidence: 68%

“…For bacterial adhesion to A. castellanii, the A. castellanii were seeded in PYG 712 medium in 24-well tissue culture trays (TPP, Trasadingen) at 10 5 cells per well and left at 25 • C for 2 h, as previously described [22]. Then, the medium was replaced and the attached A. castellanii cells were washed twice with Page's Amoeba Saline (PAS; 0.12 g/L NaCl, 2.5 mg/L MgSO 4 ·2H 2 O, 4 5 mg/L CaCl 2 ·2H 2 O, 358 5 mg/L Na 2 HPO 4 ·12 H 2 O, 136 5 mg/L KH 2 PO 4 ; Kemika, Croatia).…”

Section: Adhesion Of Bacteria To a Castellaniimentioning

confidence: 99%

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Adhesion of Campylobacter jejuni Is Increased in Association with Foodborne Bacteria

et al. 2020

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The aim of this study was to evaluate Campylobacter jejuni NTCT 11168 adhesion to abiotic and biotic surfaces when grown in co-culture with Escherichia coli ATCC 11229 and/or Listeria monocytogenes 4b. Adhesion of C. jejuni to polystyrene and to Caco-2 cells and Acanthamoeba castellanii was lower for at least 3 log CFU/mL compared to E. coli and L. monocytogenes. Electron micrographs of ultrathin sections revealed interactions of C. jejuni with host cells. In co-culture with E. coli and L. monocytogenes, adhesion of C. jejuni to all tested surfaces was significantly increased for more than 1 log CFU/mL. There was 10% higher aggregation for C. jejuni than for other pathogens, and high co-aggregation of co-cultures of C. jejuni with E. coli and L. monocytogenes. These data show that C. jejuni in co-cultures with E. coli and L. monocytogenes present significantly higher risk than C. jejuni as mono-cultures, which need to be taken into account in risk evaluation. C. jejuni adhesion is a prerequisite for their colonization, biofilm formation, and further contamination of the environment. C. jejuni survival under adverse conditions as a factor in their pathogenicity and depends on their adhesion to different surfaces, not only as individual strains, but also in co-cultures with other bacteria like E. coli and L. monocytogenes.

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Section: Discussionsupporting

confidence: 68%

Section: Adhesion Of Bacteria To a Castellaniimentioning

confidence: 99%

Adhesion of Campylobacter jejuni Is Increased in Association with Foodborne Bacteria

et al. 2020

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“…Further different direct and indirect methods can be used to provide insights into the various parameters investigated, and the further specific detection steps will depend on the methodology selected. The most critical point for the anti-adhesion or anti-biofilm determination of these phytochemicals is to adopt a relevant method that is reliable and robust enough to be carried out under various environmental conditions (Š ikić Pogačar et al 2016;Trošt et al 2016;Klančnik et al 2017bKlančnik et al , 2018a.…”

Section: Determination Of Campylobacter Adhesion and Biofilm Formatiomentioning

confidence: 99%

“…Cell cultivability is determined on agar plates using the colony counting plate technique, and is expressed as colony forming units (CFU) (Vesterlund et al 2005;Gamble and Muriana 2007;Klančnik et al 2017b). The bacterial cell growth in broth to a certain turbidity can also be measured (i.e., optical density [OD]) (Bezek et al 2016;Klančnik et al 2017bKlančnik et al , 2018aŠikić Pogačar et al 2016). To determine the cultivability of adhered or biofilm cells, after rinsing off the unattached cells with PBS, the adhered or biofilm cells need to be detached using sonication, glass beads or scraping (Bezek et al 2016;Šikić Pogačar et al 2016;Klančnik et al 2017bKlančnik et al , 2018aWagle et al 2019), and then diluted in PBS.…”

Section: Determination Of Campylobacter Adhesion and Biofilm Formatiomentioning

confidence: 99%

“…The bacterial cell growth in broth to a certain turbidity can also be measured (i.e., optical density [OD]) (Bezek et al 2016;Klančnik et al 2017bKlančnik et al , 2018aŠikić Pogačar et al 2016). To determine the cultivability of adhered or biofilm cells, after rinsing off the unattached cells with PBS, the adhered or biofilm cells need to be detached using sonication, glass beads or scraping (Bezek et al 2016;Šikić Pogačar et al 2016;Klančnik et al 2017bKlančnik et al , 2018aWagle et al 2019), and then diluted in PBS. Again, the bacterial cells are then calculated using the colony counting plate technique, and expressed as CFU/mL (ISO 4833).…”

Section: Determination Of Campylobacter Adhesion and Biofilm Formatiomentioning

confidence: 99%

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Anti-adhesion activity of phytochemicals to prevent Campylobacter jejuni biofilm formation on abiotic surfaces

et al. 2020

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Biofilms provide a protective environment for pathogens such as Campylobacter jejuni, the most prevalent foodborne pathogen, and biofilm formation can enhance bacterial survival in hostile environments. Adhesion of bacteria to the different materials of industrial surfaces is the first step in biofilm formation. Modulation of bacterial adhesion and biofilm formation thus represent important targets in alternative control strategies for reduction of pathogens in food-processing environments. With the high prevalence of C. jejuni and the lack of effective control measures, new control strategies are needed to block adhesion and biofilm formation on food contact surfaces in the food industry, with a focus here on natural antimicrobial phytochemicals. Plants remain a poorly recognized yet vast source of such antimicrobials. Valuable phytochemicals can be obtained directly from plant materials but also from agro-food by-products and waste materials. These materials represent a source of important plant bioactive phytochemicals that are effective for prevention of bacterial adhesion. In this review, we will focus on the anti-adhesion activities of phytochemicals targeted against C. jejuni, on the appropriate methodologies to determine anti-adhesion effects of phytochemicals, on the mechanisms of C. jejuni adhesion, and thus possible targets for reduction and control of this foodborne pathogen in food processing environments.

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The combined effect of green tea and peppermint oil against pathogenic bacteria to extend the shelf life of eggs at ambient temperature and the mode of action

Songsamoe

Kabploy

Khunjan

et al. 2021

Journal of Food Safety

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This work investigated the antimicrobial activities of green tea (GT) at 5 and 10.0% wt/vol and peppermint oil (PP) at 0.1, 0.15, and 0.2% wt/vol against major pathogen bacteria (Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus) found on eggs at room temperature (30°C). The quality factors (weight loss, Haugh unit, albumen pH, egg yolk, and albumen index) of treated eggs were also measured while they were stored at room temperature for 14 days. A 9‐point hedonic scale was used for sensory evaluation. Scanning electron microscopy was used to examine the morphology of bacteria cells to understand this study's mechanism of action. It was found that combining 10% GT and 0.15% PP had complete antibacterial activity against all pathogenic bacteria investigated, and could extend the shelf life of treated eggs from 7 days (control) to at least 14 days. The treated egg's coliforms (≤3.0 log10 colony‐forming unit [CFU] g−1), E. coli (≤1.8 log10 CFU g−1), TVC (≤4.3 log10 CFU g−1), Salmonella spp., (not detected in 25 g), and S. aureus (not detected in 25 g) were better able to meet the microbiological criteria for egg after 14 days of storage, when compared to the control, which exceeded the criteria within 7 days. In addition, consumers rated egg acceptability as favorable by giving a sensory score ranging from like slightly to like moderately (~6.7). Furthermore, when compared to the control (6–7 days), all treated eggs retained their quality during storage for 14 days and met the microbiological criteria for egg in food standard (<4.7–6.0 log10 CFU g−1 for total visible count). Compound leakage from within the bacteria, which was the mode of action when GT and PP were combined, resulted in a wrinkled appearance of bacteria cells and serious defects in bacteria membrane morphology. These findings suggest that a sanitizing spray derived from GT and PP can extend the shelf life of eggs and ensure their safety for human consumption at room temperature without using a refrigerator.

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Reduced contamination and infection via inhibition of adhesion of foodborne bacteria to abiotic polystyrene and biotic amoeba surfaces

Cited by 4 publications

References 27 publications

Adhesion of Campylobacter jejuni Is Increased in Association with Foodborne Bacteria

Adhesion of Campylobacter jejuni Is Increased in Association with Foodborne Bacteria

Anti-adhesion activity of phytochemicals to prevent Campylobacter jejuni biofilm formation on abiotic surfaces

The combined effect of green tea and peppermint oil against pathogenic bacteria to extend the shelf life of eggs at ambient temperature and the mode of action

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