51
|
García-Sánchez L, Melero B, Rovira J. Campylobacter in the Food Chain. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 86:215-252. [PMID: 30077223 DOI: 10.1016/bs.afnr.2018.04.005] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Currently Campylobacter is the most commonly reported zoonosis in developed and developing countries. In the European Union, the number of reported confirmed cases of human campylobacteriosis was 246,307 in 2016, which represents 66.3 cases per 100,000 population. The genus Campylobacter includes 31 species with 10 subspecies. Within the genus Campylobacter, C. jejuni subsp. jejuni and C. coli are most frequently associated with human illness. Mainly, the infection is sporadic and self-limiting, although some cases of outbreaks have been also reported and some complications such as Guillain-Barré syndrome might appear sporadically. Although campylobacters are fastidious microaerophilic, unable to multiply outside the host and generally very sensitive, they can adapt and survive in the environment, exhibiting aerotolerance and resistance to starvation. Many mechanisms are involved in this, including pathogenicity, biofilm formation, and antibiotic resistant pathways. This chapter reviews the sources, transmission routes, the mechanisms, and strategies used by Campylobacter to persist in the whole food chain, from farm to fork. Additionally, different strategies are recommended for application along the poultry food chain to avoid the public health risk associated with this pathogen.
Collapse
Affiliation(s)
| | - Beatriz Melero
- Biotechnology and Food Science Department, University of Burgos, Burgos, Spain
| | - Jordi Rovira
- Biotechnology and Food Science Department, University of Burgos, Burgos, Spain.
| |
Collapse
|
52
|
Gölz G, Kittler S, Malakauskas M, Alter T. Survival of Campylobacter in the Food Chain and the Environment. CURRENT CLINICAL MICROBIOLOGY REPORTS 2018. [DOI: 10.1007/s40588-018-0092-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
53
|
Klančnik A, Zorko Š, Toplak N, Kovač M, Bucar F, Jeršek B, Smole Možina S. Antiadhesion activity of juniper (Juniperus communis L.) preparations against Campylobacter jejuni evaluated with PCR-based methods. Phytother Res 2017; 32:542-550. [PMID: 29266487 DOI: 10.1002/ptr.6005] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 11/07/2017] [Accepted: 11/08/2017] [Indexed: 01/05/2023]
Abstract
The food-borne pathogen Campylobacter jejuni can cause bacterial gastrointestinal infections. Biofilm formation amplifies the risk of human infection by improving survival and persistence of C. jejuni in food processing environments and its transmission through the food chain. We aimed to control C. jejuni using an alternative strategy of low doses of Juniperus communis fruit preparations to target bacterial adhesion properties in the first step of biofilm formation. First, we defined the anti-Campylobacter activity of a juniper fruit crude extract and its fractionated biflavonoids, flavone glycosides, and purified amentoflavone, of juniper fruit essential oil and of juniper fruit postdistillation waste material extract. For accurate quantification of adherent C. jejuni, we optimised digital Polymerase Chain Reaction (PCR) and quantitative real-time PCR for construction of standard curves and quantification. We show for the first time that juniper fruit formulations can effectively inhibit adhesion of C. jejuni to polystyrene. Furthermore, ≥94% of the antiadhesion activity of juniper fruit crude extract and juniper fruit essential oil remained under food-related conditions: modified culture medium with glucose, or a stainless steel surface, or mixed co-cultures of C. jejuni and Listeria monocytogenes. This study indicates that addition of juniper fruit formulations can control growth and adhesion of C. jejuni and thus limit food chain transmission of campylobacters.
Collapse
Affiliation(s)
- Anja Klančnik
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Špela Zorko
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | | | | | - Franz Bucar
- Institute of Pharmaceutical Sciences, Department of Pharmacognosy, University of Graz, Graz, Austria
| | - Barbara Jeršek
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Sonja Smole Možina
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| |
Collapse
|
54
|
Premarathne JMKJK, Anuar AS, Thung TY, Satharasinghe DA, Jambari NN, Abdul-Mutalib NA, Huat JTY, Basri DF, Rukayadi Y, Nakaguchi Y, Nishibuchi M, Radu S. Prevalence and Antibiotic Resistance against Tetracycline in Campylobacter jejuni and C. coli in Cattle and Beef Meat from Selangor, Malaysia. Front Microbiol 2017; 8:2254. [PMID: 29255448 PMCID: PMC5722848 DOI: 10.3389/fmicb.2017.02254] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Accepted: 10/31/2017] [Indexed: 01/28/2023] Open
Abstract
Campylobacter is a major foodborne pathogen frequently associated with human bacterial gastroenteritis in the world. This study was conducted to determine the prevalence and antibiotic resistance of Campylobacter spp. in the beef food system in Malaysia. A total of 340 samples consisting of cattle feces (n = 100), beef (n = 120) from wet markets and beef (n = 120) from hypermarkets were analyzed for Campylobacter spp. The overall prevalence of Campylobacter was 17.4%, consisting of 33% in cattle fecal samples, 14.2% in raw beef from wet market and 7.5% in raw beef from the hypermarket. The multiplex-polymerase chain reaction (PCR) identified 55% of the strains as C. jejuni, 26% as C. coli, and 19% as other Campylobacter spp. A high percentage of Campylobacter spp. were resistant to tetracycline (76.9%) and ampicillin (69.2%), whilst low resistance was exhibited to chloramphenicol (7.6%). The MAR Index of Campylobacter isolates from this study ranged from 0.09 to 0.73. The present study indicates the potential public health risk associated with the beef food system, hence stringent surveillance, regulatory measures, and appropriate interventions are required to minimize Campylobacter contamination and prudent antibiotic usage that can ensure consumer safety.
Collapse
Affiliation(s)
- Jayasekara M. K. J. K. Premarathne
- Faculty of Food Science and Technology, Food Safety Research Center, Universiti Putra Malaysia, Seri Kembangan, Malaysia
- Department of Livestock and Avian Science, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Kuliyapitiya, Sri Lanka
| | - Aimi S. Anuar
- Faculty of Food Science and Technology, Food Safety Research Center, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | - Tze Young Thung
- Faculty of Food Science and Technology, Food Safety Research Center, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | - Dilan A. Satharasinghe
- Institute of Bio Science, Universiti Putra Malaysia, Seri Kembangan, Malaysia
- Department of Basic Veterinary Science, Faculty of Veterinary Medicine and Animal Science, University of Peradeniya, Peradeniya, Sri Lanka
| | - Nuzul Noorahya Jambari
- Food Safety Research Center (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | - Noor-Azira Abdul-Mutalib
- Food Safety Research Center (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | - John Tang Yew Huat
- Faculty of Food Technology, Universiti Sultan Zainal Abidin, Kuala Terengganu, Malaysia
| | - Dayang F. Basri
- Faculty of Health Sciences, School of Diagnostic and Applied Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia
| | - Yaya Rukayadi
- Faculty of Food Science and Technology, Food Safety Research Center, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | | | | | - Son Radu
- Faculty of Food Science and Technology, Food Safety Research Center, Universiti Putra Malaysia, Seri Kembangan, Malaysia
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| |
Collapse
|
55
|
Campylobacter jejuni survival in a poultry processing plant environment. Food Microbiol 2017; 65:185-192. [DOI: 10.1016/j.fm.2017.02.009] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2016] [Revised: 02/22/2017] [Accepted: 02/24/2017] [Indexed: 02/07/2023]
|
56
|
Teh AHT, Lee SM, Dykes GA. Identification of potential Campylobacter jejuni genes involved in biofilm formation by EZ-Tn5 Transposome mutagenesis. BMC Res Notes 2017; 10:182. [PMID: 28499399 PMCID: PMC5427567 DOI: 10.1186/s13104-017-2504-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2016] [Accepted: 05/05/2017] [Indexed: 01/27/2023] Open
Abstract
BACKGROUND Biofilm formation has been suggested to play a role in the survival of Campylobacter jejuni in the environment and contribute to the high incidence of human campylobacteriosis. Molecular studies of biofilm formation by Campylobacter are sparse. RESULTS We attempted to identify genes that may be involved in biofilm formation in seven C. jejuni strains through construction of mutants using the EZ-Tn5 Transposome system. Only 14 mutants with reduced biofilm formation were obtained, all from one strain of C. jejuni. Three different genes of interest, namely CmeB (synthesis of multidrug efflux system transporter proteins), NusG (transcription termination and anti-termination protein) and a putative transmembrane protein (involved in membrane protein function) were identified. The efficiency of the EZ::TN5 transposon mutagenesis approach was strain dependent and was unable to generate any mutants from most of the strains used. CONCLUSIONS A diverse range of genes may be involved in biofilm formation by C. jejuni. The application of the EZ::TN5 system for construction of mutants in different Campylobacter strains is limited.
Collapse
Affiliation(s)
- Amy Huei Teen Teh
- School of Science, Monash University, Jalan Lagoon Selatan, Bandar Sunway, 46150 Selangor Darul Ehsan Malaysia
| | - Sui Mae Lee
- School of Science, Monash University, Jalan Lagoon Selatan, Bandar Sunway, 46150 Selangor Darul Ehsan Malaysia
| | - Gary A. Dykes
- School of Public Health, Curtin University, Bentley, WA 6102 Australia
| |
Collapse
|
57
|
Efimochkina NR, Bykova IB, Markova YM, Korotkevich YV, Stetsenko VV, Minaeva LP, Sheveleva SA. Formation of Biofilms by Foodborne Pathogens and Development of Laboratory In Vitro Model for the Study of Campylobacter Genus Bacteria Based on These Biofilms. Bull Exp Biol Med 2017; 162:474-478. [PMID: 28243912 DOI: 10.1007/s10517-017-3643-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2016] [Indexed: 11/24/2022]
Abstract
We analyzed the formation of biofilms by 7 strains of Campylobacter genus bacteria and 18 strains of Enterobacteriaceae genus bacteria that were isolated from plant and animal raw materials, from finished products, and swabs from the equipment of the food industry. Biofilm formation on glass plates, slides and coverslips, microtubes made of polymeric materials and Petri dishes, and polystyrene plates of different profiles were analyzed. When studying the process of films formation, different effects on bacterial populations were simulated, including variation of growth factor composition of culture media, technique of creating of anaerobiosis, and biocide treatment (active chlorine solutions in a concentration of 100 mg/dm3). The formation of biofilms by the studied cultures was assessed by the formation of extracellular matrix stained with aniline dyes on glass and polystyrene surfaces after incubation; 0.1% crystal violet solution was used as the dye. The presence and density of biomatrix were assessed by staining intensity of the surfaces of contact with broth cultures or by optical density of the stained inoculum on a spectrophotometer. Biofilms were formed by 57% Campylobacter strains and 44% Enterobacteriaceae strains. The intensity of the film formation depended on culturing conditions and protocols, species and genus of studied isolates, and largely on adhesion properties of abiotic surfaces. In 30% of Enterobacteriaceae strains, the biofilm formation capacity tended to increase under the influence of chlorine-containing biocide solutions. Thus, we developed and tested under laboratory conditions a plate version of in vitro chromogenic model for evaluation of biofilm formation capacity of C. jejuni strains and studied stress responses to negative environmental factors.
Collapse
Affiliation(s)
- N R Efimochkina
- Federal Research Centre of Food, Biotechnology, and Food Safety, Moscow, Russia.
| | - I B Bykova
- Federal Research Centre of Food, Biotechnology, and Food Safety, Moscow, Russia
| | - Yu M Markova
- Federal Research Centre of Food, Biotechnology, and Food Safety, Moscow, Russia
| | - Yu V Korotkevich
- Federal Research Centre of Food, Biotechnology, and Food Safety, Moscow, Russia
| | - V V Stetsenko
- Federal Research Centre of Food, Biotechnology, and Food Safety, Moscow, Russia
| | - L P Minaeva
- Federal Research Centre of Food, Biotechnology, and Food Safety, Moscow, Russia
| | - S A Sheveleva
- Federal Research Centre of Food, Biotechnology, and Food Safety, Moscow, Russia
| |
Collapse
|
58
|
Teh AHT, Lee SM, Dykes GA. The influence of dissolved oxygen level and medium on biofilm formation by Campylobacter jejuni. Food Microbiol 2017; 61:120-125. [DOI: 10.1016/j.fm.2016.09.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2016] [Revised: 08/10/2016] [Accepted: 09/11/2016] [Indexed: 11/25/2022]
|
59
|
Coughlan LM, Cotter PD, Hill C, Alvarez-Ordóñez A. New Weapons to Fight Old Enemies: Novel Strategies for the (Bio)control of Bacterial Biofilms in the Food Industry. Front Microbiol 2016; 7:1641. [PMID: 27803696 PMCID: PMC5067414 DOI: 10.3389/fmicb.2016.01641] [Citation(s) in RCA: 168] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2016] [Accepted: 10/03/2016] [Indexed: 12/14/2022] Open
Abstract
Biofilms are microbial communities characterized by their adhesion to solid surfaces and the production of a matrix of exopolymeric substances, consisting of polysaccharides, proteins, DNA and lipids, which surround the microorganisms lending structural integrity and a unique biochemical profile to the biofilm. Biofilm formation enhances the ability of the producer/s to persist in a given environment. Pathogenic and spoilage bacterial species capable of forming biofilms are a significant problem for the healthcare and food industries, as their biofilm-forming ability protects them from common cleaning processes and allows them to remain in the environment post-sanitation. In the food industry, persistent bacteria colonize the inside of mixing tanks, vats and tubing, compromising food safety and quality. Strategies to overcome bacterial persistence through inhibition of biofilm formation or removal of mature biofilms are therefore necessary. Current biofilm control strategies employed in the food industry (cleaning and disinfection, material selection and surface preconditioning, plasma treatment, ultrasonication, etc.), although effective to a certain point, fall short of biofilm control. Efforts have been explored, mainly with a view to their application in pharmaceutical and healthcare settings, which focus on targeting molecular determinants regulating biofilm formation. Their application to the food industry would greatly aid efforts to eradicate undesirable bacteria from food processing environments and, ultimately, from food products. These approaches, in contrast to bactericidal approaches, exert less selective pressure which in turn would reduce the likelihood of resistance development. A particularly interesting strategy targets quorum sensing systems, which regulate gene expression in response to fluctuations in cell-population density governing essential cellular processes including biofilm formation. This review article discusses the problems associated with bacterial biofilms in the food industry and summarizes the recent strategies explored to inhibit biofilm formation, with special focus on those targeting quorum sensing.
Collapse
Affiliation(s)
- Laura M. Coughlan
- Teagasc Food Research CentreCork, Ireland
- School of Microbiology, University College CorkCork, Ireland
| | - Paul D. Cotter
- Teagasc Food Research CentreCork, Ireland
- APC Microbiome InstituteCork, Ireland
| | - Colin Hill
- School of Microbiology, University College CorkCork, Ireland
- APC Microbiome InstituteCork, Ireland
| | | |
Collapse
|
60
|
Feng J, Lamour G, Xue R, Mirvakliki MN, Hatzikiriakos SG, Xu J, Li H, Wang S, Lu X. Chemical, physical and morphological properties of bacterial biofilms affect survival of encased Campylobacter jejuni F38011 under aerobic stress. Int J Food Microbiol 2016; 238:172-182. [PMID: 27648759 DOI: 10.1016/j.ijfoodmicro.2016.09.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2016] [Revised: 06/22/2016] [Accepted: 09/11/2016] [Indexed: 11/18/2022]
Abstract
Campylobacter jejuni is a microaerophilic pathogen and leading cause of human gastroenteritis. The presence of C. jejuni encased in biofilms found in meat and poultry processing facilities may be the major strategy for its survival and dissemination in aerobic environment. In this study, Staphylococcus aureus, Salmonella enterica, or Pseudomonas aeruginosa was mixed with C. jejuni F38011 as a culture to form dual-species biofilms. After 4days' exposure to aerobic stress, no viable C. jejuni cells could be detected from mono-species C. jejuni biofilm. In contrast, at least 4.7logCFU/cm2 of viable C. jejuni cells existed in some dual-species biofilms. To elucidate the mechanism of protection mode, chemical, physical and morphological features of biofilms were characterized. Dual-species biofilms contained a higher level of extracellular polymeric substances with a more diversified chemical composition, especially for polysaccharides and proteins, than mono-species C. jejuni biofilm. Structure of dual-species biofilms was more compact and their surface was >8 times smoother than mono-species C. jejuni biofilm, as indicated by atomic force microscopy. Under desiccation stress, water content of dual-species biofilms decreased slowly and remained at higher levels for a longer time than mono-species C. jejuni biofilm. The surface of all biofilms was hydrophilic, but total surface energy of dual-species biofilms (ranging from 52.5 to 56.2mJ/m2) was lower than that of mono-species C. jejuni biofilm, leading to more resistance to wetting by polar liquids. This knowledge can aid in developing intervention strategies to decrease the survival and dispersal of C. jejuni into foods or environment.
Collapse
Affiliation(s)
- Jinsong Feng
- Food, Nutrition, and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia V6T 1Z4, Canada
| | - Guillaume Lamour
- Department of Chemistry, The University of British Columbia, Vancouver, British Columbia V6T 1Z1, Canada
| | - Rui Xue
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Mehr Negar Mirvakliki
- Department of Chemical and Biological Engineering, The University of British Columbia, Vancouver, British Columbia V6T 1Z3, Canada
| | - Savvas G Hatzikiriakos
- Department of Chemical and Biological Engineering, The University of British Columbia, Vancouver, British Columbia V6T 1Z3, Canada
| | - Jie Xu
- Department of Mechanical and Industrial Engineering, University of Illinois at Chicago, Chicago, IL 60607, United States
| | - Hongbin Li
- Department of Chemistry, The University of British Columbia, Vancouver, British Columbia V6T 1Z1, Canada
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaonan Lu
- Food, Nutrition, and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia V6T 1Z4, Canada.
| |
Collapse
|
61
|
The Influence of Prior Modes of Growth, Temperature, Medium, and Substrate Surface on Biofilm Formation by Antibiotic-Resistant Campylobacter jejuni. Curr Microbiol 2016; 73:859-866. [PMID: 27623781 DOI: 10.1007/s00284-016-1134-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2016] [Accepted: 09/07/2016] [Indexed: 10/21/2022]
Abstract
Campylobacter jejuni is one of the most common causes of bacterial gastrointestinal food-borne infection worldwide. It has been suggested that biofilm formation may play a role in survival of these bacteria in the environment. In this study, the influence of prior modes of growth (planktonic or sessile), temperatures (37 and 42 °C), and nutrient conditions (nutrient broth and Mueller-Hinton broth) on biofilm formation by eight C. jejuni strains with different antibiotic resistance profiles was examined. The ability of these strains to form biofilm on different abiotic surfaces (stainless steel, glass, and polystyrene) as well as factors potentially associated with biofilm formation (bacterial surface hydrophobicity, auto-aggregation, and initial attachment) was also determined. The results showed that cells grown as sessile culture generally have a greater ability to form biofilm (P < 0.05) compared to their planktonic counterparts. Biofilm was also greater (P < 0.05) in lower nutrient media, while growth at different temperatures affects biofilm formation in a strain-dependent manner. The strains were able to attach and form biofilms on different abiotic surfaces, but none of them demonstrated strong, complex, or structured biofilm formation. There were no clear trends between the bacterial surface hydrophobicity, auto-aggregation, attachment, and biofilm formation by the strains. This finding suggests that environmental factors did affect biofilm formation by C. jejuni, and they are more likely to persist in the environment in the form of mixed-species rather than monospecies biofilms.
Collapse
|
62
|
Phillips CA. Bacterial biofilms in food processing environments: a review of recent developments in chemical and biological control. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13159] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Carol A. Phillips
- University of Northampton; Boughton Green Road Northampton NN2 7AL UK
| |
Collapse
|
63
|
Josephs-Spaulding J, Beeler E, Singh OV. Human microbiome versus food-borne pathogens: friend or foe. Appl Microbiol Biotechnol 2016; 100:4845-63. [PMID: 27102132 DOI: 10.1007/s00253-016-7523-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2016] [Revised: 03/30/2016] [Accepted: 04/03/2016] [Indexed: 12/16/2022]
Abstract
As food safety advances, there is a great need to maintain, distribute, and provide high-quality food to a much broader consumer base. There is also an ever-growing "arms race" between pathogens and humans as food manufacturers. The human microbiome is a collective organ of microbes that have found community niches while associating with their host and other microorganisms. Humans play an important role in modifying the environment of these organisms through their life choices, especially through individual diet. The composition of an individual's diet influences the digestive system-an ecosystem with the greatest number and largest diversity of organisms currently known. Organisms living on and within food have the potential to be either friends or foes to the consumer. Maintenance of this system can have multiple benefits, but lack of maintenance can lead to a host of chronic and preventable diseases. Overall, this dynamic system is influenced by intense competition from food-borne pathogens, lifestyle, overall diet, and presiding host-associated microbiota.
Collapse
Affiliation(s)
- Jonathan Josephs-Spaulding
- Division of Biological and Health Sciences, University of Pittsburgh, 300 Campus Drive, Bradford, PA, 16701, USA
| | - Erik Beeler
- Division of Biological and Health Sciences, University of Pittsburgh, 300 Campus Drive, Bradford, PA, 16701, USA
| | - Om V Singh
- Division of Biological and Health Sciences, University of Pittsburgh, 300 Campus Drive, Bradford, PA, 16701, USA.
| |
Collapse
|
64
|
Bezek K, Kurinčič M, Knauder E, Klančnik A, Raspor P, Bucar F, Smole Možina S. Attenuation of Adhesion, Biofilm Formation and Quorum Sensing of Campylobacter jejuni by Euodia ruticarpa. Phytother Res 2016; 30:1527-32. [PMID: 27230628 DOI: 10.1002/ptr.5658] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2016] [Revised: 05/01/2016] [Accepted: 05/05/2016] [Indexed: 01/21/2023]
Abstract
Thermophilic campylobacters are a major cause of bacterial food-borne diarrhoeal disease. Adherence and biofilm formation are key elements of Campylobacter jejuni persistence in unfavourable environmental conditions. The phytochemical analysis of Euodia ruticarpa fruit ethanol solution extract (EREE) indicated that the major compounds were evodiamine (1), rutaecarpine (2) and evocarpine (9). E. ruticarpa fruit ethanol solution extract, compounds 1 and 2 as well as a mixture of quinolinone alkaloids with 41.7% of 9 were tested for antibacterial, antibiofilm and antiquorum sensing activities against C. jejuni. Minimal inhibitory concentrations varied from 64 to 1024 µg/mL. A mutant strain that lacks the functional gene coding for the CmeB efflux pump protein was the most susceptible. Interestingly, in addition to the wild-type (NCTC 11168) and cmeB mutant, also a mutant that lacks autoinducer-2 production (luxS) was able to adhere (1 h) and to produce a biofilm (24, 48 and 72 h). The subinhibitory concentrations of all preparations at least partly inhibited C. jejuni adhesion and biofilm formation with the most visible effect of the quinolinone alkaloid fraction. Using a Vibrio harveyi luminescence assay, the inhibition of autoinducer-2 production was observed in the wild-type and cmeB mutant after 48 h with the most visible effect of EREE and its fraction Q. Copyright © 2016 John Wiley & Sons, Ltd.
Collapse
Affiliation(s)
- Katja Bezek
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, 1000, Slovenia.,Faculty of Health Sciences, University of Primorska, Polje 42 SI, Izola, 6310, Slovenia
| | - Marija Kurinčič
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, 1000, Slovenia
| | - Elvira Knauder
- Institute of Pharmaceutical Sciences, Department of Pharmacognosy, University of Graz, Graz, 8010, Austria
| | - Anja Klančnik
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, 1000, Slovenia
| | - Peter Raspor
- Faculty of Health Sciences, University of Primorska, Polje 42 SI, Izola, 6310, Slovenia
| | - Franz Bucar
- Institute of Pharmaceutical Sciences, Department of Pharmacognosy, University of Graz, Graz, 8010, Austria
| | - Sonja Smole Možina
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, 1000, Slovenia
| |
Collapse
|
65
|
Brown HL, Hanman K, Reuter M, Betts RP, van Vliet AHM. Campylobacter jejuni biofilms contain extracellular DNA and are sensitive to DNase I treatment. Front Microbiol 2015. [PMID: 26217328 PMCID: PMC4498105 DOI: 10.3389/fmicb.2015.00699] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Biofilms make an important contribution to survival and transmission of bacterial pathogens in the food chain. The human pathogen Campylobacter jejuni is known to form biofilms in vitro in food chain-relevant conditions, but the exact roles and composition of the extracellular matrix are still not clear. Extracellular DNA has been found in many bacterial biofilms and can be a major component of the extracellular matrix. Here we show that extracellular DNA is also an important component of the C. jejuni biofilm when attached to stainless steel surfaces, in aerobic conditions and on conditioned surfaces. Degradation of extracellular DNA by exogenous addition of DNase I led to rapid biofilm removal, without loss of C. jejuni viability. Following treatment of a surface with DNase I, C. jejuni was unable to re-establish a biofilm population within 48 h. Similar results were obtained by digesting extracellular DNA with restriction enzymes, suggesting the need for high molecular weight DNA. Addition of C. jejuni genomic DNA containing an antibiotic resistance marker resulted in transfer of the antibiotic resistance marker to susceptible cells in the biofilm, presumably by natural transformation. Taken together, this suggest that eDNA is not only an important component of C. jejuni biofilms and subsequent food chain survival of C. jejuni, but may also contribute to the spread of antimicrobial resistance in C. jejuni. The degradation of extracellular DNA with enzymes such as DNase I is a rapid method to remove C. jejuni biofilms, and is likely to potentiate the activity of antimicrobial treatments and thus synergistically aid disinfection treatments.
Collapse
Affiliation(s)
- Helen L Brown
- Gut Health and Food Safety Programme, Institute of Food Research Norwich, UK ; Cardiff School of Health Sciences, Cardiff Metropolitan University Cardiff, UK
| | - Kate Hanman
- Gut Health and Food Safety Programme, Institute of Food Research Norwich, UK
| | - Mark Reuter
- Gut Health and Food Safety Programme, Institute of Food Research Norwich, UK
| | | | | |
Collapse
|
66
|
Brown HL, Reuter M, Hanman K, Betts RP, van Vliet AHM. Prevention of biofilm formation and removal of existing biofilms by extracellular DNases of Campylobacter jejuni. PLoS One 2015; 10:e0121680. [PMID: 25803828 PMCID: PMC4372405 DOI: 10.1371/journal.pone.0121680] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2014] [Accepted: 02/02/2015] [Indexed: 12/31/2022] Open
Abstract
The fastidious nature of the foodborne bacterial pathogen Campylobacter jejuni contrasts with its ability to survive in the food chain. The formation of biofilms, or the integration into existing biofilms by C. jejuni, is thought to contribute to food chain survival. As extracellular DNA (eDNA) has previously been proposed to play a role in C. jejuni biofilms, we have investigated the role of extracellular DNases (eDNases) produced by C. jejuni in biofilm formation. A search of 2791 C. jejuni genomes highlighted that almost half of C. jejuni genomes contains at least one eDNase gene, but only a minority of isolates contains two or three of these eDNase genes, such as C. jejuni strain RM1221 which contains the cje0256, cje0566 and cje1441 eDNase genes. Strain RM1221 did not form biofilms, whereas the eDNase-negative strains NCTC 11168 and 81116 did. Incubation of pre-formed biofilms of NCTC 11168 with live C. jejuni RM1221 or with spent medium from a RM1221 culture resulted in removal of the biofilm. Inactivation of the cje1441 eDNase gene in strain RM1221 restored biofilm formation, and made the mutant unable to degrade biofilms of strain NCTC 11168. Finally, C. jejuni strain RM1221 was able to degrade genomic DNA from C. jejuni NCTC 11168, 81116 and RM1221, whereas strain NCTC 11168 and the RM1221 cje1441 mutant were unable to do so. This was mirrored by an absence of eDNA in overnight cultures of C. jejuni RM1221. This suggests that the activity of eDNases in C. jejuni affects biofilm formation and is not conducive to a biofilm lifestyle. These eDNases do however have a potential role in controlling biofilm formation by C. jejuni strains in food chain relevant environments.
Collapse
Affiliation(s)
- Helen L. Brown
- Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, NR4 7UA, United Kingdom
| | - Mark Reuter
- Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, NR4 7UA, United Kingdom
| | - Kate Hanman
- Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, NR4 7UA, United Kingdom
| | - Roy P. Betts
- Campden BRI, Station Road, Chipping Campden, Gloucestershire, GL55 6LD, United Kingdom
| | - Arnoud H. M. van Vliet
- Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, NR4 7UA, United Kingdom
- * E-mail:
| |
Collapse
|
67
|
Laganà P, Caruso G, Mazzù F, Caruso G, Parisi S, Santi Delia A. Brief Notes About Biofilms. SPRINGERBRIEFS IN MOLECULAR SCIENCE 2015. [DOI: 10.1007/978-3-319-20559-5_3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
68
|
Brown HL, Reuter M, Salt LJ, Cross KL, Betts RP, van Vliet AHM. Chicken juice enhances surface attachment and biofilm formation of Campylobacter jejuni. Appl Environ Microbiol 2014; 80:7053-60. [PMID: 25192991 PMCID: PMC4249011 DOI: 10.1128/aem.02614-14] [Citation(s) in RCA: 102] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2014] [Accepted: 09/01/2014] [Indexed: 11/20/2022] Open
Abstract
The bacterial pathogen Campylobacter jejuni is primarily transmitted via the consumption of contaminated foodstuffs, especially poultry meat. In food processing environments, C. jejuni is required to survive a multitude of stresses and requires the use of specific survival mechanisms, such as biofilms. An initial step in biofilm formation is bacterial attachment to a surface. Here, we investigated the effects of a chicken meat exudate (chicken juice) on C. jejuni surface attachment and biofilm formation. Supplementation of brucella broth with ≥5% chicken juice resulted in increased biofilm formation on glass, polystyrene, and stainless steel surfaces with four C. jejuni isolates and one C. coli isolate in both microaerobic and aerobic conditions. When incubated with chicken juice, C. jejuni was both able to grow and form biofilms in static cultures in aerobic conditions. Electron microscopy showed that C. jejuni cells were associated with chicken juice particulates attached to the abiotic surface rather than the surface itself. This suggests that chicken juice contributes to C. jejuni biofilm formation by covering and conditioning the abiotic surface and is a source of nutrients. Chicken juice was able to complement the reduction in biofilm formation of an aflagellated mutant of C. jejuni, indicating that chicken juice may support food chain transmission of isolates with lowered motility. We provide here a useful model for studying the interaction of C. jejuni biofilms in food chain-relevant conditions and also show a possible mechanism for C. jejuni cell attachment and biofilm initiation on abiotic surfaces within the food chain.
Collapse
Affiliation(s)
| | - Mark Reuter
- Institute of Food Research, Norwich, United Kingdom
| | | | | | - Roy P Betts
- Campden BRI, Chipping Campden, Gloucestershire, United Kingdom
| | | |
Collapse
|