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Zanditenas E, Ankri S. Unraveling the interplay between unicellular parasites and bacterial biofilms: Implications for disease persistence and antibiotic resistance. Virulence 2024; 15:2289775. [PMID: 38058008 PMCID: PMC10761080 DOI: 10.1080/21505594.2023.2289775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Accepted: 11/27/2023] [Indexed: 12/08/2023] Open
Abstract
Bacterial biofilms have attracted significant attention due to their involvement in persistent infections, food and water contamination, and infrastructure corrosion. This review delves into the intricate interactions between bacterial biofilms and unicellular parasites, shedding light on their impact on biofilm formation, structure, and function. Unicellular parasites, including protozoa, influence bacterial biofilms through grazing activities, leading to adaptive changes in bacterial communities. Moreover, parasites like Leishmania and Giardia can shape biofilm composition in a grazing independent manner, potentially influencing disease outcomes. Biofilms, acting as reservoirs, enable the survival of protozoan parasites against environmental stressors and antimicrobial agents. Furthermore, these biofilms may influence parasite virulence and stress responses, posing challenges in disease treatment. Interactions between unicellular parasites and fungal-containing biofilms is also discussed, hinting at complex microbial relationships in various ecosystems. Understanding these interactions offers insights into disease mechanisms and antibiotic resistance dissemination, paving the way for innovative therapeutic strategies and ecosystem-level implications.
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Affiliation(s)
- Eva Zanditenas
- Department of Molecular Microbiology, Ruth and Bruce Rappaport Faculty of Medicine, Technion, Haifa, Israel
| | - Serge Ankri
- Department of Molecular Microbiology, Ruth and Bruce Rappaport Faculty of Medicine, Technion, Haifa, Israel
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2
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Zhang J, Lu Z, Feng L, Qu D, Zhu J. Identification of microbial communities and multi-species biofilms contamination in seafood processing environments with different hygiene conditions. Food Microbiol 2024; 122:104553. [PMID: 38839233 DOI: 10.1016/j.fm.2024.104553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 04/15/2024] [Accepted: 04/19/2024] [Indexed: 06/07/2024]
Abstract
Biofilms formed by spoilage and pathogenic bacteria increase microbial persistence, causing an adverse influence on the quality of seafood. The mono-species biofilms are widely reported, however, the contamination of multi-species biofilms and their matrix in food environments are still not fully understood. Here, we assessed the contamination of multi-species biofilms in three seafood processing environments with different hygiene levels by detecting bacterial number and three biofilm matrix components (carbohydrates, extracellular DNA (eDNA), and proteins). Samples comprising seven food matrix surfaces and eight food processing equipment surfaces were collected from two seafood processing plants (XY and XC) and one seafood market (CC). The results showed that the bacterial counts ranged from 1.89 to 4.91 CFU/cm2 and 5.68 to 9.15 BCE/cm2 in these surfaces by cultivation and real-time PCR, respectively. Six biofilm hotspots were identified, including four in CC and two in XY. Among the three processing environments, the amplicon sequence variants (ASVs) of Proteobacteria, Bacteroidetes, and Actinobacteria decreased with improved processing hygiene, while Firmicutes showed a decrease in the four most abundant phyla. The most prevalent bacteria belonged to genera Psychrobacter, Acinetobacter, and Pseudomonas, demonstrating the significant differences and alteration in bacterial community composition during different environments. From the biofilm hotspots, 15 isolates with strong biofilm forming ability were identified, including 7 Pseudomonas, 7 Acinetobacter, and 1 Psychrobacter. The Pseudomonas isolates exhibited the highest production of EPS components and three strong motilities, whose characteristics were positively correlated. Thus, this study verified the presence of multi-species biofilms in seafood processing environments, offering preliminary insights into the diversity of microbial communities during processing. It highlights potential contamination sources and emphasizes the importance of understanding biofilms composition to control biofilms formation in seafood processing environments.
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Affiliation(s)
- Jun Zhang
- College of Food Science and Biotechnology, Food Safety Key Laboratory of Zhejiang Province, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China
| | - Zhong Lu
- College of Food Science and Biotechnology, Food Safety Key Laboratory of Zhejiang Province, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China
| | - Lifang Feng
- College of Food Science and Biotechnology, Food Safety Key Laboratory of Zhejiang Province, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China
| | - Daofeng Qu
- College of Food Science and Biotechnology, Food Safety Key Laboratory of Zhejiang Province, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China
| | - Junli Zhu
- College of Food Science and Biotechnology, Food Safety Key Laboratory of Zhejiang Province, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China.
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3
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Gaillac A, Gourin C, Dubreil L, Briandet R, Prévost H, Jaffrès E. Biofilm formation of the food spoiler Brochothrix thermosphacta on different industrial surface materials using a biofilm reactor. Food Microbiol 2024; 120:104457. [PMID: 38431311 DOI: 10.1016/j.fm.2023.104457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 12/15/2023] [Accepted: 12/22/2023] [Indexed: 03/05/2024]
Abstract
Brochothrix thermosphacta is considered as a major food spoiler bacteria. This study evaluates biofilm formation by B. thermosphacta CD337(2) - a strong biofilm producer strain - on three food industry materials (polycarbonate (PC), polystyrene (PS), and stainless steel (SS)). Biofilms were continuously grown under flow at 25 °C in BHI broth in a modified CDC biofilm reactor. Bacterial cells were enumerated by plate counting, and biofilm spatial organization was deciphered by combining confocal laser scanning microscopy and image analysis. The biofilms had the same growth kinetics on all three materials and reach 8log CFU/cm2 as maximal concentration. Highly structured biofilms were observed on PC and PS, but less structured ones on SS. This difference was confirmed by structural quantification analysis using the image analysis software tool BiofilmQ. Biofilm on SS show less roughness, density, thickness and volume. The biofilm 3D structure seemed to be related to the coupon topography and roughness. The materials used in this study do not affect biofilm growth. However, their roughness and topography affect the biofilm architecture, which could influence biofilm behaviour.
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Affiliation(s)
| | | | | | - Romain Briandet
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, Jouy-en-Josas, France
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4
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Sequino G, Cobo-Diaz JF, Valentino V, Tassou C, Volpe S, Torrieri E, Nychas GJ, Álvarez Ordóñez A, Ercolini D, De Filippis F. Microbiome mapping in beef processing reveals safety-relevant variations in microbial diversity and genomic features. Food Res Int 2024; 186:114318. [PMID: 38729711 DOI: 10.1016/j.foodres.2024.114318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 04/05/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
The microbiome of surfaces along the beef processing chain represents a critical nexus where microbial ecosystems play a pivotal role in meat quality and safety of end products. This study offers a comprehensive analysis of the microbiome along beef processing using whole metagenomics with a particular focus on antimicrobial resistance and virulence-associated genes distribution. Our findings highlighted that microbial communities change dynamically in the different steps along beef processing chain, influenced by the specific conditions of each micro-environment. Brochothrix thermosphacta, Carnobacterium maltaromaticum, Pseudomonas fragi, Psychrobacter cryohalolentis and Psychrobacter immobilis were identified as the key species that characterize beef processing environments. Carcass samples and slaughterhouse surfaces exhibited a high abundance of antibiotic resistance genes (ARGs), mainly belonging to aminoglycosides, β-lactams, amphenicols, sulfonamides and tetracyclines antibiotic classes, also localized on mobile elements, suggesting the possibility to be transmitted to human pathogens. We also evaluated how the initial microbial contamination of raw beef changes in response to storage conditions, showing different species prevailing according to the type of packaging employed. We identified several genes leading to the production of spoilage-associated compounds, and highlighted the different genomic potential selected by the storage conditions. Our results suggested that surfaces in beef processing environments represent a hotspot for beef contamination and evidenced that mapping the resident microbiome in these environments may help in reducing meat microbial contamination, increasing shelf-life, and finally contributing to food waste restraint.
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Affiliation(s)
- Giuseppina Sequino
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy
| | - José F Cobo-Diaz
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Vincenzo Valentino
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy
| | - Chrysoula Tassou
- Hellenic Agricultural Organization - DIMITRA, Institute of Technology of Agricultural Products, Sofokli Venizelou 1, 14123 Lycovrissi, Attica, Greece
| | - Stefania Volpe
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy
| | - Elena Torrieri
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy
| | | | - Avelino Álvarez Ordóñez
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Danilo Ercolini
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy; Task Force on Microbiome Studies, University of Naples Federico II, Italy
| | - Francesca De Filippis
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy; Task Force on Microbiome Studies, University of Naples Federico II, Italy.
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5
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Snyder AB, Martin N, Wiedmann M. Microbial food spoilage: impact, causative agents and control strategies. Nat Rev Microbiol 2024:10.1038/s41579-024-01037-x. [PMID: 38570695 DOI: 10.1038/s41579-024-01037-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/04/2024] [Indexed: 04/05/2024]
Abstract
Microbial food spoilage is a major contributor to food waste and, hence, to the negative environmental sustainability impacts of food production and processing. Globally, it is estimated that 15-20% of food is wasted, with waste, by definition, occurring after primary production and harvesting (for example, in households and food service establishments). Although the causative agents of food spoilage are diverse, many microorganisms are major contributors across different types of foods. For example, the genus Pseudomonas causes spoilage in various raw and ready-to-eat foods. Aerobic sporeformers (for example, members of the genera Bacillus, Paenibacillus and Alicyclobacillus) cause spoilage across various foods and beverages, whereas anaerobic sporeformers (for example, Clostridiales) cause spoilage in a range of products that present low-oxygen environments. Fungi are also important spoilage microorganisms, including in products that are not susceptible to bacterial spoilage due to their low water activity or low pH. Strategies that can reduce spoilage include improved control of spoilage microorganisms in raw material and environmental sources as well as application of microbicidal or microbiostatic strategies (for example, to products and packaging). Emerging tools (for example, systems models and improved genomic tools) represent an opportunity for rational design of systems, processes and products that minimize microbial food spoilage.
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Affiliation(s)
| | - Nicole Martin
- Department of Food Science, Cornell University, Ithaca, NY, USA
| | - Martin Wiedmann
- Department of Food Science, Cornell University, Ithaca, NY, USA.
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Dishan A, Barel M, Hizlisoy S, Arslan RS, Hizlisoy H, Gundog DA, Al S, Gonulalan Z. The ARIMA model approach for the biofilm-forming capacity prediction of Listeria monocytogenes recovered from carcasses. BMC Vet Res 2024; 20:123. [PMID: 38532403 DOI: 10.1186/s12917-024-03950-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Accepted: 02/22/2024] [Indexed: 03/28/2024] Open
Abstract
The present study aimed to predict the biofilm-formation ability of L. monocytogenes isolates obtained from cattle carcasses via the ARIMA model at different temperature parameters. The identification of L. monocytogenes obtained from carcass samples collected from slaughterhouses was determined by PCR. The biofilm-forming abilities of isolates were phenotypically determined by calculating the OD value and categorizing the ability via the microplate test. The presence of some virulence genes related to biofilm was revealed by QPCR to support the biofilm profile genotypically. Biofilm-formation of the isolates was evaluated at different temperature parameters (37 °C, 22 °C, 4 °C and - 20 °C). Estimated OD values were obtained with the ARIMA model by dividing them into eight different estimation groups. The prediction performance was determined by performance measurement metrics (ME, MAE, MSE, RMSE, MPE and MAPE). One week of incubation showed all isolates strongly formed biofilm at all controlled temperatures except - 20 °C. In terms of the metrics examined, the 3 days to 7 days forecast group has a reasonable prediction accuracy based on OD values occurring at 37 °C, 22 °C, and 4 °C. It was concluded that measurements at 22 °C had lower prediction accuracy compared to predictions from other temperatures. Overall, the best OD prediction accuracy belonged to the data obtained from biofilm formation at -20 °C. For all temperatures studied, especially after the 3 days to 7 days forecast group, there was a significant decrease in the error metrics and the forecast accuracy increased. When evaluating the best prediction group, the lowest RMSE at 37 °C (0.055), 22 °C (0.027) and 4 °C (0.024) belonged to the 15 days to 21 days group. For the OD predictions obtained at -20 °C, the 15 days to 21 days prediction group had also good performance (0.011) and the lowest RMSE belongs to the 7 days to 15 days group (0.007). In conclusion, this study will guide in using indicator parameters to evaluate biofilm forming ability to predict optimum temperature-time. The ARIMA models integrated with this study can be useful tools for industrial application and risk assessment studies using different parameters such as pH, NaCl concentration, and especially temperature applied during food processing and storage on the biofilm-formation ability of L. monocytogenes.
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Affiliation(s)
- Adalet Dishan
- Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Yozgat Bozok University, Yozgat, Turkey.
| | - Mukaddes Barel
- Faculty of Veterinary Medicine, Department of Veterinary Public Health, Erciyes University, Kayseri, Turkey
| | - Serhat Hizlisoy
- Faculty of Engineering and Architecture, Department of Computer Engineering, Kayseri University, Kayseri, Turkey
| | - Recep Sinan Arslan
- Faculty of Engineering and Architecture, Department of Computer Engineering, Kayseri University, Kayseri, Turkey
| | - Harun Hizlisoy
- Faculty of Veterinary Medicine, Department of Veterinary Public Health, Erciyes University, Kayseri, Turkey
| | - Dursun Alp Gundog
- Faculty of Veterinary Medicine, Department of Veterinary Public Health, Erciyes University, Kayseri, Turkey
| | - Serhat Al
- Faculty of Veterinary Medicine, Department of Veterinary Public Health, Erciyes University, Kayseri, Turkey
| | - Zafer Gonulalan
- Faculty of Veterinary Medicine, Department of Veterinary Public Health, Erciyes University, Kayseri, Turkey
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7
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Tadielo LE, Dos Santos EAR, Possebon FS, Schmiedt JA, Juliano LCB, Cerqueira-Cézar CK, de Oliveira JP, Sampaio ANDCE, Melo PRL, Caron EFF, Pinto JPDAN, Bersot LDS, Pereira JG. Characterization of microbial ecology, Listeria monocytogenes, and Salmonella sp. on equipment and utensil surfaces in Brazilian poultry, pork, and dairy industries. Food Res Int 2023; 173:113422. [PMID: 37803760 DOI: 10.1016/j.foodres.2023.113422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 08/09/2023] [Accepted: 08/29/2023] [Indexed: 10/08/2023]
Abstract
This study aimed to evaluate the level of counting by indicator microorganisms, identify the microbial ecology, detect Listeria monocytogenes and Salmonella sp., and determine the presence of virulence genes and biofilm formation. A total of 480 samples were collected from the surfaces of the equipment and utensils using sterile swabs for the detection of L. monocytogenes and Salmonella sp. and counting mesophilic aerobes, Enterobacteriaceae, Escherichia coli, and Pseudomonas sp. The microbial ecology was evaluated by sequencing the 16S rRNA gene. Genes for virulence and biofilm formation were analyzed and adhesion capacity was evaluated for L. monocytogenes and Salmonella sp. The mesophilic aerobe count was the highest in the dairy processing facility, followed by the pork and poultry slaughterhouses. L. monocytogenes was detected in all facilities, with the highest detection in the pork slaughterhouse, followed by the poultry and dairy facilities. Salmonella sp. was only detected in the dairy. Isolates of L. monocytogenes and Salmonella sp. showed poor adhesion to polystyrene surfaces, virulence genes, and biofilm formation. The frequent contaminants in the slaughterhouses were Pseudomonas, Acinetobacter, and Aeromonas in poultry, Acinetobacter, Pseudomonas, and Brevundimonas in pork, and Pseudomonas, Kocuria, and Staphylococcus in dairy. Our results provide useful information to understand the microbiological risks associated with contamination.
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Affiliation(s)
- Leonardo Ereno Tadielo
- São Paulo State University (UNESP), Botucatu Campus, School of Veterinary Medicine and Animal Science, Distrito de Rubião Jr, SN, 18618-681 Botucatu, São Paulo, Brazil
| | - Emanoelli Aparecida Rodrigues Dos Santos
- São Paulo State University (UNESP), Botucatu Campus, School of Veterinary Medicine and Animal Science, Distrito de Rubião Jr, SN, 18618-681 Botucatu, São Paulo, Brazil
| | - Fábio Sossai Possebon
- São Paulo State University (UNESP), Botucatu Campus, School of Veterinary Medicine and Animal Science, Distrito de Rubião Jr, SN, 18618-681 Botucatu, São Paulo, Brazil
| | - Jhennifer Arruda Schmiedt
- Federal University of Paraná (UFPR), Palotina Campus, Department of Veterinary Sciences, Rua Pioneiro, 2153, Jardim Dallas, 85950-000 Palotina, PR, Brazil
| | - Lara Cristina Bastos Juliano
- São Paulo State University (UNESP), Botucatu Campus, School of Veterinary Medicine and Animal Science, Distrito de Rubião Jr, SN, 18618-681 Botucatu, São Paulo, Brazil
| | - Camila Koutsodontis Cerqueira-Cézar
- São Paulo State University (UNESP), Botucatu Campus, School of Veterinary Medicine and Animal Science, Distrito de Rubião Jr, SN, 18618-681 Botucatu, São Paulo, Brazil
| | - Janaina Prieto de Oliveira
- São Paulo State University (UNESP), Botucatu Campus, School of Veterinary Medicine and Animal Science, Distrito de Rubião Jr, SN, 18618-681 Botucatu, São Paulo, Brazil
| | - Aryele Nunes da Cruz Encide Sampaio
- São Paulo State University (UNESP), Botucatu Campus, School of Veterinary Medicine and Animal Science, Distrito de Rubião Jr, SN, 18618-681 Botucatu, São Paulo, Brazil
| | - Patrícia Regina Lopes Melo
- São Paulo State University (UNESP), Botucatu Campus, School of Veterinary Medicine and Animal Science, Distrito de Rubião Jr, SN, 18618-681 Botucatu, São Paulo, Brazil
| | - Evelyn Fernanda Flores Caron
- São Paulo State University (UNESP), Botucatu Campus, School of Veterinary Medicine and Animal Science, Distrito de Rubião Jr, SN, 18618-681 Botucatu, São Paulo, Brazil
| | - José Paes de Almeida Nogueira Pinto
- São Paulo State University (UNESP), Botucatu Campus, School of Veterinary Medicine and Animal Science, Distrito de Rubião Jr, SN, 18618-681 Botucatu, São Paulo, Brazil
| | - Luciano Dos Santos Bersot
- Federal University of Paraná (UFPR), Palotina Campus, Department of Veterinary Sciences, Rua Pioneiro, 2153, Jardim Dallas, 85950-000 Palotina, PR, Brazil.
| | - Juliano Gonçalves Pereira
- São Paulo State University (UNESP), Botucatu Campus, School of Veterinary Medicine and Animal Science, Distrito de Rubião Jr, SN, 18618-681 Botucatu, São Paulo, Brazil.
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8
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Xiao L, An Q, Xu R, Li C, Zhang C, Ma K, Ji F, Azarpazhooh E, Ajami M, Rui X, Li W. Roles of luxS in regulation of probiotic characteristics and inhibition of pathogens in Lacticaseibacillus paracasei S-NB. Microb Pathog 2023; 184:106379. [PMID: 37802157 DOI: 10.1016/j.micpath.2023.106379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 09/30/2023] [Accepted: 10/04/2023] [Indexed: 10/08/2023]
Abstract
Lactic acid bacteria (LAB) have excellent tolerance to the gastrointestinal environment and high adhesion ability to intestinal epithelial cells, which could be closely related to the LuxS/AI-2 Quorum sensing (QS) system. Here, the crucial enzymes involved in the synthesis of AI-2 was analyzed in Lacticaseibacillus paracasei S-NB, and the luxS deletion mutant was constructed by homologous recombination based on the Cre-lox system. Afterwards, the effect of luxS gene on the probiotic activities in L. paracasei S-NB was investigated. Notably, the tolerance of simulated gastrointestinal digestion, AI-2 production, ability of auto-aggregation and biofilm formation significantly decreased (p < 0.05 for all) in the S-NB△luxS mutant. Compared to the wild-type S-NB, the degree of reduction in the relative transcriptional level of the biofilm -related genes in Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923 was diminished when co-cultured with S-NB△luxS. Furthermore, the inhibitory effect of S-NB△luxS on the adhesion (competition, exclusion and displacement) of E. coli ATCC 25922 and S. aureus ATCC 25923 to Caco-2 cells markedly decreased. Therefore, comprehensive analysis of the role by luxS provides an insight into the LuxS/AI-2 QS system of L. paracasei S-NB in the regulation of strain characteristics and inhibition of pathogens.
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Affiliation(s)
- Luyao Xiao
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China
| | - Qi An
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China
| | - Ruiqi Xu
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China
| | - Chen Li
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China
| | - Changliang Zhang
- Jiangsu New-Bio Biotechnology Co., Ltd., Jiangyin, Jiangsu, 214400, PR China; Jiangsu Biodep Biotechnology Co., Ltd., Jiangyin, Jiangsu, 214400, PR China
| | - Kai Ma
- Jiangsu New-Bio Biotechnology Co., Ltd., Jiangyin, Jiangsu, 214400, PR China; Jiangsu Biodep Biotechnology Co., Ltd., Jiangyin, Jiangsu, 214400, PR China
| | - Feng Ji
- Jiangsu New-Bio Biotechnology Co., Ltd., Jiangyin, Jiangsu, 214400, PR China; Jiangsu Biodep Biotechnology Co., Ltd., Jiangyin, Jiangsu, 214400, PR China
| | - Elham Azarpazhooh
- Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Iran
| | - Marjan Ajami
- National Nutrition and Food Technology Research Institute, School of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Science, Tehran, Iran
| | - Xin Rui
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China
| | - Wei Li
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China.
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9
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Kuznetsova MV, Pospelova JS, Maslennikova IL, Starčič Erjavec M. Dual-Species Biofilms: Biomass, Viable Cell Ratio/Cross-Species Interactions, Conjugative Transfer. Int J Mol Sci 2023; 24:14497. [PMID: 37833945 PMCID: PMC10572544 DOI: 10.3390/ijms241914497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 09/19/2023] [Accepted: 09/19/2023] [Indexed: 10/15/2023] Open
Abstract
Biofilms as a form of adaptation are beneficial for bacterial survival and may be hot spots for horizontal gene transfer, including conjugation. The aim of this research was to characterize the biofilm biomass, viable cell ratios and conjugative transfer of the pOX38 plasmid, an F-plasmid derivative, from the Escherichia coli N4i pOX38 strain (donor) into a uropathogenic E. coli DL82 strain (recipient) within dual-species biofilms with one of the following opportunistic pathogenic bacteria: Klebsiella pneumoniae, Enterococcus faecalis or Pseudomonas aeruginosa. Dual-species biofilms of E. coli with K. pneumoniae or P. aeruginosa but not E. faecalis were more massive and possessed more exopolysaccharide matrix compared to single-species biofilms of donor and recipient cells. Correlation between biofilm biomass and exopolysaccharide matrix was rs = 0.888 in dual-species biofilms. In dual-species biofilm with E. faecalis the proportion of E. coli was the highest, while in the biofilm with P. aeruginosa and K. pneumoniae, the E. coli was less abundant. The conjugative frequencies of plasmid transfer in dual-species biofilms of E. coli with E. faecalis and P. aeruginosa were reduced. A decrease in conjugative frequency was also observed when cell-free supernatants (CFSs) of E. faecalis and P. aeruginosa were added to the E. coli conjugation mixture. Further, the activity of the autoinducer AI-2 in the CFSs of the E. coli conjugation mixture was reduced when bacteria or CFSs of E. faecalis and P. aeruginosa were added to the E. coli conjugation mixture. Hence, the intercellular and interspecies interactions in dual-species biofilms depend on the partners involved.
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Affiliation(s)
- Marina V Kuznetsova
- Institute of Ecology and Genetics of Microorganisms Ural Branch Russian Academy of Sciences, 614081 Perm, Russia
| | | | - Irina L Maslennikova
- Institute of Ecology and Genetics of Microorganisms Ural Branch Russian Academy of Sciences, 614081 Perm, Russia
| | - Marjanca Starčič Erjavec
- Department of Microbiology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia
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10
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Vincent AT, Bergeron RP, Piché LC, Prado D, Saucier L. Genomic Characterization of a Tetracycline-Resistant Strain of Brochothrix thermosphacta Highlights Plasmids Partially Shared between Various Strains. Genes (Basel) 2023; 14:1731. [PMID: 37761871 PMCID: PMC10531132 DOI: 10.3390/genes14091731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/29/2023] Open
Abstract
The Gram-positive bacterium Brochothrix thermosphacta is a spoilage agent commonly found on meat products. While the tet(L) gene, which confers resistance to tetracycline, has been identified in certain strains of B. thermosphacta, only a limited number of studies have investigated this gene and its potential presence on mobile DNA elements. This study aims to analyze the tetracycline-resistant strain B. thermosphacta BT469 at the genomic level to gain insight into the molecular determinants responsible for this resistance. Three plasmids have been identified in the strain: pBT469-1, which contains a tetR gene; pBT469-2, which harbours the tet(L) gene responsible for tetracycline resistance; and pBT469-3, which carries genes encoding for a thioredoxin and a phospholipase A2. Homology searches among sequences in public databases have revealed that the plasmid pBT469-2 is currently unique to the BT469 strain. However, the pBT469-1 plasmid is also found in three other strains of B. thermosphacta. Notably, sequences similar to pBT469-1 and pBT469-2 were also found in other bacterial genera, suggesting that these plasmids may be part of a diverse family present in several bacterial genera. Interestingly, sequences of various strains of B. thermosphacta show a high level of similarity with pBT469-3, suggesting that variants of this plasmid could be frequently found in this bacterium.
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Affiliation(s)
- Antony T. Vincent
- Département des Sciences Animales, Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Quebec City, QC G1V 0A6, Canada
- Institut de Biologie Intégrative et des Systèmes, Université Laval, Quebec City, QC G1V 0A6, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels, Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Romain P. Bergeron
- Département des Sciences Animales, Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Quebec City, QC G1V 0A6, Canada
- Institut de Biologie Intégrative et des Systèmes, Université Laval, Quebec City, QC G1V 0A6, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels, Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Quebec City, QC G1V 0A6, Canada
- Site de Bourg-end-Bresse, IUT Lyon 1 Site de Bourg-en-Bresse, 01000 Bourg-en-Bresse, France
| | - Laurie C. Piché
- Département des Sciences Animales, Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Quebec City, QC G1V 0A6, Canada
- Institut de Biologie Intégrative et des Systèmes, Université Laval, Quebec City, QC G1V 0A6, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels, Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - David Prado
- Département des Sciences Animales, Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Quebec City, QC G1V 0A6, Canada
- Institut de Biologie Intégrative et des Systèmes, Université Laval, Quebec City, QC G1V 0A6, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels, Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Linda Saucier
- Département des Sciences Animales, Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Quebec City, QC G1V 0A6, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels, Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Quebec City, QC G1V 0A6, Canada
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11
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Xu ZS, Ju T, Yang X, Gänzle M. A Meta-Analysis of Bacterial Communities in Food Processing Facilities: Driving Forces for Assembly of Core and Accessory Microbiomes across Different Food Commodities. Microorganisms 2023; 11:1575. [PMID: 37375077 DOI: 10.3390/microorganisms11061575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 05/31/2023] [Accepted: 06/04/2023] [Indexed: 06/29/2023] Open
Abstract
Microbial spoilage is a major cause of food waste. Microbial spoilage is dependent on the contamination of food from the raw materials or from microbial communities residing in food processing facilities, often as bacterial biofilms. However, limited research has been conducted on the persistence of non-pathogenic spoilage communities in food processing facilities, or whether the bacterial communities differ among food commodities and vary with nutrient availability. To address these gaps, this review re-analyzed data from 39 studies from various food facilities processing cheese (n = 8), fresh meat (n = 16), seafood (n = 7), fresh produce (n = 5) and ready-to-eat products (RTE; n = 3). A core surface-associated microbiome was identified across all food commodities, including Pseudomonas, Acinetobacter, Staphylococcus, Psychrobacter, Stenotrophomonas, Serratia and Microbacterium. Commodity-specific communities were additionally present in all food commodities except RTE foods. The nutrient level on food environment surfaces overall tended to impact the composition of the bacterial community, especially when comparing high-nutrient food contact surfaces to floors with an unknown nutrient level. In addition, the compositions of bacterial communities in biofilms residing in high-nutrient surfaces were significantly different from those of low-nutrient surfaces. Collectively, these findings contribute to a better understanding of the microbial ecology of food processing environments, the development of targeted antimicrobial interventions and ultimately the reduction of food waste and food insecurity and the promotion of food sustainability.
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Affiliation(s)
- Zhaohui S Xu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Tingting Ju
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Xianqin Yang
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - Michael Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
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12
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Extracellular matrix affects mature biofilm and stress resistance of psychrotrophic spoilage Pseudomonas at cold temperature. Food Microbiol 2023; 112:104214. [PMID: 36906314 DOI: 10.1016/j.fm.2023.104214] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 01/04/2023] [Accepted: 01/05/2023] [Indexed: 01/08/2023]
Abstract
Psychrotrophic Pseudomonas as the dominant spoilage bacteria, have biofilm forming ability, increasing persistence and contamination in the chilled food. Biofilm formation of spoilage Pseudomonas at cold temperature was documented, however, role of extracellular matrix in mature biofilm and stress resistance of psychrotrophic Pseudomonas are much less abundant. The aim of this study was to investigate the biofilm forming characteristics of three spoilers P. fluorescens PF07, P. lundensis PL28, and P. psychrophile PP26 at 25 °C, 15 °C and 4 °C, and to explore their stress resistance to chemical and thermal treatments of mature biofilms. The results showed that biofilm biomass of three Pseudomonas at 4 °C was significantly higher than that at 15 °C and 25 °C. The secretion of extracellular polymeric substances (EPS) greatly increased in those Pseudomonas under low temperature, of which extracellular protein constituted about 71.03%-77.44%. Compared to 25 °C, the mature biofilms were observed to more aggregation and thicker spatial structure at 4 °C ranging from 42.7 to 54.6 μm, in contrast to 25.0-29.8 μm at 25 °C, especially strain PF07. These Pseudomonas biofilms switched into moderate hydrophobicity, and their swarming and swimming were significantly inhibited at low temperature. Furthermore, the resistance to NaClO and heating at 65 °C apparently enhanced for mature biofilm formed at 4 °C, indicating the difference in EPS matrix production influenced the stress resistance of biofilm. In addition, three strains contained alg and psl operons for exopolysaccharide biosynthesis, and biofilm related genes of algK, pslA, rpoS, and luxR were significantly up-regulated, while flgA gene was down-regulated at 4 °C compared to 25 °C, consistent with the above phenotype changes. Thus, the dramatic increase of mature biofilm and their stress resistance in psychrotrophic Pseudomonas were associated with large secretion and protection of extracellular matrix under low temperature, which provide a theoretical basis for subsequent biofilm control during cold chain.
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13
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Thomassen GMB, Reiche T, Hjørungnes M, Mehli L. High Disinfectant Tolerance in Pseudomonas spp. Biofilm Aids the Survival of Listeria monocytogenes. Microorganisms 2023; 11:1414. [PMID: 37374916 DOI: 10.3390/microorganisms11061414] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 05/24/2023] [Accepted: 05/25/2023] [Indexed: 06/29/2023] Open
Abstract
Pseudomonas spp. are the most commonly found bacteria in food-processing environments due to properties such as a high growth rate at low temperatures, a high tolerance of antimicrobial agents, and biofilm formation. In this study, a set of Pseudomonas isolates originating from cleaned and disinfected surfaces in a salmon processing facility were screened for biofilm formation at 12 °C. A high variation in biofilm formation between the isolates was observed. Selected isolates, in both planktonic and biofilm states, were tested for resistance/tolerance to a commonly used disinfectant (peracetic acid-based) and antibiotic florfenicol. Most isolates showed a much higher tolerance in the biofilm state than in the planktonic state. In a multi-species biofilm experiment with five Pseudomonas strains with and without a Listeria monocytogenes strain, the Pseudomonas biofilm appeared to aid the survival of L. monocytogenes cells after disinfection, underscoring the importance of controlling the bacterial load in food-processing environments.
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Affiliation(s)
- Gunn Merethe Bjørge Thomassen
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway
| | - Thorben Reiche
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway
| | - Martinus Hjørungnes
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway
| | - Lisbeth Mehli
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway
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14
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Lin L, Zhang P, Chen X, Hu W, Abdel-Samie MA, Li C, Cui H. Inhibition of Staphylococcus aureus biofilms by poly-L-aspartic acid nanoparticles loaded with Litsea cubeba essential oil. Int J Biol Macromol 2023; 242:124904. [PMID: 37210052 DOI: 10.1016/j.ijbiomac.2023.124904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 05/04/2023] [Accepted: 05/13/2023] [Indexed: 05/22/2023]
Abstract
Staphylococcus aureus (S. aureus) biofilms contamination on various food-contacting surfaces is considered a significant threat in the field of food. Poly-L-aspartic acid (PASP) was proven to damage biofilm by affecting bacterial adhesion, metabolic activity, and extracellular polymeric substances in this study. Especially for eDNA, its generation was reduced by 49.4 %. After treatment with 5 mg/mL of PASP, the number of S. aureus in the biofilm at different growth stages decreased by 1.20-1.68 log CFU/mL. The nanoparticles prepared by PASP and hydroxypropyl trimethyl ammonium chloride chitosan were used to embed LC-EO (EO@PASP/HACCNPs). The results indicated that the particle size of the optimized nanoparticles was 209.84 nm with an encapsulation rate of 70.28 %. Compared to LC-EO alone, EO@PASP/HACCNPs had more significant permeation and dispersion effects on biofilms and possessed long-lasting anti-biofilm activity. For the biofilm grown for 72 h, the population of S. aureus in the EO@PASP/HACCNPs-treated biofilm was additionally reduced by 0.63 log CFU/mL compared with the LC-EO-treated group. EO@PASP/HACCNPs were also applied to different food-contacting materials. The lowest inhibition rate of EO@PASP/HACCNPs on S. aureus biofilm still reached 97.35 %. The sensory properties of the chicken breast were not affected by EO@PASP/HACCNPs.
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Affiliation(s)
- Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Pin Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaochen Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wei Hu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Mohamed A Abdel-Samie
- Department of Food and Dairy Sciences and technology, Faculty of Environmental Agricultural Sciences, Arish University, El-Arish 45511, Egypt
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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15
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Vunduk J, Klaus A, Lazić V, Kozarski M, Radić D, Šovljanski O, Pezo L. Artificial Neural Network Prediction of Antiadhesion and Antibiofilm-Forming Effects of Antimicrobial Active Mushroom Extracts on Food-Borne Pathogens. Antibiotics (Basel) 2023; 12:antibiotics12030627. [PMID: 36978494 PMCID: PMC10045919 DOI: 10.3390/antibiotics12030627] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/18/2023] [Accepted: 03/22/2023] [Indexed: 03/30/2023] Open
Abstract
The problem of microbial biofilms has come to the fore alongside food, pharmaceutical, and healthcare industrialization. The development of new antibiofilm products has become urgent, but it includes bioprospecting and is time and money-consuming. Contemporary efforts are directed at the pursuit of effective compounds of natural origin, also known as "green" agents. Mushrooms appear to be a possible new source of antibiofilm compounds, as has been demonstrated recently. The existing modeling methods are directed toward predicting bacterial biofilm formation, not in the presence of antibiofilm materials. Moreover, the modeling is almost exclusively targeted at biofilms in healthcare, while modeling related to the food industry remains under-researched. The present study applied an Artificial Neural Network (ANN) model to analyze the anti-adhesion and anti-biofilm-forming effects of 40 extracts from 20 mushroom species against two very important food-borne bacterial species for food and food-related industries-Listeria monocytogenes and Salmonella enteritidis. The models developed in this study exhibited high prediction quality, as indicated by high r2 values during the training cycle. The best fit between the modeled and measured values was observed for the inhibition of adhesion. This study provides a valuable contribution to the field, supporting industrial settings during the initial stage of biofilm formation, when these communities are the most vulnerable, and promoting innovative and improved safety management.
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Affiliation(s)
- Jovana Vunduk
- Institute of General and Physical Chemistry, Studenski trg 10-12, 11 158 Belgrade, Serbia
| | - Anita Klaus
- Institute for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11 080 Belgrade, Serbia
| | - Vesna Lazić
- Institute for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11 080 Belgrade, Serbia
| | - Maja Kozarski
- Institute for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11 080 Belgrade, Serbia
| | - Danka Radić
- Institute of General and Physical Chemistry, Studenski trg 10-12, 11 158 Belgrade, Serbia
| | - Olja Šovljanski
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry, Studenski trg 10-12, 11 158 Belgrade, Serbia
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16
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Antimicrobial and Antibiofilm Potential of Thymus vulgaris and Cymbopogon flexuosus Essential Oils against Pure and Mixed Cultures of Foodborne Bacteria. Antibiotics (Basel) 2023; 12:antibiotics12030565. [PMID: 36978432 PMCID: PMC10044171 DOI: 10.3390/antibiotics12030565] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 03/07/2023] [Accepted: 03/10/2023] [Indexed: 03/18/2023] Open
Abstract
The spread of pathogenic and food spoilage microorganisms through the food chain still faces major mitigation challenges, despite modern advances. Although multiple cleaning and disinfection procedures are available for microbial load reduction in food-related settings, microbes can still remain on surfaces, equipment, or machinery, especially if they have the ability to form biofilms. The present study assessed the biofilm-forming properties of pure and mixed cultures of foodborne and spoilage bacteria (Listeria monocytogenes, Enterococcus faecalis, Aeromonas hydrophila, Brochothrix thermosphacta), using polystyrene and stainless steel contact surfaces. Subsequently, the antimicrobial and antibiofilm properties of Thymus vulgaris and Cymbopogon flexuosus essential oils—EOs—were evaluated against these bacteria. Moreover, in silico prediction of the absorption and toxicity values of the EOs’ major constituents was also performed, perceiving the putative application in food-related settings. Overall, biofilm formation was observed for all microbes under study, at different temperatures and both contact surfaces. In polystyrene, at 25 °C, when comparing pure with mixed cultures, the combination Listeria–Aeromonas achieved the highest biofilm biomass. Moreover, at 4 °C, increased biofilm formation was detected in stainless steel. Regarding thyme, this EO showed promising antimicrobial features (especially against A. hydrophila, with a MIC of 0.60 µg/µL) and antibiofilm abilities (MBEC of 110.79 µg/µL against L. monocytogenes, a major concern in food settings). As for lemongrass EO, the highest antimicrobial activity, with a MIC of 0.49 µg/µL, was also observed against L. monocytogenes. Overall, despite promising results, the in situ effectiveness of these essential oils, alone or in combination with other antimicrobial compounds, should be further explored.
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17
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Microbial Dynamics in Mixed-Culture Biofilms of Salmonella Typhimurium and Escherichia coli O157:H7 and Bacteria Surviving Sanitation of Conveyor Belts of Meat Processing Plants. Microorganisms 2023; 11:microorganisms11020421. [PMID: 36838386 PMCID: PMC9960345 DOI: 10.3390/microorganisms11020421] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/27/2023] [Accepted: 01/31/2023] [Indexed: 02/10/2023] Open
Abstract
Biofilm formation can lead to the persistence of Salmonella Typhimurium (ST) and E. coli O157:H7 (O157). This study investigated the impact of meat processing surface bacteria (MPB) on biofilm formation by O157 (non-biofilm former; NF) and ST (strong biofilm former; BF). MPB were recovered from the contacting surfaces (CS), non-contacting surfaces (NCS), and roller surfaces (RS) of a beef plant conveyor belt after sanitation. O157 and ST were co-inoculated with MPB (CO), or after a delay of 48 h (IS), into biofilm reactors containing stainless steel coupons and incubated at 15 °C for up to 144 h. Coupons were withdrawn at various intervals and analyzed by conventional plating and 16S rRNA gene amplicon sequencing. The total bacterial counts in biofilms reached approximately 6.5 log CFU/cm2, regardless of MPB type or development mode. The mean counts for O157 and ST under equivalent conditions mostly did not differ (p > 0.05), except for the IS set at 50 h, where no O157 was recovered. O157 and ST were 1.6 ± 2.1% and 4.7 ± 5.0% (CO) and 1.1 ± 2.2% and 2.0 ± 2.8% (IS) of the final population. Pseudomonas dominated the MPB inocula and biofilms, regardless of MPB type or development mode. Whether or not a pathogen is deemed BF or NF in monoculture, its successful integration into complex multi-species biofilms ultimately depends on the presence of certain other residents within the biofilm.
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18
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Agustín MDR, Tarifa MC, Vela-Gurovic MS, Brugnoni LI. Application of natamycin and farnesol as bioprotection agents to inhibit biofilm formation of yeasts and foodborne bacterial pathogens in apple juice processing lines. Food Microbiol 2023; 109:104123. [PMID: 36309453 DOI: 10.1016/j.fm.2022.104123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 08/18/2022] [Accepted: 08/20/2022] [Indexed: 11/18/2022]
Abstract
Biofilms serve as a reservoir for pathogenic and spoilage microorganisms, and their removal from different surfaces is a recurring problem in the beverage industry. This study aimed to investigate the effect of a combination of natamycin (NAT, 0.01 mmol/l) and farnesol (FAR, 0.6 mmol/l) against biofilms on ultrafiltration (UF) membranes and stainless steel (SS) surfaces using apple juice as food matrix. The co-adhesion of Rhodotorula mucilaginosa, Candida tropicalis, C. krusei and C. kefyr (mixed-yeast) with Listeria monocytogenes, Salmonella enterica or Escherichia coli O157:H7 (multi-species) in presence of NAT + FAR was evaluated for 2, 24, 48 h. In biofilms treated with NAT + FAR were observed by cell quantification and microscopy, inhibition of the filamentous yeast forms, disruption of the tri-dimensional structure and a high detachment of yeast cells. NAT + FAR affected the biofilms independently of the surfaces used and the presence (or not) of bacteria. L. monocytogenes was the most susceptible (p < 0.001) in multi-species biofilms, followed by E. coli O157:H7 on both surfaces (p < 0.001), whereas the growth of S. enterica was reduced (p < 0.05) in SS but not in UF-membranes (p > 0.05). Since the combination NAT + FAR affected the structure and viability of yeast species and foodborne pathogens in multi-species biofilms developed on UF-membranes and SS surfaces, the combination proposed could be considered a promising control agent to prevent biofilms in apple juice processing lines.
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Affiliation(s)
- María Del Rosario Agustín
- Instituto de Ciencias Biológicas y Biomédicas Del Sur, (INBIOSUR-CONICET), Universidad Nacional Del Sur, 8000, Bahía Blanca, Argentina; Departamento de Biología, Bioquímica y Farmacia, Universidad Nacional Del Sur (UNS), Bahía Blanca, Argentina.
| | - María Clara Tarifa
- Universidad Nacional de Río Negro, CIT Río Negro, Río Negro, Argentina; Centro de Investigaciones y Transferencia de Río Negro, CIT Río Negro (UNRN-CONICET), 8336, Villa Regina, Argentina
| | - María Soledad Vela-Gurovic
- Departamento de Biología, Bioquímica y Farmacia, Universidad Nacional Del Sur (UNS), Bahía Blanca, Argentina; Centro de Recursos Naturales Renovables de La Zona Semiárida (CERZOS-CONICET), Universidad Nacional Del Sur, 8000, Bahía Blanca, Argentina
| | - Lorena Inés Brugnoni
- Instituto de Ciencias Biológicas y Biomédicas Del Sur, (INBIOSUR-CONICET), Universidad Nacional Del Sur, 8000, Bahía Blanca, Argentina; Departamento de Biología, Bioquímica y Farmacia, Universidad Nacional Del Sur (UNS), Bahía Blanca, Argentina
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19
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Sadiq FA, De Reu K, Burmølle M, Maes S, Heyndrickx M. Synergistic interactions in multispecies biofilm combinations of bacterial isolates recovered from diverse food processing industries. Front Microbiol 2023; 14:1159434. [PMID: 37125177 PMCID: PMC10133454 DOI: 10.3389/fmicb.2023.1159434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Accepted: 03/23/2023] [Indexed: 05/02/2023] Open
Abstract
Most biofilms within the food industry are formed by multiple bacterial species which co-exist on surfaces as a result of interspecies interactions. These ecological interactions often make these communities tolerant against antimicrobials. Our previous work led to the identification of a large number (327) of highly diverse bacterial species on food contact surfaces of the dairy, meat, and egg industries after routine cleaning and disinfection (C&D) regimes. In the current study, biofilm-forming ability of 92 bacterial strains belonging to 26 genera and 42 species was assessed and synergistic interactions in biofilm formation were investigated by coculturing species in all possible four-species combinations. Out of the total 455 four-species biofilm combinations, greater biofilm mass production, compared to the sum of biofilm masses of individual species in monoculture, was observed in 34 combinations. Around half of the combinations showed synergy in biofilm mass > 1.5-fold and most of the combinations belonged to dairy strains. The highest synergy (3.13-fold) was shown by a combination of dairy strains comprising Stenotrophomonas rhizophila, Bacillus licheniformis, Microbacterium lacticum, and Calidifontibacter indicus. The observed synergy in mixed biofilms turned out to be strain-specific rather than species-dependent. All biofilm combinations showing remarkable synergy appeared to have certain common species in all combinations which shows there are keystone industry-specific bacterial species which stimulate synergy or antagonism and this may have implication for biofilm control in the concerned food industries.
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Affiliation(s)
- Faizan Ahmed Sadiq
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Merelbeke, Belgium
- Faizan Ahmed Sadiq,
| | - Koen De Reu
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Merelbeke, Belgium
| | - Mette Burmølle
- Section of Microbiology, Department of Biology, University of Copenhagen, Copenhagen, Denmark
| | - Sharon Maes
- The Department of Ecotechnology and Sustainable Building Engineering, Mid Sweden University, Östersund, Sweden
| | - Marc Heyndrickx
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Merelbeke, Belgium
- Department of Pathobiology, Pharmacology and Zoological Medicine, Ghent University, Merelbeke, Belgium
- *Correspondence: Marc Heyndrickx,
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20
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Bezerra K, Iukava LK, Ono JM, de Souza SGP, dos Santos IC, Barbosa LN. Resistance profile and biofilm production capacity of Staphylococcus spp. beef slaughterhouse isolates and their sensitivity to Rosmarinus officinalis essential oil. Vet Res Commun 2022; 47:911-919. [DOI: 10.1007/s11259-022-10057-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Accepted: 12/15/2022] [Indexed: 12/24/2022]
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21
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Exploring the Diversity of Biofilm Formation by the Food Spoiler Brochothrix thermosphacta. Microorganisms 2022; 10:microorganisms10122474. [PMID: 36557727 PMCID: PMC9785830 DOI: 10.3390/microorganisms10122474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/11/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022] Open
Abstract
Brochothrix thermosphacta is considered as a major spoiler of meat and seafood products. This study explores the biofilm formation ability and the biofilm structural diversity of 30 multi-origin B. thermosphacta strains using a set of complementary biofilm assays (biofilm ring test, crystal violet staining, and confocal laser scanning microscopy). Two major groups corresponding to low and high biofilm producers were identified. High biofilm producers presented flat architectures characterized by high surface coverage, high cell biovolume, and high surface area.
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22
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Luo K, Kang S, Guo M, Shen C, Wang L, Xia X, Lü X, Shi C. Evaluation of the antibacterial mechanism and biofilm removal effect of eugenol on Vibrio vulnificus and its application in fresh oysters. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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23
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Falà AK, Álvarez-Ordóñez A, Filloux A, Gahan CGM, Cotter PD. Quorum sensing in human gut and food microbiomes: Significance and potential for therapeutic targeting. Front Microbiol 2022; 13:1002185. [PMID: 36504831 PMCID: PMC9733432 DOI: 10.3389/fmicb.2022.1002185] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Accepted: 10/17/2022] [Indexed: 11/27/2022] Open
Abstract
Human gut and food microbiomes interact during digestion. The outcome of these interactions influences the taxonomical composition and functional capacity of the resident human gut microbiome, with potential consequential impacts on health and disease. Microbe-microbe interactions between the resident and introduced microbiomes, which likely influence host colonisation, are orchestrated by environmental conditions, elements of the food matrix, host-associated factors as well as social cues from other microorganisms. Quorum sensing is one example of a social cue that allows bacterial communities to regulate genetic expression based on their respective population density and has emerged as an attractive target for therapeutic intervention. By interfering with bacterial quorum sensing, for instance, enzymatic degradation of signalling molecules (quorum quenching) or the application of quorum sensing inhibitory compounds, it may be possible to modulate the microbial composition of communities of interest without incurring negative effects associated with traditional antimicrobial approaches. In this review, we summarise and critically discuss the literature relating to quorum sensing from the perspective of the interactions between the food and human gut microbiome, providing a general overview of the current understanding of the prevalence and influence of quorum sensing in this context, and assessing the potential for therapeutic targeting of quorum sensing mechanisms.
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Affiliation(s)
- A. Kate Falà
- APC Microbiome Ireland, University College Cork, Cork, Ireland,School of Microbiology, University College Cork, Cork, Ireland,Food Bioscience Department, Teagasc Food Research Centre, Fermoy, Ireland
| | - Avelino Álvarez-Ordóñez
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Alain Filloux
- MRC Centre for Molecular Bacteriology and Infection, Department of Life Sciences, Imperial College London, London, United Kingdom
| | - Cormac G. M. Gahan
- APC Microbiome Ireland, University College Cork, Cork, Ireland,School of Microbiology, University College Cork, Cork, Ireland,School of Pharmacy, University College Cork, Cork, Ireland
| | - Paul D. Cotter
- APC Microbiome Ireland, University College Cork, Cork, Ireland,Food Bioscience Department, Teagasc Food Research Centre, Fermoy, Ireland,*Correspondence: Paul D. Cotter,
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24
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Sharan M, Vijay D, Dhaka P, Bedi JS, Gill JPS. Biofilms as a microbial hazard in the food industry: A scoping review. J Appl Microbiol 2022; 133:2210-2234. [PMID: 35945912 DOI: 10.1111/jam.15766] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Accepted: 08/06/2022] [Indexed: 11/29/2022]
Abstract
Biofilms pose a serious public health hazard with a significant economic impact on the food industry. The present scoping review is designed to analyze the literature published during 2001-2020 on biofilm formation of microbes, their detection methods, and association with antimicrobial resistance (if any). The peer-reviewed articles retrieved from 04 electronic databases were assessed using PRISMA-ScR guidelines. From the 978 preliminary search results, a total of 88 publications were included in the study. On analysis, the commonly isolated pathogens were Listeria monocytogenes, Staphylococcus aureus, Salmonella spp., Escherichia coli, Bacillus spp., Vibrio spp., Campylobacter jejuni and Clostridium perfringens. The biofilm-forming ability of microbes was found to be influenced by various factors such as attachment surfaces, temperature, presence of other species, nutrient availability etc. A total of 18 studies characterized the biofilm-forming genes, particularly for S. aureus, Salmonella spp., and E. coli. In most studies, polystyrene plate and/or stainless-steel coupons were used for biofilm formation, and the detection was carried out by crystal violet assays and/or by plate counting method. The strain-specific significant differences in biofilm formation were observed in many studies, and few studies carried out analysis of multi-species biofilms. The association between biofilm formation and antimicrobial resistance wasn't clearly defined. Further, viable but non-culturable (VBNC) form of the foodborne pathogens is posing an unseen (by conventional cultivation techniques) but potent threat food safety. The present review recommends the need for carrying out systematic surveys and risk analysis of biofilms in food chain to highlight the evidence-based public health concerns, especially in regions where microbiological food hazards are quite prevalent.
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Affiliation(s)
- Manjeet Sharan
- Centre for One Health, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - Deepthi Vijay
- Centre for One Health, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India.,Present Address: Department of Veterinary Public Health, College of Veterinary and Animal Sciences, Kerala, India
| | - Pankaj Dhaka
- Centre for One Health, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - Jasbir Singh Bedi
- Centre for One Health, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - Jatinder Paul Singh Gill
- Centre for One Health, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
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25
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Electrochemical Control of Biofilm Formation and Approaches to Biofilm Removal. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136320] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
This review deals with microbial adhesion to metal-based surfaces and the subsequent biofilm formation, showing that both processes are a serious problem in the food industry, where pathogenic microorganisms released from the biofilm structure may pollute food and related material during their production. Biofilm exhibits an increased resistance toward sanitizers and disinfectants, which complicates the removal or inactivation of microorganisms in these products. In the existing traditional techniques and modern approaches for clean-in-place, electrochemical biofilm control offers promising technology, where surface properties or the reactions taking place on the surface are controlled to delay or prevent cell attachment or to remove microbial cells from the surface. In this overview, biofilm characterization, the classification of bacteria-forming biofilms, the influence of environmental conditions for bacterial attachment to material surfaces, and the evaluation of the role of biofilm morphology are described in detail. Health aspects, biofilm control methods in the food industry, and conventional approaches to biofilm removal are included as well, in order to consider the possibilities and limitations of various electrochemical approaches to biofilm control with respect to potential applications in the food industry.
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26
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Correlation analysis of normal and moldy beef jerky microbiota with Volatile compounds. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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27
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Voglauer EM, Zwirzitz B, Thalguter S, Selberherr E, Wagner M, Rychli K. Biofilms in Water Hoses of a Meat Processing Environment Harbor Complex Microbial Communities. Front Microbiol 2022; 13:832213. [PMID: 35237250 PMCID: PMC8882869 DOI: 10.3389/fmicb.2022.832213] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Accepted: 01/20/2022] [Indexed: 01/04/2023] Open
Abstract
Safe and hygienic water distribution is essential for maintaining product quality and safety. It is known that biofilms alter the appearance and microbial quality of water along the distribution chain. Yet, biofilms in water hoses throughout the food processing environment have not been investigated in detail. Here, microbial communities from water hoses and other environmental sites in contact with water, in addition to the source water itself, were studied in the meat processing environment. Biofilms were present in all water hoses as determined by the presence of bacterial DNA and biofilm matrix components (carbohydrates, extracellular DNA, and proteins). The microbial community of the biofilms was dominated by Proteobacteria, represented mainly by Comamonadaceae and Pseudoxanthomonas. Moreover, genera that are associated with an intracellular lifestyle (e.g., Neochlamydia and Legionella) were present. Overall, the microbial community of biofilms was less diverse than the water microbial community, while those from the different sample sites were distinct from each other. Indeed, only a few phyla were shared between the water hose biofilm and the source water or associated environmental samples. This study provides first insights towards understanding the microbiota of water hose biofilms in the food processing environment.
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Affiliation(s)
- Eva M. Voglauer
- FFoQSI GmbH—Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Tulln, Austria
| | - Benjamin Zwirzitz
- FFoQSI GmbH—Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Tulln, Austria
| | - Sarah Thalguter
- FFoQSI GmbH—Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Tulln, Austria
| | - Evelyne Selberherr
- Unit of Food Microbiology, Institute for Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Martin Wagner
- FFoQSI GmbH—Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Tulln, Austria
- Unit of Food Microbiology, Institute for Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Kathrin Rychli
- Unit of Food Microbiology, Institute for Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Vienna, Austria
- *Correspondence: Kathrin Rychli,
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28
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Werum V, Ehrmann M, Vogel R, Hilgarth M. Comparative genome analysis, predicted lifestyle and antimicrobial strategies of Lactococcus carnosus and Lactococcus paracarnosus isolated from meat. Microbiol Res 2022; 258:126982. [DOI: 10.1016/j.micres.2022.126982] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 02/04/2022] [Accepted: 02/08/2022] [Indexed: 12/12/2022]
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29
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Dhivya R, Rajakrishnapriya VC, Sruthi K, Chidanand DV, Sunil CK, Rawson A. Biofilm combating in the food industry: Overview, non‐thermal approaches, and mechanisms. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16282] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- R. Dhivya
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - V. C. Rajakrishnapriya
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - K. Sruthi
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - D. V. Chidanand
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - C. K. Sunil
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
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30
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Single- and Dual-Species Biofilm Formation by Shiga Toxin-Producing Escherichia coli and Salmonella, and Their Susceptibility to an Engineered Peptide WK2. Microorganisms 2021; 9:microorganisms9122510. [PMID: 34946112 PMCID: PMC8709450 DOI: 10.3390/microorganisms9122510] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/28/2021] [Accepted: 12/01/2021] [Indexed: 11/16/2022] Open
Abstract
Shiga toxin-producing Escherichia coli (STEC) and Salmonella enterica are important foodborne pathogens capable of forming both single- and multi-species biofilms. In this study, the mono- and dual-species biofilms were formed by STEC O113:H21 and Salmonella enterica serovar Choleraesuis 10708 on stainless steel in the presence of beef juice over 5 d at 22 °C. The dual-species biofilm mass was substantially (p < 0.05) greater than that produced by STEC O113:H21 or S. Choleraesuis 10708 alone. However, numbers (CFU/mL) of S. Choleraesuis 10708 or STEC O113:H21 cells in the dual-species biofilm were (p < 0.05) lower than their respective counts in single-species biofilms. In multi-species biofilms, the sensitivity of S. Choleraesuis 10708 to the antimicrobial peptide WK2 was reduced, but it was increased for STEC O113:H21. Visualization of the temporal and spatial development of dual-species biofilms using florescent protein labeling confirmed that WK2 reduced cell numbers within biofilms. Collectively, our results highlight the potential risk of cross-contamination by multi-species biofilms to food safety and suggest that WK2 may be developed as a novel antimicrobial or sanitizer for the control of biofilms on stainless steel.
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31
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Xu ZS, Yang X, Gänzle MG. Resistance of biofilm- and pellicle-embedded strains of Escherichia coli encoding the transmissible locus of stress tolerance (tLST) to oxidative sanitation chemicals. Int J Food Microbiol 2021; 359:109425. [PMID: 34607035 DOI: 10.1016/j.ijfoodmicro.2021.109425] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 09/13/2021] [Accepted: 09/23/2021] [Indexed: 12/11/2022]
Abstract
Biofilm formation in food processing plants reduces the efficacy of sanitation. The presence of transmissible locus of stress tolerance (tLST) also enhances resistance of planktonic cells of Escherichia coli to sanitation chemicals but the role of tLST in resistance of biofilm-embedded cells remains unclear. This study investigated the link of tLST to biofilm formation and its contribution to resistance of biofilm-embedded E. coli to sanitation. Biofilms were formed as single-strain and as dual-strain biofilms in association with E. coli, Aeromonas australensis or Carnobacterium maltaromaticum. Biofilms on stainless steel were compared to floating biofilms formed at the air-liquid interface (pellicles). The resistance of biofilm-embedded tLST positive strains of E. coli to chlorine, hydrogen peroxide, and peroxyacetic acid was higher than the resistance of tLST negative strains. Higher biofilm density as measured by crystal violet staining was observed in tLST-positive strains of E. coli when compared to tLST negative strains. Biofilm density positively correlated to resistance to disinfectants. The use of confocal laser scanning microscopy detected more compact structure of pellicles compared to solid surface-attached biofilms, resulting in higher chlorine resistance despite the absence of tLST in strains of E. coli. Collectively, the findings of this study elucidated the impact of tLST in strains of E. coli on biofilm formation and sanitizer resistance. These findings may inform the development of improved sanitization protocols for food facilities.
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Affiliation(s)
- Zhaohui S Xu
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, AB, Canada
| | - Xianqin Yang
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C and E Trail, Lacombe T4L 1W1, AB, Canada
| | - Michael G Gänzle
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, AB, Canada.
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32
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Li Q, Liu L, Guo A, Zhang X, Liu W, Ruan Y. Formation of Multispecies Biofilms and Their Resistance to Disinfectants in Food Processing Environments: A Review. J Food Prot 2021; 84:2071-2083. [PMID: 34324690 DOI: 10.4315/jfp-21-071] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Accepted: 07/16/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT In food processing environments, various microorganisms can adhere and aggregate on the surface of equipment, resulting in the formation of multispecies biofilms. Complex interactions among microorganisms may affect the formation of multispecies biofilms and resistance to disinfectants, which are food safety and quality concerns. This article reviews the various interactions among microorganisms in multispecies biofilms, including competitive, cooperative, and neutral interactions. Then, the preliminary mechanisms underlying the formation of multispecies biofilms are discussed in relation to factors, such as quorum-sensing signal molecules, extracellular polymeric substances, and biofilm-regulated genes. Finally, the resistance mechanisms of common contaminating microorganisms to disinfectants in food processing environments are also summarized. This review is expected to facilitate a better understanding of interspecies interactions and provide some implications for the control of multispecies biofilms in food processing. HIGHLIGHTS
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Affiliation(s)
- Qun Li
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei 430070, People's Republic of China
| | - Ling Liu
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei 430070, People's Republic of China
| | - Ailing Guo
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei 430070, People's Republic of China.,National Research and Development Center for Egg Processing, Wuhan, Hubei 430070, People's Republic of China
| | - Xinshuai Zhang
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei 430070, People's Republic of China
| | - Wukang Liu
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei 430070, People's Republic of China
| | - Yao Ruan
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei 430070, People's Republic of China
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33
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Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.11.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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34
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Unrath N, McCabe E, Macori G, Fanning S. Application of Whole Genome Sequencing to Aid in Deciphering the Persistence Potential of Listeria monocytogenes in Food Production Environments. Microorganisms 2021; 9:1856. [PMID: 34576750 PMCID: PMC8464834 DOI: 10.3390/microorganisms9091856] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 08/23/2021] [Accepted: 08/25/2021] [Indexed: 01/26/2023] Open
Abstract
Listeria monocytogenes is the etiological agent of listeriosis, a foodborne illness associated with high hospitalizations and mortality rates. This bacterium can persist in food associated environments for years with isolates being increasingly linked to outbreaks. This review presents a discussion of genomes of Listeria monocytogenes which are commonly regarded as persisters within food production environments, as well as genes which are involved in mechanisms aiding this phenotype. Although criteria for the detection of persistence remain undefined, the advent of whole genome sequencing (WGS) and the development of bioinformatic tools have revolutionized the ability to find closely related strains. These advancements will facilitate the identification of mechanisms responsible for persistence among indistinguishable genomes. In turn, this will lead to improved assessments of the importance of biofilm formation, adaptation to stressful conditions and tolerance to sterilizers in relation to the persistence of this bacterium, all of which have been previously associated with this phenotype. Despite much research being published around the topic of persistence, more insights are required to further elucidate the nature of true persistence and its implications for public health.
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Affiliation(s)
- Natalia Unrath
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy & Sports Science, University College Dublin, D04 N2E5 Dublin, Ireland; (N.U.); (E.M.); (G.M.)
| | - Evonne McCabe
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy & Sports Science, University College Dublin, D04 N2E5 Dublin, Ireland; (N.U.); (E.M.); (G.M.)
- Department of Microbiology, St. Vincent’s University Hospital, D04 T6F4 Dublin, Ireland
| | - Guerrino Macori
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy & Sports Science, University College Dublin, D04 N2E5 Dublin, Ireland; (N.U.); (E.M.); (G.M.)
| | - Séamus Fanning
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy & Sports Science, University College Dublin, D04 N2E5 Dublin, Ireland; (N.U.); (E.M.); (G.M.)
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35
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Sanches MS, Rodrigues da Silva C, Silva LC, Montini VH, Lopes Barboza MG, Migliorini Guidone GH, Dias de Oliva BH, Nishio EK, Faccin Galhardi LC, Vespero EC, Lelles Nogueira MC, Dejato Rocha SP. Proteus mirabilis from community-acquired urinary tract infections (UTI-CA) shares genetic similarity and virulence factors with isolates from chicken, beef and pork meat. Microb Pathog 2021; 158:105098. [PMID: 34280499 DOI: 10.1016/j.micpath.2021.105098] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/08/2021] [Accepted: 07/15/2021] [Indexed: 11/16/2022]
Abstract
Proteus mirabilis is an opportunistic pathogen associated with a variety of infections in humans, especially those in the urinary tract. The isolation of this pathogen in foods of animal origin such as meat is poorly documented and should not be neglected, in view of the zoonotic risk that this can pose to human health. Thus, the objective of this study was to evaluate the prevalence, virulence profile, and similarity between P. mirabilis strains isolated from chicken, beef, and pork meat and those causing community-acquired urinary tract infections (UTI-CA), in order to better understand the role of this bacterium as a zoonotic pathogen. P. mirabilis was isolated from the three types of meat and was found to be more prevalent in chicken. All isolates exhibited several genotypic and phenotypic virulence characteristics, such as adhesion capacity in HEp-2 cell culture, biofilm formation, cytotoxicity in Vero cells and genes that express fimbriae (mrpA, pmfA, ucaA, atfA), hemolysin (hpmA), proteases (zapA and ptA) and siderophore receptor (ireA). UTI-CA strains showed a higher prevalence of ucaA and ireA genes, whereas those from the chicken meat had a higher prevalence of the atfA gene compared with the isolates from the beef and pork meat. It was observed that chicken meat and UTI-CA strains mainly formed very strong biofilms, whereas strains isolated from beef and pork formed more weak and moderate biofilms. Several strains from meat showed close genetic similarity to those from UTI-CA and had the same virulence profiles. Thus, meats may be an important source of the dissemination of P. mirabilis responsible for causing UTIs in the community.
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Affiliation(s)
- Matheus Silva Sanches
- Laboratory of Bacteriology, Department of Microbiology, Center of Biological Sciences, State University of Londrina, Londrina, Brazil
| | - Caroline Rodrigues da Silva
- Microorganism Research Center, Department of Dermatological, Infectious and Parasitic Diseases, Health Sciences Center, Medical School of São José Do Rio Preto, São José Do Rio Preto, São Paulo, Brazil
| | - Luana Carvalho Silva
- Laboratory of Bacteriology, Department of Microbiology, Center of Biological Sciences, State University of Londrina, Londrina, Brazil
| | - Victor Hugo Montini
- Laboratory of Bacteriology, Department of Microbiology, Center of Biological Sciences, State University of Londrina, Londrina, Brazil
| | - Mario Gabriel Lopes Barboza
- Laboratory of Bacteriology, Department of Microbiology, Center of Biological Sciences, State University of Londrina, Londrina, Brazil
| | | | - Bruno Henrique Dias de Oliva
- Laboratory of Bacteriology, Department of Microbiology, Center of Biological Sciences, State University of Londrina, Londrina, Brazil
| | - Erick Kenji Nishio
- Laboratory of Basic and Applied Bacteriology, Department of Microbiology, Center of Biological Sciences, State University of Londrina, Londrina, Brazil
| | - Ligia Carla Faccin Galhardi
- Virology Laboratory, Department of Microbiology, Center of Biological Sciences, State University of Londrina, Londrina, Brazil
| | - Eliana Carolina Vespero
- Department of Pathology, Clinical and Toxicological Analysis, Health Sciences Center, University Hospital of Londrina, State University of Londrina, Paraná, Brazil
| | - Mara Corrêa Lelles Nogueira
- Microorganism Research Center, Department of Dermatological, Infectious and Parasitic Diseases, Health Sciences Center, Medical School of São José Do Rio Preto, São José Do Rio Preto, São Paulo, Brazil
| | - Sergio Paulo Dejato Rocha
- Laboratory of Bacteriology, Department of Microbiology, Center of Biological Sciences, State University of Londrina, Londrina, Brazil.
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36
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Karki AB, Ballard K, Harper C, Sheaff RJ, Fakhr MK. Staphylococcus aureus enhances biofilm formation, aerotolerance, and survival of Campylobacter strains isolated from retail meats. Sci Rep 2021; 11:13837. [PMID: 34226590 PMCID: PMC8257638 DOI: 10.1038/s41598-021-91743-w] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Accepted: 05/26/2021] [Indexed: 02/06/2023] Open
Abstract
In retail meat products, Campylobacter jejuni, C. coli, and Staphylococcus aureus have been reported in high prevalence. The polymicrobial interaction between Campylobacter and other bacteria could enhance Campylobacter survival during the adverse conditions encountered during retail meat processing and storage. This study was designed to investigate the potential role of S. aureus from retail meats in enhancing the survival of Campylobacter exposed to low temperature, aerobic conditions, and biofilm formation. Results indicated that viable S. aureus cells and filter-sterilized cell-free media obtained from S. aureus prolonged the survival of Campylobacter at low temperature and during aerobic conditions. Biofilm formation of Campylobacter strains was significantly enhanced in the presence of viable S. aureus cells, but the results were inconclusive when extracts from cell-free media were used. In conclusion, the presence of S. aureus cells enhances survivability of Campylobacter strains in adverse conditions such as low temperature and aerobic conditions. Further investigations are warranted to understand the interaction between Campylobacter and S. aureus, and effective intervention strategies are needed to reduce the incidence of both foodborne pathogens in retail meat products.
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Affiliation(s)
- Anand B. Karki
- grid.267360.60000 0001 2160 264XDepartment of Biological Science, The University of Tulsa, Tulsa, OK USA
| | - Kaylee Ballard
- grid.267360.60000 0001 2160 264XDepartment of Biological Science, The University of Tulsa, Tulsa, OK USA
| | - Claudia Harper
- grid.267360.60000 0001 2160 264XDepartment of Biological Science, The University of Tulsa, Tulsa, OK USA
| | - Robert J. Sheaff
- grid.267360.60000 0001 2160 264XDepartment of Chemistry and Biochemistry, The University of Tulsa, Tulsa, OK USA
| | - Mohamed K. Fakhr
- grid.267360.60000 0001 2160 264XDepartment of Biological Science, The University of Tulsa, Tulsa, OK USA
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37
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Bassey AP, Ye K, Li C, Zhou G. Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.051] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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38
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Gray J, Chandry PS, Kaur M, Kocharunchitt C, Fanning S, Bowman JP, Fox EM. Colonisation dynamics of Listeria monocytogenes strains isolated from food production environments. Sci Rep 2021; 11:12195. [PMID: 34108547 PMCID: PMC8190317 DOI: 10.1038/s41598-021-91503-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Accepted: 05/06/2021] [Indexed: 12/19/2022] Open
Abstract
Listeria monocytogenes is a ubiquitous bacterium capable of colonising and persisting within food production environments (FPEs) for many years, even decades. This ability to colonise, survive and persist within the FPEs can result in food product cross-contamination, including vulnerable products such as ready to eat food items. Various environmental and genetic elements are purported to be involved, with the ability to form biofilms being an important factor. In this study we examined various mechanisms which can influence colonisation in FPEs. The ability of isolates (n = 52) to attach and grow in biofilm was assessed, distinguishing slower biofilm formers from isolates forming biofilm more rapidly. These isolates were further assessed to determine if growth rate, exopolymeric substance production and/or the agr signalling propeptide influenced these dynamics and could promote persistence in conditions reflective of FPE. Despite no strong association with the above factors to a rapid colonisation phenotype, the global transcriptome suggested transport, energy production and metabolism genes were widely upregulated during the initial colonisation stages under nutrient limited conditions. However, the upregulation of the metabolism systems varied between isolates supporting the idea that L. monocytogenes ability to colonise the FPEs is strain-specific.
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Affiliation(s)
- Jessica Gray
- CSIRO Agriculture and Food, Werribee, VIC, Australia. .,Food Safety Centre, Tasmanian Institute of Agriculture, School of Land and Food, University of Tasmania, Hobart, TAS, Australia.
| | | | - Mandeep Kaur
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Chawalit Kocharunchitt
- Food Safety Centre, Tasmanian Institute of Agriculture, School of Land and Food, University of Tasmania, Hobart, TAS, Australia
| | - Séamus Fanning
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy and Sports Science, University College Dublin, Dublin, D04 N2E5, Ireland.,Institute for Global Food Security, Queen's University Belfast, Chlorine Gardens, Belfast, BT5 6AG, UK
| | - John P Bowman
- Food Safety Centre, Tasmanian Institute of Agriculture, School of Land and Food, University of Tasmania, Hobart, TAS, Australia
| | - Edward M Fox
- CSIRO Agriculture and Food, Werribee, VIC, Australia. .,Department of Applied Sciences, Northumbria University, Newcastle upon Tyne, NE1 8ST, UK.
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39
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Interaction between Biofilm Formation, Surface Material and Cleanability Considering Different Materials Used in Pig Facilities—An Overview. SUSTAINABILITY 2021. [DOI: 10.3390/su13115836] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Sometimes the contamination in pig facilities can persist even after the washing and disinfection procedure. Some factors could influence this persistence, such as bacteria type, biofilm formation, material type and washing parameters. Therefore, this review summarizes how the type of surface can influence bacteria colonization and how the washing procedure can impact sanitary aspects, considering the different materials used in pig facilities. Studies have shown that biofilm formation on the surface of different materials is a complex system influenced by environmental conditions and the characteristics of each material’s surface and group of bacteria. These parameters, along with the washing parameters, are the main factors having an impact on the removal or persistence of biofilm in pig facilities even after the cleaning and disinfection processes. Some options are available for proper removal of biofilms, such as chemical treatments (i.e., detergent application), the use of hot water (which is indicated for some materials) and a longer washing time.
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Bacteria of eleven different species isolated from biofilms in a meat processing environment have diverse biofilm forming abilities. Int J Food Microbiol 2021; 349:109232. [PMID: 34022615 DOI: 10.1016/j.ijfoodmicro.2021.109232] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 04/16/2021] [Accepted: 04/25/2021] [Indexed: 11/23/2022]
Abstract
Biofilms are formed by microorganisms protected by a self-produced matrix, most often attached to a surface. In the food processing environments biofilms endanger the product safety by the transmission of spoilage and pathogenic bacteria. In this study, we characterised the biofilm formation of the following eleven strains isolated from biofilms in a meat-processing environment: Acinetobacter harbinensis BF1, Arthrobacter sp. BF1, Brochothrix thermosphacta BF1, Carnobacterium maltaromaticum BF1, Kocuria salsicia BF1, Lactococcus piscium BF1, Microbacterium sp. BF1, Pseudomonas fragi BF1, Psychrobacter sp. BF1, Rhodococcus erythropolis BF1, Stenotrophomonas sp. BF1. We applied whole- genome sequencing and subsequent genome analysis to elucidate genetic features associated with the biofilm lifestyle. We furthermore determined the motility and studied biofilm formation on stainless steel using a static mono-species biofilm model mimicking the meat processing environment. The biomass and the EPS components carbohydrates, proteins and extracellular DNA (eDNA) of the biofilms were investigated after seven days at 10 °C. Whole-genome analysis of the isolates revealed that all strains except the Kocuria salsicia BF1 isolate, harboured biofilm associated genes, including genes for matrix production and motility. Genes involved in cellulose metabolism (present in 82% of the eleven strains) and twitching motility (present in 45%) were most frequently found. The capacity for twitching was confirmed using plate assays for all strains except Lactococcus piscium BF1, which showed the lowest motility behaviour. Differences in biofilm forming abilities could be demonstrated. The bacterial load ranged from 5.4 log CFU/cm2 (Psychrobacter sp. isolate) to 8.7 log CFU/cm2 (Microbacterium sp. isolate). The amount of the matrix components varied between isolates. In the biofilm of six strains we detected all three matrix components at different levels (carbohydrates, proteins and eDNA), in two only carbohydrates and eDNA, and in three only carbohydrates. Carbohydrates were detected in biofilms of all strains ranging from 0.5 to 4.3 μg glucose equivalents/cm2. Overall, the Microbacterium sp. strain showed the highest biofilm forming ability with high bacterial load (8.7 log CFU/cm2) and high amounts of carbohydrates (2.2 μg glucose equivalents/cm2), proteins (present in all experiments) and eDNA (549 ng/cm2). In contrast, Brochothrix thermosphacta was a weak biofilm former, showing low bacterial load and low levels of carbohydrates in the matrix (6.2 log CFU/cm2 and 0.5 μg glucose equivalents/cm2). This study contributes to our understanding of the biofilm forming ability of bacteria highly abundant in the meat processing environment, which is crucial to develop strategies to prevent and reduce biofilm formation in the food producing environment.
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Wagner EM, Thalguter S, Wagner M, Rychli K. Presence of Microbial Contamination and Biofilms at a Beer Can Filling Production Line. J Food Prot 2021; 84:896-902. [PMID: 33411903 DOI: 10.4315/jfp-20-368] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Accepted: 12/23/2020] [Indexed: 01/21/2023]
Abstract
ABSTRACT Contamination of beer arises in 50% of all events at the late stages of production, in the filling area. This is where biofilms, a consortia of microorganisms embedded in a matrix composed of extracellular polymeric substances, play a critical role. To date, most studies have focused on the presence of (biofilm-forming) microorganisms in the filling environment. Our aim was to characterize the microbial status as well as the presence of possible biofilms at a can filling line for beer by determining the presence of microorganisms and their associated matrix components (carbohydrates, proteins and extracellular DNA [eDNA]). For 23 sampling sites, targeted quantitative PCR confirmed the presence of microorganisms at 10 sites during operation and at 3 sites after cleaning. The evaluation of carbohydrates, eDNA, and proteins showed that 16 sites were positive for at least one component during operation and 4 after cleaning. We identified one potential biofilm hotspot, namely the struts below the filler, harboring high loads of bacteria and yeast, eDNA, carbohydrates, and proteins. The protein pattern was different from that of beer. This work deepens our understanding of biofilms and microorganisms found at the filling line of beer beverages at sites critical for production. HIGHLIGHTS
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Affiliation(s)
- Eva M Wagner
- FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1C, 3430 Tulln, Austria
| | - Sarah Thalguter
- FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1C, 3430 Tulln, Austria
| | - Martin Wagner
- FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1C, 3430 Tulln, Austria.,University of Veterinary Medicine Vienna, Institute for Food Safety, Food Technology and Veterinary Public Health, Unit of Food Microbiology, Veterinaerplatz 1, 1210 Vienna, Austria
| | - Kathrin Rychli
- University of Veterinary Medicine Vienna, Institute for Food Safety, Food Technology and Veterinary Public Health, Unit of Food Microbiology, Veterinaerplatz 1, 1210 Vienna, Austria
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Yuan L, Mgomi FC, Xu Z, Wang N, He G, Yang Z. Understanding of food biofilms by the application of omics techniques. Future Microbiol 2021; 16:257-269. [PMID: 33595346 DOI: 10.2217/fmb-2020-0218] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Biofilms constitute a protective barrier for foodborne pathogens to survive under stressful food processing conditions. Therefore, studies into the development and control of biofilms by novel techniques are vital for the food industry. In recent years, foodomics techniques have been developed for biofilm studies, which contributed to a better understanding of biofilm behavior, physiology, composition, as well as their response to antibiofilm methods at different molecular levels including genes, RNA, proteins and metabolic metabolites. Throughout this review, the main studies where foodomics tools used to explore the mechanisms for biofilm formation, dispersal and elimination were reviewed. The data summarized from relevant studies are important to design novel and appropriate biofilm elimination methods for enhancing food safety at any point of food processing lines.
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Affiliation(s)
- Lei Yuan
- College of Food Science & Engineering, Yangzhou University, Yangzhou, 225127, China.,Fujian Provincial Key Laboratory of Food Microbiology & Enzyme Engineering, Xiamen, 361021, China
| | - Fedrick C Mgomi
- College of Food Science & Engineering, Yangzhou University, Yangzhou, 225127, China
| | - Zhenbo Xu
- School of Food Science & Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Ni Wang
- College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Guoqing He
- College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Zhenquan Yang
- College of Food Science & Engineering, Yangzhou University, Yangzhou, 225127, China
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Zwirzitz B, Wetzels SU, Dixon ED, Fleischmann S, Selberherr E, Thalguter S, Quijada NM, Dzieciol M, Wagner M, Stessl B. Co-Occurrence of Listeria spp. and Spoilage Associated Microbiota During Meat Processing Due to Cross-Contamination Events. Front Microbiol 2021; 12:632935. [PMID: 33613505 PMCID: PMC7892895 DOI: 10.3389/fmicb.2021.632935] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Accepted: 01/13/2021] [Indexed: 12/27/2022] Open
Abstract
A large part of foodborne outbreaks related to Listeria monocytogenes are linked to meat and meat products. Especially, recontamination of meat products and deli-meat during slicing, packaging, and repackaging is in the focus of food authorities. In that regard, L. monocytogenes persistence in multi-species biofilms is one major issue, since they survive elaborate cleaning and disinfection measures. Here, we analyzed the microbial community structure throughout a meat processing facility using a combination of high-throughput full-length 16S ribosomal RNA (rRNA) gene sequencing and traditional microbiological methods. Samples were taken at different stages during meat cutting as well as from multiple sites throughout the facility environment to capture the product and the environmental associated microbiota co-occurring with Listeria spp. and L. monocytogenes. The listeria testing revealed a widely disseminated contamination (50%; 88 of 176 samples were positive for Listeria spp. and 13.6%; 24 of 176 samples were positive for L. monocytogenes). The pulsed-field gel electrophoresis (PFGE) typing evidenced 14 heterogeneous L. monocytogenes profiles with PCR-serogroup 1/2a, 3a as most dominant. PFGE type MA3-17 contributed to the resilient microbiota of the facility environment and was related to environmental persistence. The core in-house microbiota consisted mainly of the genera Acinetobacter, Pseudomonas, Psychrobacter (Proteobacteria), Anaerobacillus, Bacillus (Firmicutes), and Chryseobacterium (Bacteroidota). While the overall microbial community structure clearly differed between product and environmental samples, we were able to discern correlation patterns regarding the presence/absence of Listeria spp. in both sample groups. Specifically, our longitudinal analysis revealed association of Listeria spp. with known biofilm-producing Pseudomonas, Acinetobacter, and Janthinobacterium species on the meat samples. Similar patterns were also observed on the surface, indicating dispersal of microorganisms from this multispecies biofilm. Our data provided a better understanding of the built environment microbiome in the meat processing context and promoted more effective options for targeted disinfection in the analyzed facility.
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Affiliation(s)
- Benjamin Zwirzitz
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria.,Austrian Competence Center for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, Tulln, Austria
| | - Stefanie U Wetzels
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria.,Austrian Competence Center for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, Tulln, Austria
| | - Emmanuel D Dixon
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
| | - Svenja Fleischmann
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
| | - Evelyne Selberherr
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
| | - Sarah Thalguter
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
| | - Narciso M Quijada
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria.,Austrian Competence Center for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, Tulln, Austria
| | - Monika Dzieciol
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
| | - Martin Wagner
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria.,Austrian Competence Center for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, Tulln, Austria
| | - Beatrix Stessl
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
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