Evaluating the efficacy of sodium acid sulfate to reduce Escherichia coli O157:H7 and its biofilms on food-contact surfaces

Effectiveness of Bacteriophages against Biofilm-Forming Shiga-Toxigenic Escherichia coli In Vitro and on Food-Contact Surfaces

(1) Background: Formation of biofilms on food-contact surfaces by Shiga-toxigenic Escherichia coli (STEC) can pose a significant challenge to the food industry, making conventional control methods insufficient. Targeted use of bacteriophages to disrupt these biofilms could reduce this problem. Previously isolated and characterized bacteriophages (n = 52) were evaluated against STEC biofilms in vitro and on food-contact surfaces. (2) Methods: Phage treatments (9 logs PFU/mL) in phosphate-buffered saline were used individually or as cocktails. Biofilms of STEC (O157, O26, O45, O103, O111, O121, and O145) were formed in 96-well micro-titer plates (7 logs CFU/mL; 24 h) or on stainless steel (SS) and high-density polyethylene (HDPE) coupons (9 logs CFU/cm²; 7 h), followed by phage treatment. Biofilm disruption was measured in vitro at 0, 3, and 6 h as a change in optical density (A₅₉₅). Coupons were treated with STEC serotype-specific phage-cocktails or a 21-phage cocktail (3 phages/serotype) for 0, 3, 6, and 16 h, and surviving STEC populations were enumerated. (3) Results: Of the 52 phages, 77% showed STEC biofilm disruption in vitro. Serotype-specific phage treatments reduced pathogen population within the biofilms by 1.9-4.1 and 2.3-5.6 logs CFU/cm², while the 21-phage cocktail reduced it by 4.0 and 4.8 logs CFU/cm² on SS and HDPE, respectively. (4) Conclusions: Bacteriophages can be used to reduce STEC and their biofilms.

Biofilm Formation and Control of Foodborne Pathogenic Bacteria

Biofilms are microbial aggregation membranes that are formed when microorganisms attach to the surfaces of living or nonliving things. Importantly, biofilm properties provide microorganisms with protection against environmental pressures and enhance their resistance to antimicrobial agents, contributing to microbial persistence and toxicity. Thus, bacterial biofilm formation is part of the bacterial survival mechanism. However, if foodborne pathogens form biofilms, the risk of foodborne disease infections can be greatly exacerbated, which can cause major public health risks and lead to adverse economic consequences. Therefore, research on biofilms and their removal strategies are very important in the food industry. Food waste due to spoilage within the food industry remains a global challenge to environmental sustainability and the security of food supplies. This review describes bacterial biofilm formation, elaborates on the problem associated with biofilms in the food industry, enumerates several kinds of common foodborne pathogens in biofilms, summarizes the current strategies used to eliminate or control harmful bacterial biofilm formation, introduces the current and emerging control strategies, and emphasizes future development prospects with respect to bacterial biofilms.

Prevalence and Implications of Shiga Toxin-Producing E. coli in Farm and Wild Ruminants

Shiga-toxin-producing Escherichia coli (STEC) is a food-borne pathogen that causes human gastrointestinal infections across the globe, leading to kidney failure or even death in severe cases. E. coli are commensal members of humans and animals' (cattle, bison, and pigs) guts, however, may acquire Shiga-toxin-encoded phages. This acquisition or colonization by STEC may lead to dysbiosis in the intestinal microbial community of the host. Wildlife and livestock animals can be asymptomatically colonized by STEC, leading to pathogen shedding and transmission. Furthermore, there has been a steady uptick in new STEC variants representing various serotypes. These, along with hybrids of other pathogenic E. coli (UPEC and ExPEC), are of serious concern, especially when they possess enhanced antimicrobial resistance, biofilm formation, etc. Recent studies have reported these in the livestock and food industry with minimal focus on wildlife. Disturbed natural habitats and changing climates are increasingly creating wildlife reservoirs of these pathogens, leading to a rise in zoonotic infections. Therefore, this review comprehensively surveyed studies on STEC prevalence in livestock and wildlife hosts. We further present important microbial and environmental factors contributing to STEC spread as well as infections. Finally, we delve into potential strategies for limiting STEC shedding and transmission.

Preparation of Acidic Electrolyzed Water by a RuO2@TiO2 Electrode with High Selectivity for Chlorine Evolution and Its Sterilization Effect

The food hygiene problems caused by bacterial biofilms in food processing equipment are directly related to human life safety and health. Therefore, it is of great strategic significance to study new food sterilization technology. An acidic electrolyzed water (AEW) disinfectant is an electrochemical sterilization technology which has the characteristics of wide adaptability, high efficiency, and environmental friendliness. However, since the sterilization efficiency of AEW for biofilms is not ideal, it is necessary to increase the available chlorine content (ACC) in AEW. A feasible method to increase the ACC is by increasing the chlorine evolution reaction (CER) selectivity of the electrode for AEW preparation. In this paper, the RuO₂@TiO₂ electrode was prepared by thermal decomposition combined with high-vacuum magnetron sputtering. Compared with the oxygen evolution reaction (OER) activity of an ordinary RuO₂ electrode, the OER activity of the RuO₂@TiO₂ electrode is significantly reduced. However, the CER activity of the RuO₂@TiO₂ electrode is close to the OER activity of RuO₂. The CER mechanism of the RuO₂@TiO₂ electrode is the second electron transfer, and the OER mechanism is the formation and transformation of OH_ads. The potential difference between the CER and OER of the RuO₂@TiO₂ electrode is 174 mV, which is 65 mV higher than that of the RuO₂ electrode, so the selectivity of the CER of the RuO₂@TiO₂ electrode is remarkably improved. During the preparation of AEW, the ACC obtained with the RuO₂@TiO₂ electrode is 1.7 times that obtained with the RuO₂ electrode. In the sterilization experiments on Escherichia coli and Bacillus subtilis biofilms, the logarithmic killing values of AEW prepared the by RuO₂@TiO₂ electrode are higher than those of AEW prepared by the RuO₂ electrode.

Effect of chlorine sanitizer on metabolic responses of Escherichia coli biofilms "big six" during cross-contamination from abiotic surface to sponge cake

The effect of chlorine on Escherichia coli biofilm O157:H7 are well established; however, the effect on biofilm adhesion to food as well as the six emerging E. coli serotypes ("big six") have not been fully understood. Chlorine sanitization with 1-min 100 mg/L was applied against seven pathogenic E. coli (O111, O121:H19, O45:H2, O26:H11, O103:H11, O145, and O157:H7) biofilms on high-density polyethylene (HDPE) and stainless steel (SS) coupons, respectively. Using sponge cake as a food model, the adhesion behavior was evaluated by comparison of bacteria transfer rate before and after treatment. Besides, the metabolic profiles of biofilms were analyzed by nuclear magnetic resonance (NMR) spectrometer. A significant decrease in transfer rate (79% decline on SS and 33% decline on HDPE) was recorded as well as the distinctive pattern between SS and HDPE coupons was also noticed, with a low population (6-7 log CFU/coupon) attached and low survivals (0-3 log CFU/coupon) upon chlorine on SS, while high population (7-8 log CFU/coupon) attached and high survivals (5-7 log CFU/coupon) on HDPE. Moreover, O121:H19 and O26:H11 demonstrated the highest resistance to chlorine with the least metabolic status and pathways affected. O103:H11, O145, and O111 followed similar metabolic patterns on both surfaces. Distinct metabolic patterns were found in O45:H2 and O157:H7, where the former had more affected metabolic status and pathways on SS but less on HDPE, whereas the latter showed an opposite trend. Overall, a potential contamination source of STEC infection in flour products was demonstrated and metabolic changes induced by chlorine were revealed by NMR-based metabolomics, which provides insights to avoid "big six" biofilms contamination in food.