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Ruiz MJ, Sirini NE, Stegmayer MÁ, Soto LP, Zbrun MV, Olivero CR, Werning ML, Acosta FF, Signorini ML, Frizzo LS. Inhibitor activity of Lactiplantibacillus plantarum LP5 on thermotolerant campylobacter with different biofilm-forming capacities. J Appl Microbiol 2023; 134:lxad267. [PMID: 37974052 DOI: 10.1093/jambio/lxad267] [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: 03/05/2023] [Revised: 08/20/2023] [Accepted: 11/15/2023] [Indexed: 11/19/2023]
Abstract
AIMS To evaluate the biofilm-forming capacity of thermotolerant Campylobacter (TC) strains from poultry production and to analyse the inhibitory capacity of Lactiplantibacillus plantarum LP5 against TC on different materials. METHODS AND RESULTS Biofilm-forming capacity by Campylobacter jejuni and Campylobacter coli was analysed by cell adhesion in polystyrene plates. TC were classified as non-biofilm-forming (NBF, 1.3%), weak biofilm-forming (WBF, 68.4%), moderate biofilm-forming (MBF, 27.6%), and strong biofilm-forming (SBF, 2.7%). The inhibitory capacity of L. plantarum LP5 against TC was tested on stainless-steel, nylon, aluminium, and glass disks (treated group) and compared with biofilm-forming TC (control group). Lactiplantibacillus plantarum LP5 was inoculated, and then TC. Biofilm was removed in both experimental groups and TC and LP5 bacterial counts were performed. The L. plantarum LP5 presence reduced the formation of TC biofilm (P < 0.001). The material type and strain category influenced biofilm formation, with stainless-steel and the SBF strain being the material and TC having the highest adhesion (P < 0.001). Lactiplantibacillus plantarum LP5 formed a similar biofilm on all materials (P = 0.823). CONCLUSIONS This trial showed very promising results; L. plantarum LP5 could be incorporated as a bio-protector of TC on different surfaces.
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Affiliation(s)
- María J Ruiz
- Laboratory of Food Analysis "Rodolfo Oscar Dalla Santina", Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe S3080, Argentina
- Department of Animal Health and Preventive Medicine, Faculty of Veterinary Sciences, National University of the Centre of the Province of Buenos Aires, Tandil, Buenos Aires 7000, Argentina
| | - Noelí E Sirini
- Laboratory of Food Analysis "Rodolfo Oscar Dalla Santina", Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe S3080, Argentina
| | - María Á Stegmayer
- Laboratory of Food Analysis "Rodolfo Oscar Dalla Santina", Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe S3080, Argentina
| | - Lorena P Soto
- Laboratory of Food Analysis "Rodolfo Oscar Dalla Santina", Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe S3080, Argentina
- Department of Public Health, Faculty of Veterinary Science, Litoral National University, Esperanza, Province of Santa Fe S3080, Argentina
| | - María V Zbrun
- Laboratory of Food Analysis "Rodolfo Oscar Dalla Santina", Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe S3080, Argentina
- National Council of Scientific and Technical Research, National Institute of Agricultural Technology EEA Rafaela, Rafaela, Province of Santa Fe S2300, Argentina
| | - Carolina R Olivero
- Laboratory of Food Analysis "Rodolfo Oscar Dalla Santina", Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe S3080, Argentina
| | - María L Werning
- Laboratory of Food Analysis "Rodolfo Oscar Dalla Santina", Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe S3080, Argentina
| | - Federico F Acosta
- Laboratory of Food Analysis "Rodolfo Oscar Dalla Santina", Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe S3080, Argentina
| | - Marcelo L Signorini
- Department of Public Health, Faculty of Veterinary Science, Litoral National University, Esperanza, Province of Santa Fe S3080, Argentina
- National Council of Scientific and Technical Research, National Institute of Agricultural Technology EEA Rafaela, Rafaela, Province of Santa Fe S2300, Argentina
| | - Laureano S Frizzo
- Laboratory of Food Analysis "Rodolfo Oscar Dalla Santina", Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe S3080, Argentina
- Department of Public Health, Faculty of Veterinary Science, Litoral National University, Esperanza, Province of Santa Fe S3080, Argentina
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Dreyer A, Lenz C, Groß U, Bohne W, Zautner AE. Characterization of Campylobacter jejuni proteome profiles in co-incubation scenarios. Front Microbiol 2023; 14:1247211. [PMID: 38029072 PMCID: PMC10666060 DOI: 10.3389/fmicb.2023.1247211] [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: 06/28/2023] [Accepted: 10/24/2023] [Indexed: 12/01/2023] Open
Abstract
In dynamic microbial ecosystems, bacterial communication is a relevant mechanism for interactions between different microbial species. When C. jejuni resides in the intestine of either avian or human hosts, it is exposed to diverse bacteria from the microbiome. This study aimed to reveal the influence of co-incubation with Enterococcus faecalis, Enterococcus faecium, or Staphylococcus aureus on the proteome of C. jejuni 81-176 using data-independent-acquisition mass spectrometry (DIA-MS). We compared the proteome profiles during co-incubation with the proteome profile in response to the bile acid deoxycholate (DCA) and investigated the impact of DCA on proteomic changes during co-incubation, as C. jejuni is exposed to both factors during colonization. We identified 1,375 proteins by DIA-MS, which is notably high, approaching the theoretical maximum of 1,645 proteins. S. aureus had the highest impact on the proteome of C. jejuni with 215 up-regulated and 230 down-regulated proteins. However, these numbers are still markedly lower than the 526 up-regulated and 516 down-regulated proteins during DCA exposure. We identified a subset of 54 significantly differentially expressed proteins that are shared after co-incubation with all three microbial species. These proteins were indicative of a common co-incubation response of C. jejuni. This common proteomic response partly overlapped with the DCA response; however, several proteins were specific to the co-incubation response. In the co-incubation experiment, we identified three membrane-interactive proteins among the top 20 up-regulated proteins. This finding suggests that the presence of other bacteria may contribute to increased adherence, e.g., to other bacteria but eventually also epithelial cells or abiotic surfaces. Furthermore, a conjugative transfer regulon protein was typically up-expressed during co-incubation. Exposure to both, co-incubation and DCA, demonstrated that the two stressors influenced each other, resulting in a unique synergistic proteomic response that differed from the response to each stimulus alone. Data are available via ProteomeXchange with identifier PXD046477.
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Affiliation(s)
- Annika Dreyer
- Institute for Medical Microbiology and Virology, University Medical Center Göttingen, Göttingen, Germany
| | - Christof Lenz
- Bioanalytical Mass Spectrometry Group, Max Planck Institute for Multidisciplinary Sciences, Göttingen, Germany
- Department of Clinical Chemistry, University Medical Center Göttingen, Göttingen, Germany
| | - Uwe Groß
- Institute for Medical Microbiology and Virology, University Medical Center Göttingen, Göttingen, Germany
| | - Wolfgang Bohne
- Institute for Medical Microbiology and Virology, University Medical Center Göttingen, Göttingen, Germany
| | - Andreas Erich Zautner
- Institute for Medical Microbiology and Virology, University Medical Center Göttingen, Göttingen, Germany
- Institute of Medical Microbiology and Hospital Hygiene, Medical Faculty, Otto-von-Guericke University Magdeburg, Magdeburg, Germany
- Center for Health and Medical Prevention (CHaMP), Otto-von-Guericke University Magdeburg, Magdeburg, Germany
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3
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Lai H, Tang Y, Ren F, Jiao XA, Huang J. Evaluation of Hygiene Practice for Reducing Campylobacter Contamination on Cutting Boards and Risks Associated with Chicken Handling in Kitchen Environment. Foods 2023; 12:3245. [PMID: 37685178 PMCID: PMC10486554 DOI: 10.3390/foods12173245] [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: 07/16/2023] [Revised: 08/14/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
Cutting boards can serve as potential carriers for the cross-contamination of pathogens from chicken to other surfaces. This study aimed to assess chefs' handling practices of cutting boards across five provinces in China and identify the key factors contributing to unsafe cutting board usage, including cleaning methods and handling practices. Handling practices associated with cutting boards were examined through a web-based survey (N = 154), while kitchen environment tests were conducted to investigate the splashing or survival of Campylobacter, inoculated in chicken or on cutting boards, to mimic the practices of chefs. Among chefs in the five provinces of China, wood and plastic cutting boards were the most commonly used for preparing chicken meat. Approximately 33.7% of chefs washed boards with running tap water, 31.17% of chefs washed boards with detergent, and 24.03% of chefs cleaned boards by scraping them with a knife after preparing other meats or chicken. The study tested 23 cutting boards from commercial kitchens for Campylobacter presence before and after chicken preparation and cleaning. Among these, 17 were cleaned with a knife, 5 with running tap water, and only 1 with disinfectant. Results showed that cleaning with a knife significantly reduced Campylobacter presence on cutting boards (p < 0.05), while the three main cleaning methods were inadequate in eliminating contamination to a safe level. In kitchen environment tests, contaminated chicken was chopped on cutting boards, with a maximum distance of 60 cm for low contamination, and 120 cm for medium and high contamination levels. This suggested a contamination risk exposure area ranging from 60 cm to 120 cm. Campylobacter survival on surfaces of wood, plastic, and stainless steel was also tested, with plastic surfaces showing the longest survival time (4.5 h at 15 °C and 3.5 h at 25 °C) In comparison, survival time on stainless steel or wood surfaces was only 3 h, implying a cross-contamination risk exposure period of 3 to 4.5 h after chicken preparation. In conclusion, based on the current study data, the practices employed by chefs play an important role in Campylobacter transfer in the kitchen environment. The presence of Campylobacter on cutting boards even after wiping or droplet splashing highlights its potential as a source of cross-contamination in the kitchen environment. So, chefs in China should reinforce their hygiene culture and adopt effective cutting board cleaning practices to prevent pathogen contamination.
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Affiliation(s)
- Honggang Lai
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225001, China;
- Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; (Y.T.); (F.R.); (X.-a.J.)
| | - Yuanyue Tang
- Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; (Y.T.); (F.R.); (X.-a.J.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
| | - Fangzhe Ren
- Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; (Y.T.); (F.R.); (X.-a.J.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
| | - Xin-an Jiao
- Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; (Y.T.); (F.R.); (X.-a.J.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
| | - Jinlin Huang
- Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; (Y.T.); (F.R.); (X.-a.J.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
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Guyard-Nicodème M, Anis N, Naguib D, Viscogliosi E, Chemaly M. Prevalence and Association of Campylobacter spp., Salmonella spp., and Blastocystis sp. in Poultry. Microorganisms 2023; 11:1983. [PMID: 37630543 PMCID: PMC10458391 DOI: 10.3390/microorganisms11081983] [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: 07/05/2023] [Revised: 07/26/2023] [Accepted: 07/31/2023] [Indexed: 08/27/2023] Open
Abstract
Poultry and poultry meat are considered the most important sources of human campylobacteriosis and salmonellosis. However, data about the occurrence of Campylobacter and Salmonella concomitantly with intestinal protozoa such as Blastocystis sp. in poultry remain very scarce. Therefore, this study aimed to investigate the presence and possible interactions between these three microorganisms in fecal samples from 214 chickens collected either on farms or from live bird markets in Egypt. The results obtained showed that Campylobacter spp., Salmonella spp., and Blastocystis sp. were present in 91.6% (196/214), 44.4% (95/214), and 18.2% (39/214) of tested samples, respectively, highlighting an active circulation of these microorganisms. Moreover, a significant positive correlation was reported between the occurrence of Campylobacter spp. and Blastocystis sp. together with a significant negative correlation between Blastocystis sp. and Salmonella spp. This study confirms the association reported previously between Blastocystis sp. and Campylobacter spp. while disclosing an association between Blastocystis sp. and Salmonella spp.; it also highlights the need to improve studies on the interactions between bacteria and eukaryotes in the gut microbiota of poultry.
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Affiliation(s)
- Muriel Guyard-Nicodème
- Unit for Hygiene and Quality of Poultry and Pork Products, Laboratory of Ploufragan-Plouzané-Niort, ANSES, F-22440 Ploufragan, France; (N.A.); (M.C.)
| | - Nagham Anis
- Unit for Hygiene and Quality of Poultry and Pork Products, Laboratory of Ploufragan-Plouzané-Niort, ANSES, F-22440 Ploufragan, France; (N.A.); (M.C.)
| | - Doaa Naguib
- Department of Hygiene and Zoonoses, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt;
- CNRS, Inserm, CHU Lille, Institut Pasteur de Lille, U1019—UMR 9017—CIIL—Centre d’Infection et d’Immunité de Lille, University of Lille, F-59000 Lille, France;
| | - Eric Viscogliosi
- CNRS, Inserm, CHU Lille, Institut Pasteur de Lille, U1019—UMR 9017—CIIL—Centre d’Infection et d’Immunité de Lille, University of Lille, F-59000 Lille, France;
| | - Marianne Chemaly
- Unit for Hygiene and Quality of Poultry and Pork Products, Laboratory of Ploufragan-Plouzané-Niort, ANSES, F-22440 Ploufragan, France; (N.A.); (M.C.)
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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: 9] [Impact Index Per Article: 9.0] [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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Wilson A, Fegan N, Turner MS. Co-culture with Acinetobacter johnsonii enhances benzalkonium chloride resistance in Salmonella enterica via triggering lipid A modifications. Int J Food Microbiol 2022; 381:109905. [DOI: 10.1016/j.ijfoodmicro.2022.109905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 08/10/2022] [Accepted: 08/24/2022] [Indexed: 10/31/2022]
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Anis N, Bonifait L, Quesne S, Baugé L, Yassine W, Guyard-Nicodème M, Chemaly M. Survival of Campylobacter jejuni Co-Cultured with Salmonella spp. in Aerobic Conditions. Pathogens 2022; 11:pathogens11070812. [PMID: 35890056 PMCID: PMC9323934 DOI: 10.3390/pathogens11070812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/11/2022] [Accepted: 07/14/2022] [Indexed: 11/28/2022] Open
Abstract
Campylobacter and Salmonella are responsible for the two major foodborne zoonotic diseases in Europe; poultry is the main infection source. Campylobacter cannot grow under aerobic conditions, but can show aerobic survival when co-cultured with other microorganisms; however, its interaction with Salmonella has not been studied yet. In this study, these two bacteria were co-cultured under controlled aerobic conditions. Different concentrations and strains of C. jejuni were incubated with or without different Salmonella serotypes (10 CFU) at 37 °C for 16 h. C. jejuni did not grow after incubation with or without Salmonella. The survival of C. jejuni was observed only for the highest initial concentration of 6 log CFU/mL with or without Salmonella. However, its survival was significantly higher when co-cultured with Salmonella. No survival was observed at lower concentrations. C. jejuni survival was positively affected by the presence of Salmonella but depended on the Salmonella serotype, the C. jejuni strain and the initial concentration. On the other hand, the Salmonella enumerations were not affected by C. jejuni. Our results suggest potential interactions between Salmonella and C. jejuni that require further investigations for a clearer understanding of their behavior in natural habitats.
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Affiliation(s)
- Nagham Anis
- Unit for Hygiene and Quality of Poultry and Pork Products, Laboratory of Ploufragan-Plouzané-Niort, ANSES, 22440 Ploufragan, France; (N.A.); (L.B.); (S.Q.); (L.B.); (M.C.)
| | - Laetitia Bonifait
- Unit for Hygiene and Quality of Poultry and Pork Products, Laboratory of Ploufragan-Plouzané-Niort, ANSES, 22440 Ploufragan, France; (N.A.); (L.B.); (S.Q.); (L.B.); (M.C.)
| | - Ségolène Quesne
- Unit for Hygiene and Quality of Poultry and Pork Products, Laboratory of Ploufragan-Plouzané-Niort, ANSES, 22440 Ploufragan, France; (N.A.); (L.B.); (S.Q.); (L.B.); (M.C.)
| | - Louise Baugé
- Unit for Hygiene and Quality of Poultry and Pork Products, Laboratory of Ploufragan-Plouzané-Niort, ANSES, 22440 Ploufragan, France; (N.A.); (L.B.); (S.Q.); (L.B.); (M.C.)
| | - Wissam Yassine
- Faculty of Sciences, Lebanese University, Beirut 10999, Lebanon;
| | - Muriel Guyard-Nicodème
- Unit for Hygiene and Quality of Poultry and Pork Products, Laboratory of Ploufragan-Plouzané-Niort, ANSES, 22440 Ploufragan, France; (N.A.); (L.B.); (S.Q.); (L.B.); (M.C.)
- Correspondence: ; Tel.: +33-296-016-211
| | - Marianne Chemaly
- Unit for Hygiene and Quality of Poultry and Pork Products, Laboratory of Ploufragan-Plouzané-Niort, ANSES, 22440 Ploufragan, France; (N.A.); (L.B.); (S.Q.); (L.B.); (M.C.)
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Dynamic analysis of physicochemical characteristics and microbial communities of Aspergillus-type douchi during fermentation. Food Res Int 2022; 153:110932. [DOI: 10.1016/j.foodres.2021.110932] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 12/19/2021] [Accepted: 12/28/2021] [Indexed: 11/20/2022]
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9
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Giaouris E. Relevance and Importance of Biofilms in the Resistance and Spreading of Campylobacter spp. Within the Food Chain. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2022. [DOI: 10.1007/5584_2022_749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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