Biosurfactant Produced by Salmonella Enteritidis SE86 Can Increase Adherence and Resistance to Sanitizers on Lettuce Leaves (Lactuca sativa L., cichoraceae)

Flagella-mediated adhesion of Escherichia coli O157:H7 to surface of stainless steel, glass and fresh produces during sublethal injury and recovery

E. coli O157:H7 can be induced into sublethally injured (SI) state by lactic acid (LA) and regain activity in nutrient environments. This research clarified the role of flagella-related genes (fliD, fliS, cheA and motA) in adhesion of E. coli O157:H7 onto stainless steel, glass, lettuce, spinach, red cabbage and cucumber during LA-induced SI and recovery by plate counting. Results of adhesion showed improper flagellar rotation caused by the deletion of motA resulting in the decreased adhesion. Motility of wildtype determined by diameter of motility halo decreased in SI state and repaired with recovery time increasing, lagging behind changes in expression of flagella-related genes. Flagellar function-impaired strains all exhibited non-motile property. Thus, we speculated that flagella-mediated motility is critical in early stage of adhesion. We also found the effects of Fe2+, Ca2+ and Mn2+ on adhesion or motility of wildtype was independent of bacterial states. However, the addition of Ca2+ and Mn2+ did not affect motility of flagellar function-impaired strains as they did on wildtype. This research provides new insights to understand the role of flagella and cations in bacterial adhesion, which will aid in development of anti-adhesion agents to reduce bio-contamination in food processing.

Invasion of Epithelial Cells Is Correlated with Secretion of Biosurfactant via the Type 3 Secretion System (T3SS) of Shigella flexneri

Biosurfactants are amphipathic molecules produced by many microorganisms, usually bacteria, fungi, and yeasts. They possess the property of reducing the tension of the membrane interfaces. No studies have been conducted on Shigella species showing the role of biosurfactant-like molecules (BLM) in pathogenicity. The aim of this study is to assess the ability of Shigella environmental and clinical strains to produce BLM and investigate the involvement of biosurfactants in pathogenicity. Our study has shown that BLM are secreted in the extracellular medium with EI24 ranging from 80% to 100%. The secretion is depending on the type III secretion system (T3SS). Moreover, our results have shown that S. flexneri, S. boydii, and S. sonnei are able to interact with hydrophobic areas with 17.64%, 21.42%, and 22.22% hydrophobicity, respectively. BLM secretion is totally prevented due to inhibition of T3SS by 100 mM benzoic and 1.5 mg/ml salicylic acids. P. aeruginosa harboring T3SS is able to produce 100% of BLM in the presence or in the absence of both T3SS inhibitors. The secreted BLM are extractable with an organic solvent such as chloroform, and this could entirely be considered a lipopeptide or polypeptide compound. Secretion of BLM allows some Shigella strains to induce multicellular phenomena like "swarming."

Recent food applications of microbial surfactants

Owing to their natural origin and environmental compatibility, interest in microbial surfactants or biosurfactants has gained attention during last few years. These characteristics fulfill the demand of regulatory agencies and society to use more sustained and green chemicals. Microbial-derived surfactants can replace synthetic surfactants in a great variety of industrial applications as detergents, foaming, emulsifiers, solubilizers, and wetting agents. Change in the trend of consumers toward natural from synthetic additives and the increasing health and environmental concerns have created demand for new "green" additives in foods. Apart from their inherent surface-active properties, biosurfactants have shown antimicrobial and anti-biofilm activities against food pathogens; therefore, biosurfactants can be versatile additives or ingredients of food processing. These interesting applications will be discussed in this review.

Spread of a Major Clone of Salmonella enterica Serotype Enteritidis in Poultry and in Salmonellosis Outbreaks in Southern Brazil

Salmonella spp. are among the most important agents of foodborne diseases all over the world. Human Salmonella outbreaks are often associated with the consumption of poultry products (meat and eggs), and one of the most prevalent serotypes associated with these products is Salmonella Enteritidis. Brazil is one of the most important poultry exporters in the world. In southern Brazil, three closely related clones of Salmonella Enteritidis have been responsible for the majority of foodborne Salmonella outbreaks over the past decade. However, until now, there has been little information regarding the clonal relationship among the Brazilian Salmonella strains of avian origin and those involved in foodborne outbreaks. Therefore, the aim of the present study was to complete the molecular characterization of Salmonella Enteritidis strains isolated from poultry and food sources involved in Salmonella outbreaks. PCR ribotyping was performed to discriminate the strains into different ribotype profiles according to the banding pattern amplification. This technique was able to differentiate the Salmonella Enteritidis strains into two banding patterns: R2 and R4. R2 accounted for 98.7% of the strains. DNA sequencing of the 600-bp fragment, present in all ribotypes, was applied to confirm this result. The sequences generated showed high levels of similarity, ranging from 99.7 to 100%, and were grouped into a single cluster. These results suggest that there is a clonal relationship among the Salmonella Enteritidis strains responsible for several salmonellosis outbreaks and the strains collected from poultry sources.