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Hua Z, Zhu MJ. Innovative Hurdle Strategies for Listeria Control on Food-Contact Surfaces: A Peroxyacetic Acid-Steam Approach. Foods 2024; 13:2481. [PMID: 39200408 PMCID: PMC11353402 DOI: 10.3390/foods13162481] [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: 07/05/2024] [Revised: 07/29/2024] [Accepted: 07/31/2024] [Indexed: 09/02/2024] Open
Abstract
The persistence of Listeria monocytogenes biofilms on equipment surfaces poses a significant risk of cross-contamination, necessitating effective surface decontamination strategies. This study assessed the effectiveness of hurdle treatments combining peroxyacetic acid (PAA) and saturated steam against 7-day-old L. innocua (a non-pathogenic surrogate for L. monocytogenes) biofilms on stainless steel (SS), polyester (PET), and rubber surfaces. Results demonstrated >6 log10 CFU/coupon L. innocua reductions on SS and PET surfaces after PAA (40 ppm, 1 min) followed by steam treatment (100 °C, 6 s). On rubber surfaces, PAA (80 ppm, 1 min) followed by steam treatment (100 °C, 6 s) resulted in ~5 log10 CFU/coupon L. innocua reduction. The presence of apple juice soil reduced the efficacy of hurdle treatments, with PAA (40 ppm, 1 min) and steam exposure (6 s) resulting in 5.6, 5.8, and 4.2 log10 CFU/coupon reductions of L. innocua on SS, PET, and rubber, respectively. The efficacy of this antimicrobial combination was further reduced by surface defects, especially in the presence of organic matter. Nevertheless, the treatment still achieved >5 log10 CFU/coupon reductions of L. innocua on worn SS and PET soiled with apple juice and ~4.5 log10 CFU/coupon reduction on worn, soiled rubber surfaces. These findings highlight that PAA treatments followed by a brief steam exposure are effective strategies for controlling Listeria on food-contact surfaces.
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Affiliation(s)
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA 99164, USA;
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2
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Elafify M, Liao X, Feng J, Ahn J, Ding T. Biofilm formation in food industries: Challenges and control strategies for food safety. Food Res Int 2024; 190:114650. [PMID: 38945629 DOI: 10.1016/j.foodres.2024.114650] [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: 04/18/2024] [Revised: 06/13/2024] [Accepted: 06/14/2024] [Indexed: 07/02/2024]
Abstract
Various pathogens have the ability to grow on food matrices and instruments. This grow may reach to form biofilms. Bacterial biofilms are community of microorganisms embedded in extracellular polymeric substances (EPSs) containing lipids, DNA, proteins, and polysaccharides. These EPSs provide a tolerance and favorable living condition for microorganisms. Biofilm formations could not only contribute a risk for food safety but also have negative impacts on healthcare sector. Once biofilms form, they reveal resistances to traditional detergents and disinfectants, leading to cross-contamination. Inhibition of biofilms formation and abolition of mature biofilms is the main target for controlling of biofilm hazards in the food industry. Some novel eco-friendly technologies such as ultrasound, ultraviolet, cold plasma, magnetic nanoparticles, different chemicals additives as vitamins, D-amino acids, enzymes, antimicrobial peptides, and many other inhibitors provide a significant value on biofilm inhibition. These anti-biofilm agents represent promising tools for food industries and researchers to interfere with different phases of biofilms including adherence, quorum sensing molecules, and cell-to-cell communication. This perspective review highlights the biofilm formation mechanisms, issues associated with biofilms, environmental factors influencing bacterial biofilm development, and recent strategies employed to control biofilm-forming bacteria in the food industry. Further studies are still needed to explore the effects of biofilm regulation in food industries and exploit more regulation strategies for improving the quality and decreasing economic losses.
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Affiliation(s)
- Mahmoud Elafify
- Future Food Laboratory, Innovative Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Xinyu Liao
- Future Food Laboratory, Innovative Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Jinsong Feng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Juhee Ahn
- Future Food Laboratory, Innovative Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Department of Biomedical Science, Kangwon National University, Chuncheon, Gangwon 24341, Republic of Korea.
| | - Tian Ding
- Future Food Laboratory, Innovative Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China.
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3
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Hua Z, Zhu MJ. Unlocking the Hidden Threat: Impacts of Surface Defects on the Efficacy of Sanitizers Against Listeria monocytogenes Biofilms on Food-contact Surfaces in Tree Fruit Packing Facilities. J Food Prot 2024; 87:100213. [PMID: 38176613 DOI: 10.1016/j.jfp.2023.100213] [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: 10/04/2023] [Revised: 12/18/2023] [Accepted: 12/28/2023] [Indexed: 01/06/2024]
Abstract
Food-contact surfaces showing signs of wear pose a substantial risk of Listeria monocytogenes contamination and may serve as persistent sources of cross-contamination in fresh produce packinghouses. This study offers a comprehensive exploration into the influence of surface defects on the efficacies of commonly used sanitizers against L. monocytogenes biofilms on major food-contact surfaces. The 7-day-old L. monocytogenes biofilms were cultivated on food-contact surfaces, including stainless steel, polyvinyl chloride, polyester, low-density polyethylene, and rubber, with and without defects and organic matter. Biofilms on those surfaces were subjected to treatments of 200 ppm chlorine, 400 ppm quaternary ammonium compound (QAC), or 160 ppm peroxyacetic acid (PAA). Results showed that surface defects significantly (P < 0.05) increased the population of L. monocytogenes in biofilms on non-stainless steel surfaces and compromised the efficacies of sanitizers against L. monocytogenes biofilms across various surface types. A 5-min treatment of 200 ppm chlorine caused 1.84-3.39 log10 CFU/coupon reductions of L. monocytogenes on worn surfaces, compared to 2.79-3.93 log10 CFU/coupon reduction observed on new surfaces. Similarly, a 5-min treatment with 400 ppm QAC caused 2.05-2.88 log10 CFU/coupon reductions on worn surfaces, compared to 2.51-3.66 log10 CFU/coupon reductions on new surfaces. Interestingly, PAA sanitization (160 ppm, 1 min) exhibited less susceptibility to surface defects, leading to 3.41-4.35 log10 CFU/coupon reductions on worn surfaces, in contrast to 3.68-4.64 log10 CFU/coupon reductions on new surfaces. Furthermore, apple juice soiling diminished the efficacy of sanitizers against L. monocytogenes biofilms on worn surfaces (P < 0.05). These findings underscore the critical importance of diligent equipment maintenance and thorough cleaning processes to effectively eliminate L. monocytogenes contamination on food-contact surfaces.
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Affiliation(s)
- Zi Hua
- School of Food Science, Washington State University, Pullman, WA 99164, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA 99164, USA.
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4
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Hu M, Dong Q, Liu Y, Sun T, Gu M, Zhu H, Xia X, Li Z, Wang X, Ma Y, Yang S, Qin X. A Meta-Analysis and Systematic Review of Listeria monocytogenes Response to Sanitizer Treatments. Foods 2022; 12:foods12010154. [PMID: 36613373 PMCID: PMC9818549 DOI: 10.3390/foods12010154] [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: 11/10/2022] [Revised: 12/15/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022] Open
Abstract
Listeria monocytogenes is a ubiquitous organism that can be found in food-related environments, and sanitizers commonly prevent and control it. The aim of this study is to perform a meta-analysis of L. monocytogenes response to sanitizer treatments. According to the principle of systematic review, we extracted 896 records on the mean log-reduction of L. monocytogenes from 84 publications as the dataset for this study. We applied a mixed-effects model to describe L. monocytogenes response to sanitizer treatment by considering sanitizer type, matrix type, biofilm status, sanitizer concentration, treatment time, and temperature. Based on the established model, we compared the response of L. monocytogenes under different hypothetical conditions using forest plots. The results showed that environmental factors (i.e., sanitizer concentration, temperature, and treatment time) affected the average log-reduction of L. monocytogenes (p < 0.05). L. monocytogenes generally exhibited strong resistance to citric acid and sodium hypochlorite but had low resistance to electrolyzed water. The planktonic cells of L. monocytogenes were less resistant to peracetic acid and sodium hypochlorite than the adherent and biofilm cells. Additionally, the physical and chemical properties of the contaminated or inoculated matrix or surface also influenced the sanitizer effectiveness. This review may contribute to increasing our knowledge of L. monocytogenes resistance to sanitizers and raising awareness of appropriate safety precautions.
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Affiliation(s)
- Minmin Hu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Qingli Dong
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yangtai Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
- Correspondence:
| | - Tianmei Sun
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Mingliang Gu
- College of Environmental Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Huajian Zhu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xuejuan Xia
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Zhuosi Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiang Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yue Ma
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Shuo Yang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiaojie Qin
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
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5
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Microbial Indicators and Possible Focal Points of Contamination during Production and Processing of Catfish. Foods 2022; 11:foods11182778. [PMID: 36140905 PMCID: PMC9497987 DOI: 10.3390/foods11182778] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 09/03/2022] [Accepted: 09/05/2022] [Indexed: 12/04/2022] Open
Abstract
The catfish industry is important to the United States economy. The present study determined the levels of microbial indicators and the prevalence of Listeria spp. and Listeria monocytogenes at catfish farms and catfish processing plants. Live fish, water, and sediment samples were analyzed in farms. Fish skin, fillets, chiller water, and environmental surfaces were assessed at the processing plants both during operation and after sanitation. Live fish had 2% prevalence of Listeria monocytogenes, while sediment and water were negative for Listeria. Live fish skin counts averaged 4.2, 1.9, and 1.3 log CFU/cm2 aerobic (APC), total coliform (TCC) and generic Escherichia coli counts, respectively. Water and sediment samples averaged 4.8 and 5.8 log CFU/g APC, 1.9 and 2.3 log CFU/g TCC, and 1.0 and 1.6 log CFU/g generic E. coli counts, respectively. During operation, Listeria prevalence was higher in fillets before (57%) and after (97%) chilling than on fish skin (10%). Process chiller water had higher (p ≤ 0.05) APC, TCC, and Listeria prevalence than clean chiller water. After sanitation, most sampling points in which Listeria spp. were present had high levels of APC (>2.4 log CFU/100 cm2). APC combined with Listeria spp. could be a good approach to understand microbial contamination in catfish plants.
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6
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Hu L, Dong Q, Li Z, Ma Y, Aslam MZ, Liu Y. Modelling the Adhesion and Biofilm Formation Boundary of Listeria monocytogenes ST9. Foods 2022; 11:foods11131940. [PMID: 35804756 PMCID: PMC9266252 DOI: 10.3390/foods11131940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 06/20/2022] [Accepted: 06/27/2022] [Indexed: 11/16/2022] Open
Abstract
Listeria monocytogenes is a major foodborne pathogen that can adhere to or form a biofilm on food contact surfaces, depending on the environmental conditions. The purpose of this work is to determine the adhesion and biofilm formation boundaries for L. monocytogenes ST9 under the combination environments of temperature (5, 15, and 25 °C), NaCl concentration (0%, 3%, 6%, and 9% (w/v)) and pH (5.0, 6.0, 7.0, and 8.0). The probability models of adhesion and biofilm formation were built using the logistic regression. For adhesion, only the terms of linear T and NaCl are significant for L. monocytogenes ST9 (p < 0.05), whereas the terms of linear T, NaCl, and pH, and the interaction between T and pH were significant for biofilm formation (p < 0.05). By analyzing contour maps and their surface plots for two different states, we discovered that high temperature promoted adhesion and biofilm formation, whereas excessive NaCl concentration inhibited both of them. With a stringent threshold of 0.1667, the accuracy rate for identifying both adhesion/no-adhesion and biofilm formation/no-biofilm formation events were 0.929, indicating that the probability models are reasonably accurate in predicting the adhesion and biofilm formation boundary of L. monocytogenes ST9. The boundary model may provide a useful way for determining and further controlling L. monocytogenes adhesion and biofilm formation in various food processing environments.
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7
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Mechmechani S, Khelissa S, Gharsallaoui A, Omari KE, Hamze M, Chihib NE. Hurdle technology using encapsulated enzymes and essential oils to fight bacterial biofilms. Appl Microbiol Biotechnol 2022; 106:2311-2335. [PMID: 35312826 DOI: 10.1007/s00253-022-11875-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 02/25/2022] [Accepted: 03/06/2022] [Indexed: 11/02/2022]
Abstract
Biofilm formation on abiotic surfaces has become a major public health concern because of the serious problems they can cause in various fields. Biofilm cells are extremely resistant to stressful conditions, because of their complex structure impedes antimicrobial penetration to deep-seated cells. The increased resistance of biofilm to currently applied control strategies underscores the urgent need for new alternative and/or supplemental eradication approaches. The combination of two or more methods, known as Hurdle technology, offers an excellent option for the highly effective control of biofilms. In this perspective, the use of functional enzymes combined with biosourced antimicrobial such as essential oil (EO) is a promising alternative anti-biofilm approach. However, these natural antibiofilm agents can be damaged by severe environmental conditions and lose their activity. The microencapsulation of enzymes and EOs is a promising new technology for enhancing their stability and improving their biological activity. This review article highlights the problems related to biofilm in various fields, and the use of encapsulated enzymes with essential oils as antibiofilm agents. KEY POINTS: • Problems associated with biofilms in the food and medical sectors and their subsequent risks on health and food quality. • Hurdle technology using enzymes and essential oils is a promising strategy for an efficient biofilms control. • The microencapsulation of enzymes and essential oils ensures their stability and improves their biological activities.
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Affiliation(s)
- Samah Mechmechani
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux Et Transformations, Lille, France.,Laboratoire Microbiologie Santé Et Environnement (LMSE), Doctoral School of Sciences and Technology, Faculty of Public Health, Lebanese University, Tripoli, Lebanon
| | - Simon Khelissa
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux Et Transformations, Lille, France
| | - Adem Gharsallaoui
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Khaled El Omari
- Laboratoire Microbiologie Santé Et Environnement (LMSE), Doctoral School of Sciences and Technology, Faculty of Public Health, Lebanese University, Tripoli, Lebanon
| | - Monzer Hamze
- Laboratoire Microbiologie Santé Et Environnement (LMSE), Doctoral School of Sciences and Technology, Faculty of Public Health, Lebanese University, Tripoli, Lebanon
| | - Nour-Eddine Chihib
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux Et Transformations, Lille, France.
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8
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Review controlling Listeria monocytogenes in ready-to-eat meat and poultry products: An overview of outbreaks, current legislations, challenges, and future prospects. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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9
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Motavaf F, Mirvaghefi A, Farahmand H, Hosseini SV. Effect of Zataria multiflora essential oil and potassium sorbate on inoculated Listeria monocytogenes, microbial and chemical quality of raw trout fillet during refrigerator storage. Food Sci Nutr 2021; 9:3015-3025. [PMID: 34136167 PMCID: PMC8194907 DOI: 10.1002/fsn3.2259] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 02/27/2021] [Accepted: 03/14/2021] [Indexed: 01/29/2023] Open
Abstract
Human listeriosis is predominantly associated with contaminated food consumption, including seafood, shrimp, and RTE foods. Listeria monocytogenes is a foodborne pathogen that is mainly found in freshwater, seawater, and fish mucus. Seafood contamination can occur during food processing. L.monocytogenes levels of below 100 cfu/g can be found in seafood samples. The present study was conducted to investigates the effect of Zataria multiflora essential oil (ZEO) and potassium sorbate (PS) on microbial and chemical changes in raw rainbow trout at 4°C to extent shelf life and improve food safety. First, the chemical compositions of ZEO were identified. Then, different percentage of ZEO (1.5, 0.8, and 0.5%) and PS (2%) were inoculated in raw fish fillets and analyzed for TVC, TBA, TVB-N, pH, sensory attributes, Pseudomonas aeruginosa, and inoculated L. monocytogenes (1 × 105 cfu/g) survival at 4°C for 12 days. The best sensory evaluation score was observed for the samples treated with 0.8% and 1.5% ZEO. Overall, this study results indicated that the treatment of rainbow trout fillet with 1.5% ZEO is the best method for controlling the growth of L. monocytogenes at refrigerator temperature without any undesirable sensory effects.
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Affiliation(s)
- Forough Motavaf
- Department of FisheriesFaculty of Natural ResourcesUniversity of TehranKarajIran
| | - Alireza Mirvaghefi
- Department of FisheriesFaculty of Natural ResourcesUniversity of TehranKarajIran
| | - Hamid Farahmand
- Department of FisheriesFaculty of Natural ResourcesUniversity of TehranKarajIran
| | - Seyed Vali Hosseini
- Department of FisheriesFaculty of Natural ResourcesUniversity of TehranKarajIran
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Duze ST, Marimani M, Patel M. Tolerance of Listeria monocytogenes to biocides used in food processing environments. Food Microbiol 2021; 97:103758. [PMID: 33653529 DOI: 10.1016/j.fm.2021.103758] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 01/19/2021] [Accepted: 01/29/2021] [Indexed: 02/06/2023]
Abstract
Listeria monocytogenes is a foodborne pathogen that causes a life-threatening disease in humans known as listeriosis. Contamination of food during processing is the main route of transmission of Listeria monocytogenes. Therefore, biocides play a crucial role in food processing environments as they act as the first line of defense in the prevention and control of L. monocytogenes. Residues of biocides may be present at sublethal concentrations after disinfection. This, unfortunately, subjects L. monocytogenes to selection pressure, giving rise to tolerant strains, which pose a threat to food safety and public health. This review will give a brief description of L. monocytogenes, the clinical manifestation, treatment of listeriosis as well as recently recorded outbreaks. The article will then discuss the current literature on the ability of L. monocytogenes strains to tolerate biocides especially quaternary ammonium compounds as well as the mechanisms of tolerance towards biocides including the activation of efflux pump systems.
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Affiliation(s)
- Sanelisiwe Thinasonke Duze
- Department of Clinical Microbiology and Infectious Diseases, Faculty of Health Sciences, University of the Witwatersrand, 7 York Road, Parktown, Johannesburg, 2193, South Africa.
| | - Musa Marimani
- Department of Anatomical Pathology, Faculty of Health Sciences, University of the Witwatersrand, 7 York Road, Parktown, Johannesburg, 2193, South Africa
| | - Mrudula Patel
- Department of Clinical Microbiology and Infectious Diseases, Faculty of Health Sciences, University of the Witwatersrand, 7 York Road, Parktown, Johannesburg, 2193, South Africa; National Health Laboratory Services and Faculty of Health Sciences, University of the Witwatersrand, 7 York Road, Parktown, Johannesburg, 2193, South Africa
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11
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Fan Y, Qiao J, Lu Z, Fen Z, Tao Y, Lv F, Zhao H, Zhang C, Bie X. Influence of different factors on biofilm formation of Listeria monocytogenes and the regulation of cheY gene. Food Res Int 2020; 137:109405. [PMID: 33233092 DOI: 10.1016/j.foodres.2020.109405] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 05/09/2020] [Accepted: 06/03/2020] [Indexed: 11/25/2022]
Abstract
In a food-processing environment, bacterial cells often adhere to surfaces and form biofilms to protect themselves from external adverse influences. Our study aimed to identify the influence of environmental factors and cell properties on Listeria monocytogenes biofilm formation. Biofilm formation was quantified through measuring the optical density at 590 nm (OD590 nm) after crystal violet staining. Neutral pH and 37oC were beneficial for biofilm formation whereas the influence of glucose (0.0-1.0%) and sodium chloride (0.0-1.0%) were strain-dependent. In general, the addition of sodium chloride and glucose increased biofilm formation in most strains compared to that in controls with no sodium chloride or glucose added. Bacteria with strong biofilm-forming capacity always produced large amounts of biofilm in most instances. Biofilm formation positively correlated with the cell surface hydrophobicity and motility but was independent from planktonic cell growth. The expression of flagella-related flaA, motB, and the two-component chemotactic system cheA/Y genes in biofilm cells increased compared to that in planktonic cells. Meanwhile, a cheY knockout mutant was constructed, and decreased biofilm-formation ability along with reduced cell-surface hydrophobicity were found in the non-motile mutant. Furthermore, the cheY knockout mutant showed no change in growth, and pH susceptibility compared to that in the wild-type strain.
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Affiliation(s)
- Yun Fan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Jiaju Qiao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Zhiyang Fen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Fengxia Lv
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Haizhen Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Chong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Xiaomei Bie
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
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Yuan L, Sadiq FA, Wang N, Yang Z, He G. Recent advances in understanding the control of disinfectant-resistant biofilms by hurdle technology in the food industry. Crit Rev Food Sci Nutr 2020; 61:3876-3891. [DOI: 10.1080/10408398.2020.1809345] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Lei Yuan
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Faizan A. Sadiq
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ni Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Zhenquan Yang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Guoqing He
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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13
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Evolution of Listeria monocytogenes in a Food Processing Plant Involves Limited Single-Nucleotide Substitutions but Considerable Diversification by Gain and Loss of Prophages. Appl Environ Microbiol 2020; 86:AEM.02493-19. [PMID: 31900305 PMCID: PMC7054086 DOI: 10.1128/aem.02493-19] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Accepted: 12/20/2019] [Indexed: 12/23/2022] Open
Abstract
Knowledge about the genetic evolution of L. monocytogenes in food processing facilities over multiple years is generally lacking. This information is critical to interpret WGS findings involving food or food-associated isolates. This study suggests that L. monocytogenes that persists in processing facilities may evolve with a low single-nucleotide mutation rate mostly driven by negative (i.e., purifying) selection but with rapid diversification of prophages. Hence, isolation of L. monocytogenes with few single-nucleotide polymorphism (SNP) differences in different locations (e.g., supplier plants and receiving plants) is possible, highlighting the importance of epidemiological and detailed isolate metadata for interpreting WGS data in traceback investigation. Our study also shows how advanced WGS data analyses can be used to support root cause analysis efforts and may, for example, pinpoint the time when a persistence event started (which then potentially could be linked to facility changes, introduction of new equipment, etc.). Whole-genome sequencing (WGS) is becoming the standard method for subtyping Listeria monocytogenes. Interpretation of WGS data for isolates from foods and associated environments is, however, challenging due to a lack of detailed data on Listeria evolution in processing facilities. Here, we used previously collected WGS data for 40 L. monocytogenes isolates obtained from a cold-smoked salmon processing facility between 1998 and 2015 to probe the L. monocytogenes molecular evolution in this facility, combined with phenotypic assessment of selected isolates. Isolates represented three clusters (1, 2, and 3); cluster 3 isolates (n = 32) were obtained over 18 years. The average mutation rate for cluster 3 was estimated as 1.15 × 10−7 changes per nucleotide per year (∼0.35 changes per genome per year); the most recent common ancestors (MRCAs) of subclusters 3a and 3b were estimated to have occurred around 1958 and 1974, respectively, within the age of the facility, suggesting long-term persistence in this facility. Extensive prophage diversity was observed within subclusters 3a and 3b, which have one shared and six unique prophage profiles for each subcluster (with 16 prophage profiles found among all 40 isolates). The plasmid-borne sanitizer tolerance operon bcrABC was found in all cluster 2 and 3 isolates, while the transposon-borne sanitizer tolerance gene qacH was found in one cluster 1 isolate; presence of these genes was correlated with the ability to survive increased concentrations of sanitizers. Selected isolates showed significant variation in the ability to attach to surfaces, with persistent isolates attaching better than transient isolates at 21°C. IMPORTANCE Knowledge about the genetic evolution of L. monocytogenes in food processing facilities over multiple years is generally lacking. This information is critical to interpret WGS findings involving food or food-associated isolates. This study suggests that L. monocytogenes that persists in processing facilities may evolve with a low single-nucleotide mutation rate mostly driven by negative (i.e., purifying) selection but with rapid diversification of prophages. Hence, isolation of L. monocytogenes with few single-nucleotide polymorphism (SNP) differences in different locations (e.g., supplier plants and receiving plants) is possible, highlighting the importance of epidemiological and detailed isolate metadata for interpreting WGS data in traceback investigation. Our study also shows how advanced WGS data analyses can be used to support root cause analysis efforts and may, for example, pinpoint the time when a persistence event started (which then potentially could be linked to facility changes, introduction of new equipment, etc.).
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Hua Z, Korany AM, El-Shinawy SH, Zhu MJ. Comparative Evaluation of Different Sanitizers Against Listeria monocytogenes Biofilms on Major Food-Contact Surfaces. Front Microbiol 2019; 10:2462. [PMID: 31787935 PMCID: PMC6853887 DOI: 10.3389/fmicb.2019.02462] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Accepted: 10/14/2019] [Indexed: 12/27/2022] Open
Abstract
Contaminated food-contact surfaces are recognized as the primary reason for recent L. monocytogenes outbreaks in caramel apples and cantaloupes, highlighting the significance of cleaning and sanitizing food-contact surfaces to ensure microbial safety of fresh produce. This study evaluated efficacies of four commonly used chemical sanitizers at practical concentrations against L. monocytogenes biofilms on major food-contact surfaces including stainless steel, low-density polyethylene (LDPE), polyvinyl chloride (PVC), polyester (PET), and rubber. In general, efficacies against L. monocytogenes biofilms were enhanced by increasing concentrations of quaternary ammonium compound (QAC), chlorine, and chlorine dioxide, or extending treating time from 1 to 5 min. The 5-min treatments of 400 ppm QAC, 5.0 ppm chlorine dioxide, and 200 ppm chlorine reduced 3.0-3.7, 2.4-2.7, and 2.6-3.8 log10 CFU/coupon L. monocytogenes biofilms depending on surfaces. Peroxyacetic acid (PAA) at 160 and 200 ppm showed similar antimicrobial efficacies against biofilms either at 1- or 5-min contact. The 5-min treatment of 200 ppm PAA caused 4.0-4.5 log10 CFU/coupon reduction of L. monocytogenes biofilms on tested surfaces. Surface material had more impact on the efficacies of QAC and chlorine, less influence on those of PAA and chlorine dioxide, while organic matter soiling impaired sanitizer efficacies against L. monocytogenes biofilms independent of food-contact surfaces. Data from this study provide practical guidance for effective disinfection of food-contact surfaces in food processing/packing facilities.
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Affiliation(s)
- Zi Hua
- School of Food Science, Washington State University, Pullman, WA, United States
| | - Ahmed Mahmoud Korany
- School of Food Science, Washington State University, Pullman, WA, United States.,Food Hygiene and Control Department, Faculty of Veterinary Medicine, Beni-Suef University, Beni Suef, Egypt
| | - Saadia Helmy El-Shinawy
- Food Hygiene and Control Department, Faculty of Veterinary Medicine, Beni-Suef University, Beni Suef, Egypt
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA, United States
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15
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Torres Dominguez E, Nguyen PH, Hunt HK, Mustapha A. Antimicrobial Coatings for Food Contact Surfaces: Legal Framework, Mechanical Properties, and Potential Applications. Compr Rev Food Sci Food Saf 2019; 18:1825-1858. [PMID: 33336965 DOI: 10.1111/1541-4337.12502] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 07/20/2019] [Accepted: 08/29/2019] [Indexed: 01/09/2023]
Abstract
Food contact surfaces (FCS) in food processing facilities may become contaminated with a number of unwanted microorganisms, such as Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcus aureus. To reduce contamination and the spread of disease, these surfaces may be treated with sanitizers or have active antimicrobial components adhered to them. Although significant efforts have been devoted to the development of coatings that improve the antimicrobial effectiveness of FCS, other important coating considerations, such as hardness, adhesion to a substrate, and migration of the antimicrobial substance into the food matrix, have largely been disregarded to the detriment of their translation into practical application. To address this gap, this review examines the mechanical properties of antimicrobial coatings (AMC) applied to FCS and their interplay with their antimicrobial properties within the framework of relevant regulatory constraints that would apply if these were used in real-world applications. This review also explores the various assessment techniques for examining these properties, the effects of the deposition methods on coating properties, and the potential applications of such coatings for FCS. Overall, this review attempts to provide a holistic perspective. Evaluation of the current literature urges a compromise between antimicrobial effectiveness and mechanical stability in order to adhere to various regulatory frameworks as the next step toward improving the industrial feasibility of AMC for FCS applications.
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Affiliation(s)
- Eduardo Torres Dominguez
- Dept. of Biomedical, Biological & Chemical Engineering, Univ. of Missouri, Columbia, MO, 65211, U.S.A
| | - Phong H Nguyen
- Dept. of Biomedical, Biological & Chemical Engineering, Univ. of Missouri, Columbia, MO, 65211, U.S.A
| | - Heather K Hunt
- Dept. of Biomedical, Biological & Chemical Engineering, Univ. of Missouri, Columbia, MO, 65211, U.S.A
| | - Azlin Mustapha
- Food Science Program, Univ. of Missouri, Columbia, MO, 65211, U.S.A
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16
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Skowron K, Wałecka-Zacharska E, Grudlewska K, Gajewski P, Wiktorczyk N, Wietlicka-Piszcz M, Dudek A, Skowron KJ, Gospodarek-Komkowska E. Disinfectant Susceptibility of Biofilm Formed by Listeria monocytogenes under Selected Environmental Conditions. Microorganisms 2019; 7:E280. [PMID: 31438656 PMCID: PMC6780692 DOI: 10.3390/microorganisms7090280] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Revised: 08/16/2019] [Accepted: 08/19/2019] [Indexed: 12/20/2022] Open
Abstract
Listeria monocytogenes is a one of the most important food-borne pathogens. Its ability to form biofilm contributes to increased resistance to disinfectants and inefficient disinfection, posing a serious threat for the food industry, and in the end the consumer. The aim of this study was the comparison of the biofilm formation ability of L. monocytogenes strains on stainless steel, under different environmental conditions (temperature, pH, NaCl concentration, nutrients availability), and the assessment of biofilm susceptibility to disinfectants. The bactericidal activity of four disinfectants in two concentrations (100% and 50% of working solution) against biofilm was conducted on four clinical strains, four strains isolated from food and one reference strain ATCC 19111. It was found that biofilm susceptibility to disinfectants was influenced by environmental conditions. Biofilm susceptibility correlated with the decrease of temperature, pH, nutrients availability and salinity of the environment. The least sensitive to disinfectants was biofilm produced at pH = 4 (the bacterial number ranged from 0.25 log CFU × cm-2 to 1.72 log CFU × cm-2) whereas the most sensitive was biofilm produced at pH = 9 (5.16 log CFU × cm-2 to 7.84 log CFU × cm-2). Quatosept was the most effective disinfectant, regardless of the conditions. In conclusion, biofilm susceptibility to disinfectants is strain-dependent and is affected by environmental conditions.
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Affiliation(s)
- Krzysztof Skowron
- Department of Microbiology, Nicolaus Copernicus University in Toruń, L. Rydygier Collegium Medicum in Bydgoszcz, 9 M. Skłodowska-Curie St., 85-094 Bydgoszcz, Poland.
| | - Ewa Wałecka-Zacharska
- Department of Food Hygiene and Consumer Health, Wrocław University of Environmental and Life Sciences, 31 C.K. Norwida St., 50-375 Wrocław, Poland
| | - Katarzyna Grudlewska
- Department of Microbiology, Nicolaus Copernicus University in Toruń, L. Rydygier Collegium Medicum in Bydgoszcz, 9 M. Skłodowska-Curie St., 85-094 Bydgoszcz, Poland
| | - Piotr Gajewski
- Department of Microbiology, Nicolaus Copernicus University in Toruń, L. Rydygier Collegium Medicum in Bydgoszcz, 9 M. Skłodowska-Curie St., 85-094 Bydgoszcz, Poland
| | - Natalia Wiktorczyk
- Department of Microbiology, Nicolaus Copernicus University in Toruń, L. Rydygier Collegium Medicum in Bydgoszcz, 9 M. Skłodowska-Curie St., 85-094 Bydgoszcz, Poland
| | - Magdalena Wietlicka-Piszcz
- Department of Theoretical Foundations of Biomedical Sciences and Medical Computer Science, Nicolaus Copernicus University in Toruń, L. Rydygier Collegium Medicum in Bydgoszcz, 9 M. Skłodowska-Curie St., 85-094 Bydgoszcz, Poland
| | - Andżelika Dudek
- Department of Microbiology, Nicolaus Copernicus University in Toruń, L. Rydygier Collegium Medicum in Bydgoszcz, 9 M. Skłodowska-Curie St., 85-094 Bydgoszcz, Poland
| | - Karolina Jadwiga Skowron
- Faculty of Telecommunication, Information Technology and Electrical Engineering, Institute of Telecommunications and Computer Science, UTP University of Science and Technology, Al. prof. S. Kaliskiego 7, 85-796 Bydgoszcz, Poland
| | - Eugenia Gospodarek-Komkowska
- Department of Microbiology, Nicolaus Copernicus University in Toruń, L. Rydygier Collegium Medicum in Bydgoszcz, 9 M. Skłodowska-Curie St., 85-094 Bydgoszcz, Poland
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17
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De Abrew Abeysundara P, Dhowlaghar N, Nannapaneni R, Schilling MW, Mahmoud B, Sharma CS, Ma DP. Salmonella enterica growth and biofilm formation in flesh and peel cantaloupe extracts on four food-contact surfaces. Int J Food Microbiol 2018; 280:17-26. [PMID: 29763755 DOI: 10.1016/j.ijfoodmicro.2018.04.042] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Revised: 04/26/2018] [Accepted: 04/30/2018] [Indexed: 11/29/2022]
Abstract
Salmonella enterica is responsible for the highest number of foodborne disease outbreaks pertaining to cantaloupe industry. The objective of this study was to examine the growth and biofilm formation by outbreak strains of S. enterica ser. Poona (S. Poona), S. enterica ser. Stanley (S. Stanley) and S. enterica ser. Montevideo (S. Montevideo) on different food-contact processing surfaces in cantaloupe flesh and peel extracts at 22 °C and 10 °C. The generation time of all S. enterica strains tested was shorter in the high concentration (50 mg/ml) of cantaloupe extract and high temperature. In 50 mg/ml of cantaloupe flesh or peel extract, the populations of S. enterica were increased by 5 log CFU/ml in 24 h at 22 °C and 1 log CFU/ml in 72 h at 10 °C. In 2 mg/ml of cantaloupe flesh or peel extracts, the populations of S. enterica were increased by 3.5 log CFU/ml in 56 h at 22 °C, but there were no changes in 72 h at 10 °C. The biofilm production of S. enterica was greater at 50 mg/ml of cantaloupe extract and 22 °C, but no major differences (P ≥ 0.05) were found among the strains tested. In 50 mg/ml cantaloupe extract, S. enterica produced 5-6 log CFU/cm2 biofilm in 4-7 d at 22 °C and approximately 3.5-4 log CFU/cm2 in 7 d at 10 °C. In 2 mg/ml of cantaloupe extract, S. enterica produced 4-4.5 log CFU/cm2 biofilms in 4-7 d at 22 °C and 3 log CFU/cm2 in 7 d at 10 °C. Biofilm formation by S. Poona (01A4754) was lowest on buna-n rubber compared to stainless steel, polyethylene and polyurethane surfaces under the majority of conditions tested. Overall, these findings show that S. enterica strains can grow rapidly and form biofilms on different cantaloupe processing surfaces in the presence of low concentrations of cantaloupe flesh or peel extracts.
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Affiliation(s)
- Piumi De Abrew Abeysundara
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA
| | - Nitin Dhowlaghar
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA
| | - Ramakrishna Nannapaneni
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA.
| | - Mark W Schilling
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA
| | - Barakat Mahmoud
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA
| | - Chander S Sharma
- Poultry Science Department, Mississippi State University, Mississippi State, MS 39762, USA
| | - Din-Pow Ma
- Department of Biochemistry, Molecular Biology, Entomology, and Plant Pathology, Mississippi State University, Mississippi State, MS 39762, USA
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