Biofilm-forming ability of poultry Campylobacter jejuni strains in the presence and absence of Pseudomonas aeruginosa

2021 ◽  
pp. 1-9
Author(s):  
Letícia Klein Scheik ◽  
Darla Silveira Volcan Maia ◽  
Simone de Fátima Rauber Würfel ◽  
Tassiana Ramires ◽  
Natalie Rauber Kleinubing ◽  
...  
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Stainless Steel ◽  
Oxygen Concentration ◽  
Campylobacter Jejuni ◽  
Biofilm Formation ◽  
Aerobic Conditions ◽  
Presence And Absence ◽  
Effect Of Surface

The aims of this study were to evaluate the ability of Campylobacter jejuni isolated from a poultry slaughterhouse to form biofilm in the presence and absence of Pseudomonas aeruginosa, and the effect of surface (stainless steel, polystyrene), temperature (7, 25, and 42 °C), and oxygen concentration (microaerophilic and aerobic conditions) on the formation of biofilm. The genes ahpC, cadF, clpP, dnaJ, docA, flaA, flaB, katA, kpsM, luxS, racR, and sodB, related to biofilm formation by C. jejuni, were also investigated. All isolates formed biofilm on stainless steel and on polystyrene, in both aerobic and microaerophilic atmospheres, including temperatures not optimal for C. jejuni growth (7 and 25 °C), and biofilm also was formed in the presence of P. aeruginosa. In dual-species biofilm on stainless steel, biofilm formation was 2–6 log CFU·cm−2 higher at 7 °C for all isolates, in comparison with monospecies biofilm. Ten genes (ahpC, cadF, clpP, dnaJ, docA, flaA, flaB, luxS, racR, and sodB) were detected in all isolates, but katA and kpsM were found in four and six isolates, respectively. The results obtained are of concern because the poultry C. jejuni isolates form biofilm in different conditions, which is enhanced in the presence of other biofilm formers, such as P. aeruginosa.

scholarly journals Chemical sanitizers to control biofilms formed by two Pseudomonas species on stainless steel surface

2012 ◽  
Vol 32 (1) ◽  
pp. 142-150 ◽  
Author(s):  
Danila Soares Caixeta ◽  
Thiago Henrique Scarpa ◽  
Danilo Florisvaldo Brugnera ◽  
Dieyckson Osvani Freire ◽  
Eduardo Alves ◽  
...  
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Stainless Steel ◽  
Biofilm Formation ◽  
Skim Milk ◽  
304 Stainless Steel ◽  
Stainless Steel Surface ◽  
Aisi 304 ◽  
Pseudomonas Species ◽  
Sodium Dichloroisocyanurate ◽  
Different Temperatures

The biofilm formation of Pseudomonas aeruginosa and Pseudomonas fluorescens on AISI 304 stainless steel in the presence of reconstituted skim milk under different temperatures was conducted, and the potential of three chemical sanitizers in removing the mono-species biofilms formed was compared. Pseudomonas aeruginosa cultivated in skim milk at 28 °C presented better growth rate (10.4 log CFU.mL-1) when compared with 3.7 and 4.2 log CFU.mL-1 for P. aeruginosa and P. fluorescens cultivated at 7 °C, respectively. Pseudomonas aeruginosa formed biofilm when cultivated at 28 °C. However, only the adhesion of P. aeruginosa and P. fluorescens was observed when incubated at 7 °C. The sodium dichloroisocyanurate was the most efficient sanitizer in the reduction of the adhered P. aeruginosa cells at 7 and 28 °C and those on the biofilm, respectively. The hydrogen peroxide was more effective in the reduction of adhered cells of P. fluorescens at 7 °C.

scholarly journals Biofilm Formation by Campylobacter jejuni Is Increased under Aerobic Conditions

2010 ◽  
Vol 76 (7) ◽  
pp. 2122-2128 ◽  
Author(s):  
Mark Reuter ◽  
Arthur Mallett ◽  
Bruce M. Pearson ◽  
Arnoud H. M. van Vliet
Keyword(s):  
Campylobacter Jejuni ◽  
Food Chain ◽  
Biofilm Formation ◽  
Planktonic Cells ◽  
Aerobic Conditions ◽  
Food Borne ◽  
Passive Release ◽  
Bacterial Gastroenteritis ◽  
Microaerobic Conditions ◽  
Developed World

ABSTRACT The microaerophilic human pathogen Campylobacter jejuni is the leading cause of food-borne bacterial gastroenteritis in the developed world. During transmission through the food chain and the environment, the organism must survive stressful environmental conditions, particularly high oxygen levels. Biofilm formation has been suggested to play a role in the environmental survival of this organism. In this work we show that C. jejuni NCTC 11168 biofilms developed more rapidly under environmental and food-chain-relevant aerobic conditions (20% O2) than under microaerobic conditions (5% O2, 10% CO2), although final levels of biofilms were comparable after 3 days. Staining of biofilms with Congo red gave results similar to those obtained with the commonly used crystal violet staining. The level of biofilm formation by nonmotile aflagellate strains was lower than that observed for the motile flagellated strain but nonetheless increased under aerobic conditions, suggesting the presence of flagellum-dependent and flagellum-independent mechanisms of biofilm formation in C. jejuni. Moreover, preformed biofilms shed high numbers of viable C. jejuni cells into the culture supernatant independently of the oxygen concentration, suggesting a continuous passive release of cells into the medium rather than a condition-specific active mechanism of dispersal. We conclude that under aerobic or stressful conditions, C. jejuni adapts to a biofilm lifestyle, allowing survival under detrimental conditions, and that such a biofilm can function as a reservoir of viable planktonic cells. The increased level of biofilm formation under aerobic conditions is likely to be an adaptation contributing to the zoonotic lifestyle of C. jejuni.

scholarly journals Chicken Juice Enhances Surface Attachment and Biofilm Formation of Campylobacter jejuni

2014 ◽  
Vol 80 (22) ◽  
pp. 7053-7060 ◽  
Author(s):  
Helen L. Brown ◽  
Mark Reuter ◽  
Louise J. Salt ◽  
Kathryn L. Cross ◽  
Roy P. Betts ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Food Chain ◽  
Biofilm Formation ◽  
Cell Attachment ◽  
Bacterial Attachment ◽  
Poultry Meat ◽  
Abiotic Surface ◽  
Surface Attachment ◽  
Aerobic Conditions ◽  
Content Type

ABSTRACTThe bacterial pathogenCampylobacter jejuniis primarily transmitted via the consumption of contaminated foodstuffs, especially poultry meat. In food processing environments,C. jejuniis required to survive a multitude of stresses and requires the use of specific survival mechanisms, such as biofilms. An initial step in biofilm formation is bacterial attachment to a surface. Here, we investigated the effects of a chicken meat exudate (chicken juice) onC. jejunisurface attachment and biofilm formation. Supplementation of brucella broth with ≥5% chicken juice resulted in increased biofilm formation on glass, polystyrene, and stainless steel surfaces with fourC. jejuniisolates and oneC. coliisolate in both microaerobic and aerobic conditions. When incubated with chicken juice,C. jejuniwas both able to grow and form biofilms in static cultures in aerobic conditions. Electron microscopy showed thatC. jejunicells were associated with chicken juice particulates attached to the abiotic surface rather than the surface itself. This suggests that chicken juice contributes toC. jejunibiofilm formation by covering and conditioning the abiotic surface and is a source of nutrients. Chicken juice was able to complement the reduction in biofilm formation of an aflagellated mutant ofC. jejuni, indicating that chicken juice may support food chain transmission of isolates with lowered motility. We provide here a useful model for studying the interaction ofC. jejunibiofilms in food chain-relevant conditions and also show a possible mechanism forC. jejunicell attachment and biofilm initiation on abiotic surfaces within the food chain.

scholarly journals Campylobacter jejuni Biofilm Formation Under Aerobic Conditions and Inhibition by ZnO Nanoparticles

2020 ◽  
Vol 11 ◽  
Author(s):  
Xian Zhong ◽  
Qingping Wu ◽  
Jumei Zhang ◽  
Zonghao Ma ◽  
Juan Wang ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Zno Nanoparticles ◽  
Biofilm Formation ◽  
Aerobic Conditions

scholarly journals Adhesion, Biofilm Formation, and Genomic Features of Campylobacter jejuni Bf, an Atypical Strain Able to Grow under Aerobic Conditions

2016 ◽  
Vol 7 ◽  
Author(s):  
Vicky Bronnec ◽  
Hana Turoňová ◽  
Agnès Bouju ◽  
Stéphane Cruveiller ◽  
Ramila Rodrigues ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Biofilm Formation ◽  
Aerobic Conditions ◽  
Genomic Features

Effect of Surface Roughness and Stainless Steel Finish on Listeria monocytogenes Attachment and Biofilm Formation

2008 ◽  
Vol 71 (1) ◽  
pp. 170-175 ◽  
Author(s):  
ANDRES RODRIGUEZ ◽  
WESLEY R. AUTIO ◽  
LYNNE A. MCLANDSBOROUGH
Keyword(s):  
Surface Roughness ◽  
Stainless Steel ◽  
Listeria Monocytogenes ◽  
Biofilm Formation ◽  
Block Design ◽  
Randomized Block Design ◽  
Initial Adhesion ◽  
Polished Stainless Steel ◽  
Cell Layers ◽  
Effect Of Surface

The purpose of this study was to evaluate the effect of surface roughness (Ra) and finish of mechanically polished stainless steel (Ra = 0.26 ± 0.05, 0.49 ± 0.10, and 0.69 ± 0.05 μm) and electropolished stainless steel (Ra = 0.16 ± 0.06, 0.40 ± 0.003, and 0.67 ±.02 μm) on Listeria adhesion and biofilm formation. A four-strain cocktail of Listeria monocytogenes was used. Each strain (0.1%) was added to 200 ml of tryptic soy broth (TSB), and coupons were inserted to the mixture for 5 min. For biofilm formation, coupons with adhesive cells were incubated in 1:20 diluted TSB at 32°C for 48 h. The experiment was performed by a randomized block design. Our results show that the level of Listeria present after 48 h of incubation (mean = 7 log CFU/cm2) was significantly higher than after 5 min (mean = 6.0 log CFU/cm2)(P < 0.01). No differences in initial adhesion were seen in mechanically finished (mean = 6.7 log CFU/cm2) when compared with electro-polished stainless steel (mean = 6.7 log CFU/cm2)(P > 0.05). Listeria initial adhesion (values ranged from 5.9 to 6.1 log CFU/cm2) or biofilm formation (values ranged from 6.9 to 7.2 log CFU/cm2) was not significantly correlated with Ra values (P > 0.05). Image analysis with an atomic force microscope showed that bacteria did not colonize the complete surface after 48 h but were individual cells or grouped in microcolonies that ranged from 5 to 10 μm in diameter and one to three cell layers in thickness. Exopolymeric substances were observed to be associated with the colonies. According to our results, electropolishing stainless steel does not pose a significant advantage for food sanitation over mechanically finished stainless steel.

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