scholarly journals Pet Food Factory Isolates ofSalmonellaSerotypes Do Not Demonstrate Enhanced Biofilm Formation Compared to Serotype-Matched Clinical and Veterinary Isolates

2019 ◽  
Vol 2019 ◽  
pp. 1-7
Author(s):  
Amreen Bashir ◽  
Ansar Azeem ◽  
Yvonne Stedman ◽  
Anthony C. Hilton
Keyword(s):  
Nutrient Availability ◽  
Incubation Time ◽  
Salmonella Enterica ◽  
Biofilm Formation ◽  
Pet Food ◽  
Manufacturing Environment ◽  
Environmental Persistence ◽  
Food Manufacturing ◽  
Full Strength ◽  
Highly Correlated

Environmentally persistentSalmonellain the pet food factory environment has been described, with biofilm formation suggested as a candidate mechanism contributing to their persistence. In this study the ability of a panel ofSalmonellaisolates from factory, clinical, and veterinary sources was investigated for their ability to form biofilms at 24 and 48 hours. The effect of nutrient availability and incubation time on biofilm formation was investigated using full strength and diluted 1/20 TSB media at 37°C, 25°C, 15°C, and 10°C. Results highlighted that all theSalmonellaisolates were able to form biofilms in both nutrient conditions and this was highly correlated with temperature. At 25°C, biofilm formation was enhanced in diluted 1/20 TSB and increased incubation time (48h) (p= <0.001). However, this was not observed at 10°C, 15°C, or 37°C. None of the factory isolates demonstrated enhanced biofilm formation in comparison to serotype-matched isolates from veterinary and clinical sources.Salmonella entericaSenftenberg 775W was the strongest biofilm former at 15°C, 25°C, and 37°C in all the conditions tested (p=<0.05). Biofilm formation is an important mechanism of environmental persistence in the food manufacturing environment; however, there is no evidence of an enhanced biofilm-producing phenotype in factory persistent strains.

Influence of milk, chicken residues and oxygen levels on biofilm formation on stainless steel, gene expression and small RNAs in Salmonella enterica

Food Control ◽  
2018 ◽  
Vol 90 ◽  
pp. 1-9 ◽  
Author(s):  
Alexandre Lamas ◽  
Patricia Regal ◽  
Beatriz Vázquez ◽  
José Manuel Miranda ◽  
Alberto Cepeda ◽  
...  
Keyword(s):  
Gene Expression ◽  
Stainless Steel ◽  
Salmonella Enterica ◽  
Biofilm Formation ◽  
Small Rnas ◽  
Oxygen Levels

Characterization of biofilm formation by Salmonella enterica at the air-liquid interface in aquatic environments

2018 ◽  
Vol 190 (4) ◽  
Author(s):  
José Andrés Medrano-Félix ◽  
Cristóbal Chaidez ◽  
Kristina D. Mena ◽  
María del Socorro Soto-Galindo ◽  
Nohelia Castro-del Campo
Keyword(s):  
Salmonella Enterica ◽  
Biofilm Formation ◽  
Liquid Interface ◽  
Aquatic Environments ◽  
Air Liquid Interface

scholarly journals Clarithromycin Exerts an Antibiofilm Effect against Salmonella enterica Serovar Typhimurium rdar Biofilm Formation and Transforms the Physiology towards an Apparent Oxygen-Depleted Energy and Carbon Metabolism

2020 ◽  
Vol 88 (11) ◽  
Author(s):  
Munirah Zafar ◽  
Humera Jahan ◽  
Sulman Shafeeq ◽  
Manfred Nimtz ◽  
Lothar Jänsch ◽  
...  
Keyword(s):  
Antimicrobial Resistance ◽  
Salmonella Enterica ◽  
Biofilm Formation ◽  
Antibiofilm Activity ◽  
Bacterial Cells ◽  
Content Type ◽  
Regulatory Pathways ◽  
Heat Shock Stress ◽  
Extracellular Matrix Components ◽  
Serovar Typhimurium

ABSTRACT Upon biofilm formation, production of extracellular matrix components and alteration in physiology and metabolism allows bacteria to build up multicellular communities which can facilitate nutrient acquisition during unfavorable conditions and provide protection toward various forms of environmental stresses to individual cells. Thus, bacterial cells within biofilms become tolerant against antimicrobials and the immune system. In the present study, we evaluated the antibiofilm activity of the macrolides clarithromycin and azithromycin. Clarithromycin showed antibiofilm activity against rdar (red, dry, and rough) biofilm formation of the gastrointestinal pathogen Salmonella enterica serovar Typhimurium ATCC 14028 (Nalr) at a 1.56 μM subinhibitory concentration in standing culture and dissolved cell aggregates at 15 μM in a microaerophilic environment, suggesting that the oxygen level affects the activity of the drug. Treatment with clarithromycin significantly decreased transcription and production of the rdar biofilm activator CsgD, with biofilm genes such as csgB and adrA to be concomitantly downregulated. Although fliA and other flagellar regulon genes were upregulated, apparent motility was downregulated. RNA sequencing showed a holistic cell response upon clarithromycin exposure, whereby not only genes involved in the biofilm-related regulatory pathways but also genes that likely contribute to intrinsic antimicrobial resistance, and the heat shock stress response were differentially regulated. Most significantly, clarithromycin exposure shifted the cells toward an apparent oxygen- and energy-depleted status, whereby the metabolism that channels into oxidative phosphorylation was downregulated, and energy gain by degradation of propane 1,2-diol, ethanolamine and l-arginine catabolism, potentially also to prevent cytosolic acidification, was upregulated. This analysis will allow the subsequent identification of novel intrinsic antimicrobial resistance determinants.

Biofilm formation of meat-borne Salmonella enterica and inhibition by the cell-free supernatant from Pseudomonas aeruginosa

Food Control ◽  
2013 ◽  
Vol 32 (2) ◽  
pp. 650-658 ◽  
Author(s):  
Hu-Hu Wang ◽  
Ke-Ping Ye ◽  
Qiu-Qin Zhang ◽  
Yang Dong ◽  
Xing-Lian Xu ◽  
...  
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Salmonella Enterica ◽  
Biofilm Formation ◽  
Cell Free Supernatant

Food preservatives influence biofilm formation, gene expression and small RNAs in Salmonella enterica

LWT ◽  
2018 ◽  
Vol 97 ◽  
pp. 1-8 ◽  
Author(s):  
Alexandre Lamas ◽  
Alba María Paz-Mendez ◽  
Patricia Regal ◽  
Beatriz Vazquez ◽  
José Manuel Miranda ◽  
...  
Keyword(s):  
Gene Expression ◽  
Salmonella Enterica ◽  
Biofilm Formation ◽  
Small Rnas ◽  
Food Preservatives

scholarly journals Facultative Anaerobes Shape Multispecies Biofilms Composed of Meat Processing Surface Bacteria and Escherichia coli O157:H7 or Salmonella enterica Serovar Typhimurium

2019 ◽  
Vol 85 (17) ◽  
Author(s):  
Jeyachchandran Visvalingam ◽  
Hui Wang ◽  
Tim C. Ells ◽  
Xianqin Yang
Keyword(s):  
Food Processing ◽  
Salmonella Enterica ◽  
Biofilm Formation ◽  
Single Species ◽  
Meat Processing ◽  
Content Type ◽  
E Coli ◽  
Facultative Anaerobes ◽  
Serovar Typhimurium ◽  
Multispecies Biofilms

ABSTRACT This study investigated the microbial dynamics in multispecies biofilms of Escherichia coli O157:H7 strain 1934 (O157) or Salmonella enterica serovar Typhimurium ATCC 14028 (ST) and 40 strains of meat processing surface bacteria (MPB). Biofilms of O157 or ST with/without MPB were developed on stainless steel coupons at 15°C for up to 6 days. Bacteria in suspensions (inoculum, days 2 and 6) and biofilms (days 2 and 6) were enumerated by plating. The composition of multispecies cultures was determined by 16S rRNA gene sequencing. In suspensions, levels of O157 and ST were ∼2 log higher in single-species than in multispecies cultures on both sampling days. ST was 3 log higher in single-species than in multispecies biofilms. A similar trend, though to a lesser extent, was observed for O157 in biofilms on day 2 but not on day 6. No difference (P > 0.05) in bacterial counts was noted for the two MPB-pathogen cocultures at any time during incubation. Bacterial diversity in multispecies cultures decreased with incubation time, irrespective of the pathogen or culture type. The changes in the relative abundance of MPB were similar for the two MPB-pathogen cocultures, though different interbacterial interactions were noted. Respective fractions of ST and O157 were 2.1% and 0.97% initially and then 0.10% and 0.07% on day 2, and 0.60% and 0.04% on day 6. The relative proportions of facultative anaerobes in both multispecies cultures were greater in both suspensions and biofilms than in the inoculum. Citrobacter, Hafnia, Aeromonas, and Carnobacterium predominated in biofilms but not always in the planktonic cultures. IMPORTANCE Results of this study demonstrate that Salmonella enterica serovar Typhimurium and E. coli O157:H7 can integrate into biofilms when cocultured with bacteria from meat plant processing surfaces. However, the degree of biofilm formation for both pathogens was substantially reduced in the presence of the competing microbiota, with S. Typhimurium more greatly affected than E. coli O157:H7. The expression of extracellular determinants such as curli and cellulose appears to be less important for biofilm formation of the pathogens in multispecies cultures than in monoculture. In contrast to previous reports regarding food processing surface bacteria, data collected here also demonstrate that facultative anaerobes may have a competitive edge over strict aerobes in establishing multispecies biofilms. It would be important to take into account the presence of background bacteria when evaluating the potential persistence of a pathogen in food processing facilities.

Identification of bacterial hazards in the production of artisan fresh cheese in Cuba

2020 ◽  
Vol 87 (2) ◽  
pp. 263-265
Author(s):  
Ailin Martínez ◽  
Nivian Montes de Oca ◽  
Mabelín Armenteros ◽  
Odalys Uffo ◽  
Yamilka Riverón ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Enterica ◽  
Biofilm Formation ◽  
Raw Milk ◽  
Foodborne Diseases ◽  
Pathogenic Potential ◽  
Good Manufacturing Practices ◽  
Fresh Cheese ◽  
Isolated Species

AbstractArtisan fresh cheese producing farms from six provinces of Cuba were studied to identify the presence of bacterial hazards and the results are presented in this research communication. The bacterial hazards identified in milk and cheese respectively were: Listeria spp. (9.5 and 18.9%), Bacillus cereus (23.2 and 24.2%), Escherichia coli O157 (12.6 and 13.7%), Salmonella spp. (10.5 and 17.9%), and Staphylococcus aureus (29.5 and 51.6%). Listeria monocytogenes was not detected. Nine Salmonella serotypes corresponding to Salmonella enterica subsp. enterica and Salmonella enterica subsp. arizonae were isolated, whereas Salmonella Anatum was present most often. Biofilm formation by the isolated species and enterotoxin production by S. aureus strains demonstrated the pathogenic potential of the identified bacterial hazards. Results proved the presence of bacterial hazards in the raw milk and cheeses analyzed, so that good manufacturing practices must be accomplished throughout the entire production process in order to avoid the occurrence of foodborne diseases in the population.

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