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Pang X, Hu X, Du X, Lv C, Yuk HG. Biofilm formation in food processing plants and novel control strategies to combat resistant biofilms: the case of Salmonella spp. Food Sci Biotechnol 2023; 32:1703-1718. [PMID: 37780596 PMCID: PMC10533767 DOI: 10.1007/s10068-023-01349-3] [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: 12/25/2022] [Revised: 04/27/2023] [Accepted: 05/17/2023] [Indexed: 10/03/2023] Open
Abstract
Salmonella is one of the pathogens that cause many foodborne outbreaks throughout the world, representing an important global public health problem. Salmonella strains with biofilm-forming abilities have been frequently isolated from different food processing plants, especially in poultry industry. Biofilm formation of Salmonella on various surfaces can increase their viability, contributing to their persistence in food processing environments and cross-contamination of food products. In recent years, increasing concerns arise about the antimicrobial resistant and disinfectant tolerant Salmonella, while adaptation of Salmonella in biofilms to disinfectants exacerbate this problem. Facing difficulties to inhibit or remove Salmonella biofilms in food industry, eco-friendly and effective strategies based on chemical, biotechnological and physical methods are in urgent need. This review discusses biofilm formation of Salmonella in food industries, with emphasis on the current available knowledge related to antimicrobial resistance, together with an overview of promising antibiofilm strategies for controlling Salmonella in food production environments.
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Affiliation(s)
- Xinyi Pang
- College of Food Science and Engineering , Nanjing University of Finance and Economics , Nanjing, 210023 Jiangsu Province China
| | - Xin Hu
- College of Food Science and Engineering , Nanjing University of Finance and Economics , Nanjing, 210023 Jiangsu Province China
| | - Xueying Du
- College of Food Science and Engineering , Nanjing University of Finance and Economics , Nanjing, 210023 Jiangsu Province China
| | - Chenglong Lv
- College of Food Science and Engineering , Nanjing University of Finance and Economics , Nanjing, 210023 Jiangsu Province China
| | - Hyun-Gyun Yuk
- Department of Food Science and Technology, National University of Transportation, 61 Daehak-ro Jeungpyeong-gun, Chungbuk, 27909 Republic of Korea
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Wang X, Tian S, Wu Y, Li H, Bai LI, Liu H, Zhang X, Dong Q. Strain Variability in Growth and Thermal Inactivation Characteristics of Listeria monocytogenes Strains after Acid Adaptation. J Food Prot 2021; 84:2229-2236. [PMID: 34197590 DOI: 10.4315/jfp-20-387] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Accepted: 06/24/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Given the importance of strain variability to predictive microbiology and risk assessment, this study aimed to quantify the magnitude of strain variability in growth and thermal inactivation kinetics behaviors after acid adaptation. Thirty-three Listeria monocytogenes strains were exposed to acid-adapted tryptic soy broth supplemented with yeast extract (TSBYE; pH 5.5) and non-acid-adapted TSBYE (pH 7.0) for 20 h. Next, the growth parameters of these adapted and nonadapted strains that grew in nonbuffered TSBYE at 25°C were estimated. The tested strains were inactivated at 60°C in nonbuffered broth to obtain the heat resistance parameters. The results revealed that strain variability was present in the growth and thermal inactivation characteristics. The maximum specific growth rate ranged from 0.21 to 0.44 h-1 and from 0.20 to 0.45 h-1 after acid and nonacid adaptation, respectively. The lag times were from 0.69 to 2.56 h and from 0.24 to 3.36 h for acid-adapted and non-acid-adapted cells, respectively. The apparent D-values at 60°C of the pathogen ranged between 0.56 and 3.93 min and between 0.52 and 3.63 min for the presence and absence of acid adaptation condition, respectively. Acid adaptation significantly (P < 0.05) increased the magnitude of strain variability in the thermal inactivation characteristics of L. monocytogenes, with the coefficient of variation increasing to 0.17, whereas acid adaptation did not significantly (P ≥ 0.05) influence the variabilities in the growth parameters of the tested strains. Furthermore, the subsequent growth behaviors of all strains did not exhibit significant (P > 0.05) changes after exposure to acidic broth. However, the thermal resistance of most (25 of 33) of the tested strains increased (P < 0.05) after growing in acid-adapted broth. The relevant data generated in the present study can be used to describe the strain variability in predictive microbiology and to deeply understand the behavioral responses of different strains to acid adaptation. HIGHLIGHTS
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Affiliation(s)
- Xiang Wang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, People's Republic of China
| | - Shihong Tian
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, People's Republic of China
| | - Yufan Wu
- Technology Center of Zhangjiagang Customs, Jiangsu 310012, People's Republic of China
| | - Hongmei Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, People's Republic of China
| | - L I Bai
- China National Center for Food Safety Risk Assessment, Beijing 100021, People's Republic of China
| | - Hong Liu
- Shanghai Municipal Center for Disease Control & Prevention, Shanghai 200336, People's Republic of China
| | - Xibin Zhang
- New Hope Liuhe Co., Ltd., Beijing 100102, People's Republic of China
| | - Qingli Dong
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, People's Republic of China
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de Moraes J, Hilton S, Moraru C. The effect of Pulsed Light and starch films with antimicrobials on Listeria innocua and the quality of sliced cheddar cheese during refrigerated storage. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107134] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Rapid Detection of Microbial Mass Spectra VITEK-MS for Campylobacter jejuni and Listeria monocytogenes. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01663-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Sibanda T, Buys EM. Modelling the survival of Listeria monocytogenes strains in soft lactic cheese following acid and salt stress exposures. Lett Appl Microbiol 2019; 69:230-236. [PMID: 31381169 DOI: 10.1111/lam.13202] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2019] [Revised: 07/27/2019] [Accepted: 07/29/2019] [Indexed: 12/22/2022]
Abstract
This study evaluated the survival responses of Listeria monocytogenes strains (individually and mixed) in a soft lactic cheese following acid and salt stress exposures. The Weibull and log-linear with tail models were used to predict the survival responses of the pathogen in the cheese stored at 4°C for 15 days. Both models showed a good prediction accuracy for stressed L. monocytogenes cells (Af = 1·00) and higher prediction errors (Af = 1·12-1·14) for nonstressed cells. The inactivation rates (δ (d) and kmax (d-1 )) were significantly lower (P < 0·05) for cells subjected to stress exposure indicating the enhanced tolerance to food stress. However, while enhanced tolerance appeared to be the main effect of stress pre-exposure, in one susceptible strain (69), stress exposure led to higher rates of inactivation. When introduced into the food as mixed strains, one strain out-lived others and remained as the sole survivor. Such strains that perhaps have a predilection for the food environment can provide more cautious estimates of kinetic parameters for predicting L. monocytogenes responses in foods especially if their stress-hardened tolerant cells are used. SIGNIFICANCE AND IMPACT OF THE STUDY: The ability to predict the growth and survival of Listeria monocytogenes in contaminated RTE foods is essential for listeriosis risk assessment. The results of this study provided valuable information on the kinetic parameters of survival of some L. monocytogenes strains found within the South African food environment. In addition to showing differences in the survival responses among strains, the study also showed the importance of the pre-contamination state of the cells in influencing survival kinetics.
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Affiliation(s)
- T Sibanda
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
| | - E M Buys
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
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Wang LH, Wen QH, Zeng XA, Han Z, Brennan CS. Influence of naringenin adaptation and shock on resistance of Staphylococcus aureus and Escherichia coli to pulsed electric fields. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.029] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Individual Constituents from Essential Oils Inhibit Biofilm Mass Production by Multi-Drug Resistant Staphylococcus aureus. Molecules 2015; 20:11357-72. [PMID: 26102069 PMCID: PMC6272397 DOI: 10.3390/molecules200611357] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Revised: 06/07/2015] [Accepted: 06/16/2015] [Indexed: 12/12/2022] Open
Abstract
Biofilm formation by Staphylococcus aureus represents a problem in both the medical field and the food industry, because the biofilm structure provides protection to embedded cells and it strongly attaches to surfaces. This circumstance is leading to many research programs seeking new alternatives to control biofilm formation by this pathogen. In this study we show that a potent inhibition of biofilm mass production can be achieved in community-associated methicillin-resistant S. aureus (CA-MRSA) and methicillin-sensitive strains using plant compounds, such as individual constituents (ICs) of essential oils (carvacrol, citral, and (+)-limonene). The Crystal Violet staining technique was used to evaluate biofilm mass formation during 40 h of incubation. Carvacrol is the most effective IC, abrogating biofilm formation in all strains tested, while CA-MRSA was the most sensitive phenotype to any of the ICs tested. Inhibition of planktonic cells by ICs during initial growth stages could partially explain the inhibition of biofilm formation. Overall, our results show the potential of EOs to prevent biofilm formation, especially in strains that exhibit resistance to other antimicrobials. As these compounds are food additives generally recognized as safe, their anti-biofilm properties may lead to important new applications, such as sanitizers, in the food industry or in clinical settings.
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Metselaar KI, Saá Ibusquiza P, Ortiz Camargo AR, Krieg M, Zwietering MH, den Besten HMW, Abee T. Performance of stress resistant variants of Listeria monocytogenes in mixed species biofilms with Lactobacillus plantarum. Int J Food Microbiol 2015; 213:24-30. [PMID: 25935090 DOI: 10.1016/j.ijfoodmicro.2015.04.021] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Revised: 04/13/2015] [Accepted: 04/15/2015] [Indexed: 11/25/2022]
Abstract
Population diversity and the ability to adapt to changing environments allow Listeria monocytogenes to grow and survive under a wide range of environmental conditions. In this study, we aimed to evaluate the performance of a set of acid resistant L. monocytogenes variants in mixed-species biofilms with Lactobacillus plantarum as well as their benzalkonium chloride (BAC) resistance in these biofilms. L. monocytogenes LO28 wild type and acid resistant variants were capable of forming mixed biofilms with L. plantarum at 20°C and 30°C in BHI supplemented with manganese and glucose. Homolactic fermentation of glucose by L. plantarum created an acidic environment with pH values below the growth boundary of L. monocytogenes. Some of the variants were able to withstand the low pH in the mixed biofilms for a longer time than the WT and there were clear differences in survival between the variants which could not be correlated to (lactic) acid resistance alone. Adaptation to mild pH of liquid cultures during growth to stationary phase increased the acid resistance of some variants to a greater extent than of others, indicating differences in adaptive behaviour between the variants. Two variants that showed a high level of acid adaptation when grown in liquid cultures, showed also better performance in mixed species biofilms. There were no clear differences in BAC resistance between the wild type and variants in mixed biofilms. It can be concluded that acid resistant variants of L. monocytogenes show diversity in their adaptation to acidic conditions and their capacity to survive in mixed cultures and biofilms with L. plantarum.
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Affiliation(s)
- Karin I Metselaar
- Top Institute Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands; Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Paula Saá Ibusquiza
- Top Institute Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands; Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Angela R Ortiz Camargo
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Myriam Krieg
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Marcel H Zwietering
- Top Institute Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands; Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Heidy M W den Besten
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Tjakko Abee
- Top Institute Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands; Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
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