Abstract
AbstractMicro-organisms can attach to food surfaces and develop biofilms which present a concern in food and environmental safety. The main goal of the current study was to investigate the biofilm formation of six non-pathogenic Listeria strains under different stress conditions using a microplate assay. The effect of the weak biofilm-forming non-pathogenic Listeria strains on the biofilm formation of a strong biofilm-forming pathogenic Listeria strain (Listeria monocytogenes #8) was also examined. Listeria innocua CCM4030, Listeria innocua 2885 and Listeria seeligeri/welshimeri 292 showed the same patterns of biofilm formation with increasing NaCl concentrations from 0.05 to 15%, but all the other strains showed a continuously decreasing trend of OD595 in the same conditions. This study showed that in the case of non-pathogenic Listeria strains, higher concentrations of NaCl do not present a stress condition that enhances biofilm formation. Decrease in pH inhibited biofilm formation for all the non-pathogenic Listeria strains. The weak biofilm forming non-pathogenic Listeria strains (Listeria innocua 2885 and Listeria innocua CCM4030) overgrew the strong biofilm-forming Listeria strain (Listeria monocytogenes #8) during biofilm formation. This phenomenon could be beneficial and potentially be used as a novel control strategy to prevent the colonization of the pathogenic Listeria at food processing facilities such as in meat industry.
Highlights
Food-borne diseases present a major problem throughout the world causing thousands of deaths each year from the consumption of food and water contaminated with toxins and pathogens
The effect of the weak biofilm-forming non-pathogenic Listeria strains on the biofilm formation of a strong biofilm-forming pathogenic Listeria strain (Listeria monocytogenes #8) was examined
Listeria ivanovii 204 formed larger quantities of biofilms than the other non-pathogenic Listeria strains when incubated in M9 Minimal Media at 0.05% NaCl concentration at temperature 37 8C (Fig. 1)
Summary
Food-borne diseases present a major problem throughout the world causing thousands of deaths each year from the consumption of food and water contaminated with toxins and pathogens. Pathogens can enter and contaminate the food system through humans, animals, air, water, soil, and contaminated equipment. Listeria species are widespread in the environment including in soil, raw foods, stream water, silage, sewage, plants, and animals. Listeria monocytogenes is a ubiquitous pathogen that can cause infections in humans, representing a major concern for public health and economic aspect. Listeria species commonly colonize the food processing environment and ready-to-eat products. Ready-to-eat foods (RTE) are products consumed without any heattreatment and are usually associated with listeriosis outbreaks (Martın et al, 2014; Ru€ckerl et al, 2014). Like high hydrostatic pressure treatment, have been recognized to have a positive effect on Listeria monocytogenes inactivation and preserve the quality attributes of RTE foods (Bajovic et al, 2012; Dalmadi et al, 2007)
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