Long chain unsaturated fatty acids alter growth and reduce biofilm formation of Cronobacter sakazakii

Abstract

AbstractCronobacter sakazakii is a foodborne pathogen predominately transmitted through contaminated dried foods and affects populations including neonates, infants, and the elderly. Following several recent outbreaks, it is now a notifiable infection in those under 12 months of age. Current control methods include strict manufacturing guidelines, with monitoring of this genus a legal requirement in powdered infant formula production. Fatty acids have long been known as antimicrobials, with long‐chain fatty acids increasingly identified as agents that target virulence factors. This study gives insight into the changes promoted by three long‐chain unsaturated fatty acids (oleic, linoleic, and α‐linolenic) on C. sakazakii growth, morphology, and biofilm formation. Each fatty acid was individually introduced to C. sakazakii 29544 both as a sole carbon source and as an addition to complex media. Following comparison to the untreated control, bacterial cells treated with these fatty acids showed a significant and media‐dependent impact on growth and biofilm inhibition. With further characterization, long‐chain fatty acids, including α‐linolenic acid, could be utilized as a control method with minimal safety constraints regarding their use in the food production environment.