Biofilm formation by Vibrio parahaemolyticus on different surfaces and its resistance to sodium hypochlorite

Abstract

Vibrio parahaemolyticus is an important pathogen for both fish industry and consumers. It forms biofilm which makes it difficult to eliminate this microorganism using sanitizers. This study aimed to assess biofilm formation on different surfaces and effect of biofilm on resistance to sanitizers. Eight isolates of biofilm-forming V. parahaemolyticus were tested for the ability to form biofilms on a number of surfaces including high density polyethylene, stainless steel, glass, exoskeleton of Farfantepenaeus paulensis (Pink Shrimp), and operculum of Micropogonias furnieri (Whitemouth Croaker). Efficiency of sanitizer sodium hypochlorite against the bacteria was evaluated in the biofilms formed on the surface of the materials used; out the eight strains analyzed four formed biofilm on different surfaces. The present study shows that there are variations between surfaces in terms of biofilm formation, with more than one bacterial strain being able to form biofilm on the surface of the operculum of M. furnieri and on high density polyethylene as well. One isolate formed biofilm on glass, and one isolate formed biofilm on stainless steel. Sanitizers reduced biofilm formation on all surfaces. Based on our findings, we concluded that V. parahaemolyticus isolates have different ability to form biofilm on different surfaces. No isolates formed biofilm on shrimp shells. Results of this study also showed that sodium hypochlorite eat a concentration of 20 parts per million (20ppm) of Cl2, albeit not able to eliminate bacteria reported in biofilms, is still capable of reducing bacterial populations.

Genetic Relationship, Virulence Factors, Drug Resistance Profile and Biofilm Formation Ability of Vibrio parahaemolyticus Isolated From Mussel

“…V. parahaemolyticus can contaminate both shrimp ( Devi et al, 2009 ; Jun et al, 2012 ; Saifedden et al, 2016 ; Ahmed et al, 2018 ), and mussel ( Bauer et al, 2006 ; Rojas et al, 2011 ; Jun et al, 2012 ; Lopatek et al, 2015 ). Previous studies reported that the V. parahaemolyticus isolates, collected from different sources (shrimp, crab, oysters and mussels) can generate biofilm on other different surfaces ( Ahmed et al, 2018 ; Fang et al, 2018 ; Rosa et al, 2018 ), and it was already reported that V. parahaemolyticus can make biofilm on shrimp surface ( Mizan et al, 2018 ). We considered shrimp as a tested surface along with a mussel though strains were isolated from mussel in this study.…”

Insights Into the Role of Extracellular DNA and Extracellular Proteins in Biofilm Formation of Vibrio parahaemolyticus

“…Vibrio parahaemolyticus is recognized as a leading cause of seafood-derived food poisoning worldwide (Raszl et al, 2016), and it is ubiquitous in coastal waters or estuarine environments (Urmersbach et al, 2015;Mizan et al, 2016). V. parahaemolyticus has the high capacity to adhere to food-contact surfaces (aquaculture equipment, aquatic products, and food processing facilities) and forms biofilm (Han et al, 2016;da Rosa et al, 2018;Mougin et al, 2019). Biofilms are complex communities of microorganisms, which provides the encased microbial cells higher ability to tolerate environmental stresses such as antibiotics and disinfectants compared to planktonic cells (Costerton et al, 1999;Costa et al, 2013;Elexson et al, 2014;DeFrancesco et al, 2017).…”

Sources and contamination routes of seafood with human pathogenic Vibrio spp.: A Farm‐to‐Fork approach

“…The results of various studies referenced by Wang et al (2022) have shown that although cleaning products and disinfectants remove impurities and inactivate V. parahaemolyticus cells within the biofilm, the use of disinfectants alone at recommended concentrations makes effective biofilm control difficult as the presence of organic matter can neutralize the effectiveness of common sanitizing agents such as quaternary ammonium compounds and sodium hypochlorite (Bridier et al, 2011;Gelinas & Goulet, 1983). Moreover, it is possible that pathogenic communities of V. parahaemolyticus with acquired resistance may persist on surfaces (Rosa et al, 2018). Furthermore, it has been observed that human pathogenic Vibrio spp.…”

“…are able to form biofilms on biotic surfaces such as crustacean shells, fish opercula, or mollusk shells (Wang et al., 2022; Yu & Rhee, 2023), and this may enhance their survival through the processing chain and represent a significant risk of cross‐contamination, especially during the processing of seafood products. In addition, numerous studies have shown that these pathogens are capable of adhering to and/or forming biofilms on several types of materials commonly found in food processing plants, such as plastic or glass (Drescher et al., 2016; Gallego‐Hernandez et al., 2020; Leighton et al., 2022; Rosa et al., 2018). In the food industry, the most widely used material for the fabrication of processing equipment, pipelines, and work surfaces is stainless steel.…”