A Look inside the Listeria monocytogenes Biofilms Extracellular Matrix

Colagiorgi, Angelo; Ciccio, Pierluigi Aldo Di; Zanardi, Emanuela; Ghidini, Sergio; Ianieri, Adriana

doi:10.3390/microorganisms4030022

Cited by 81 publications

(55 citation statements)

References 102 publications

(129 reference statements)

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“…Biofilm formation is often supported by accumulation of food residues in specific niches, like meat choppers or minced meat machines (8). It has been shown that L. monocytogenes is capable to form biofilm on stainless steel and glass or even polyvinyl chloride and polyethylene surfaces (4). The structure of the biofilm shows a great variety, from monolayer of cells to knitted chain network and honeycomb-like structure.…”

Section: Rte Meat Production Chainmentioning

confidence: 99%

“…Biofilm forming is influenced by L. monocytogenes factors, such as biofilm-associated protein (Bap), protein SecA2, and flagella, as well as environmental conditions, like temperature and adhesion properties of the surfaces (18). No correlation between L. monocyogenes molecular lineages or serovars and biofilm formation capacity has been observed (4,7,8). Additionally, it has been shown that these bacteria are able to form biofilms with other microorganisms which may be present in the production environment, e.g.…”

Section: Rte Meat Production Chainmentioning

confidence: 99%

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Ready-to-eat meat products as a source of Listeria monocytogenes

Kurpas

Wieczorek

Osek

2018

Journal of Veterinary Research

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In 2015 in the European Union member states listeriosis caused 270 deaths. Food is the route of transmission in 99% of all human infection cases. Several studies from different countries have shown that the presence of Listeria monocytogenes in food can be as high as 58.3%. One of the most important ways to protect food from these microorganisms is to prevent the spread of the bacteria at processing plants at different stages of food production chain. The ability of L. monocytogenes to survive in extreme conditions and to form biofilms on various surfaces is a significant challenge for food safety. Removal of these bacteria from niches in processing plants is difficult and requires the use of sanitisers and precise equipment cleaning. The presence of L. monocytogenes in processing environment at slaughterhouses, deli meat factories or in retail may be a reason of cross-contamination. Proper hygienic systems applied by workers in food preparing places and knowledge about different routes of spreading of these bacteria may effectively decrease the risk of food contamination. Standardised legal regulations and control of meat product manufacture should be a fundamental way to protect food from L. monocytogenes contamination.

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Section: Rte Meat Production Chainmentioning

confidence: 99%

Section: Rte Meat Production Chainmentioning

confidence: 99%

Ready-to-eat meat products as a source of Listeria monocytogenes

Kurpas

Wieczorek

Osek

2018

Journal of Veterinary Research

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“…The ability of bacterial pathogens to remain viable in food production environments, even with the enforcement of stringent hygiene practices, can be in part due to the accumulation of resistance mechanisms (Holah et al, 2002; Tauxe, 2002) and through the protection provided via the formation of biofilms (Borucki et al, 2003; Ryu and Beuchat, 2005; Houdt and Michiels, 2010). Surface-attached biofilms are sessile microbial communities that can be irreversibly attached to a substratum and are enclosed in an extracellular polymeric matrix (Donlan, 2002; Olszewska, 2013; Colagiorgi et al, 2016). Once formed, biofilms can be extremely difficult to remove, leading to contamination of processing equipment (Kumar and Anand, 1998; Tan et al, 2014), food spoilage and consequent economic losses (Brooks and Flint, 2008; Houdt and Michiels, 2010).…”

Section: Introductionmentioning

confidence: 99%

A Bioengineered Nisin Derivative, M21A, in Combination with Food Grade Additives Eradicates Biofilms of Listeria monocytogenes

et al. 2016

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The burden of foodborne disease has large economic and social consequences worldwide. Despite strict regulations, a number of pathogens persist within the food environment, which is greatly contributed to by a build-up of resistance mechanisms and also through the formation of biofilms. Biofilms have been shown to be highly resistant to a number of antimicrobials and can be extremely difficult to remove once they are established. In parallel, the growing concern of consumers regarding the use of chemically derived antimicrobials within food has led to a drive toward more natural products. As a consequence, the use of naturally derived antimicrobials has become of particular interest. In this study we investigated the efficacy of nisin A and its bioengineered derivative M21A in combination with food grade additives to treat biofilms of a representative foodborne disease isolate of Listeria monocytogenes. Investigations revealed the enhanced antimicrobial effects, in liquid culture, of M21A in combination with citric acid or cinnamaldehyde over its wild type nisin A counterpart. Subsequently, an investigation was conducted into the effects of these combinations on an established biofilm of the same strain. Nisin M21A (0.1 μg/ml) alone or in combination with cinnamaldehyde (35 μg/ml) or citric acid (175 μg/ml) performed significantly better than combinations involving nisin A. All combinations of M21A with either citric acid or cinnamaldehyde eradicated the L. monocytogenes biofilm (in relation to a non-biofilm control). We conclude that M21A in combination with available food additives could further enhance the antimicrobial treatment of biofilms within the food industry, simply by substituting nisin A with M21A in current commercial products such as Nisaplin® (Danisco, DuPont).

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“…On the other hand, changes in biofilm production within L. monocytogenes strains may well be affected by phenotypic heterogeneity (Ackermann, 2015) as a strategy to cope with dynamic environments (such as those found in the fresh produce supply chain). Furthermore, the accessory genome (which was not investigated in this study) of all L. monocytogenes lineages is enriched for cell surface-related genes (den Bakker et al, 2013), the products of which are likely to be involved in the EPS matrix of biofilms (Colagiorgi et al, 2016). Whilst a correlation between lineage and biofilm production (lineage II isolates producing more biofilm has been reported (Borucki et al, 2003)) our results indicate that phylogenetic lineage does not affect biofilm…”

Section: Accepted Manuscriptmentioning

confidence: 46%

Listeria monocytogenes isolates from ready to eat plant produce are diverse and have virulence potential

Smith

Hearn

Taylor

et al. 2019

International Journal of Food Microbiology

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Listeria monocytogenes is sporadically detected on a range of ready to eat fresh produce lines, such as spinach and rocket, and is a threat to public health. However, little is known about the diversity of L. monocytogenes present on fresh produce and their potential pathogenicity. In this work, fifteen Listeria monocytogenes isolates from the UK fresh produce supply chain were characterised using whole genome sequencing (WGS). Additionally, isolates were characterised based on their ability to form biofilm. Whole genome sequencing data was used to determine the sequence type of isolates based on multi-locus sequence typing (MLST), construct a core single nucleotide polymorphism (SNP) phylogeny and determine the presence of virulence and resistance associated genes. MLST revealed 9 distinct sequence types (STs) spanning 2 lineages (I & II) with one isolate belonging to the ST6 subtype, strains from which have been recently implicated in two large, food-associated L. monocytogenes outbreaks in South Africa and across Europe. Although most of the 15 isolates were different, comparison of core genome SNPs showed 4 pairs of 'indistinguishable' strains (< 5 SNPs difference). Virulence profiling revealed that some isolates completely lacked the Listeria pathogenicity island-3 (LIPI-3) amongst other virulence factors. Investigation of the inlA gene showed that no strains in this study contained a premature stop codon (PMSC), an indicator of ACCEPTED MANUSCRIPT A C C E P T E D M A N U S C R I P T2 attenuated virulence. Assessment of biofilm production showed that isolates found in the fresh produce supply chain differ in their ability to form biofilm. This trait is considered important for L.monocytogenes to persist in environments associated with food production and processing. Overall the work indicates that a genetically diverse range of L. monocytogenes strains is present in the UK fresh produce supply chain and the virulence profiles found suggests that at least some of the strains are capable of causing human illness. Interestingly, the presence of some genetically indistinguishable isolates within the 15 isolates examined suggests that cross-contamination in the fresh produce environment does occur. These findings have useful implications in terms of food safety and for informing microbial surveillance programmes in the UK fresh produce supply chain.

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A Look inside the Listeria monocytogenes Biofilms Extracellular Matrix

Cited by 81 publications

References 102 publications

Ready-to-eat meat products as a source of Listeria monocytogenes

Ready-to-eat meat products as a source of Listeria monocytogenes

A Bioengineered Nisin Derivative, M21A, in Combination with Food Grade Additives Eradicates Biofilms of Listeria monocytogenes

Listeria monocytogenes isolates from ready to eat plant produce are diverse and have virulence potential

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