Bactéries sporulées et biofilms : un problème récurrent dans les lignes de production de lait reconstitué ou recombiné pasteurisé

Malek, Fadila

doi:10.1139/cjm-2018-0435

Cited by 3 publications

(1 citation statement)

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“…This study investigates the influence of the acclimatization of two hygiene indicator bacteria, Staphylococcus aureus and Escherichia coli , in the conditions of three different commercial food products, even at low concentrations, on the potential for adhesion and biofilm formation. According to the literature, industries that manufacture UHT milk, mineral water or orange juice are highly affected by the problem of biofilm formation (Boutaleb et al, 2008; Malek, 2019; Prado et al, 2018; Shemesh et al, 2014; Srey et al, 2013). The biofilms formed contribute to the resistance of microorganisms to applicable cleaning and disinfection procedures for industrial structures and equipment due to the formation of a protective envelope around the bacteria.…”

Section: Introductionmentioning

confidence: 99%

Effect of food environment on the ability of microorganisms to form biofilms

Radi Benjelloun,

Bahlaouan,

Rizki

et al. 2024

Journal of Food Safety

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The aim of this study is to understand the effect of the food product's, even in trace amounts, in the biofilm formation potential of Escherichia coli and Staphylococcus aureus. Bacterial adhesion was tested using three different food media, in which bacterial cells were adapted before determining how this would affect their adhesion score and biofilm formation potential: sterilized milk, mineral water, and pasteurized commercial orange juice. After characterization of the bacteria and the adhesion support by the contact angle, the adhesion score obtained by the theoretical mathematical model XDLVO developed by van Oss was compared to that obtained by the experimental approach, in order to examine the role of non‐specific (thermodynamic) and specific (biological) interactions in adhesion. Changes in the membrane composition of bacteria, as a function of acclimation conditions, were evaluated by infrared spectroscopy. Results reveal variability in the spectral region between 900 and 1200 cm−1 specific to capsular polysaccharides (CPS) or lipopolysaccharides (LPS), and also in the range between 2800 and 3000 cm−1 characteristic of membrane lipids and phospholipids. Biofilm formation by S. aureus and E. coli was affected by commercial UHT milk. This led to increased hydrophobicity and total adhesion energy within the environment of these strains. However, no correlation was observed between the adhesion scores obtained through experimental and theoretical approaches. This underscores the necessity of considering the specific characteristics of individual food products in understanding the phenomenon of biofilm formation. Understanding, the mechanism, the variations in bacterial surface characteristics, and the conditions that favor or disadvantage the formation of biofilms, may have important implications, in the development of preventive and curative strategies, to control of food‐borne infections.

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