Campylobacter biofilms

Ma, Luyao; Feng, Jian; Zhang, Jingbin; Lu, Xiaonan

doi:10.1016/j.micres.2022.127149

Cited by 10 publications

(6 citation statements)

References 134 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Biofilm formation can occur through multiple pathways. Its structure is both species-specific and dependent on environmental conditions [ 23 ]. Previous studies indicate that the second messenger molecule cyclic diguanosine monophosphate, nutritional conditions, bacterial motility, type VI secretion system, and quorum-sensing regulate biofilm formation [ [24] , [25] , [26] ].…”

Section: Discussionmentioning

confidence: 99%

Molecular mechanisms of DNase inhibition of early biofilm formation Pseudomonas aeruginosa or Staphylococcus aureus: A transcriptome analysis

Deng,

Zhou,

Qin

et al. 2024

Biofilm

View full text Add to dashboard Cite

Section: Discussionmentioning

confidence: 99%

Molecular mechanisms of DNase inhibition of early biofilm formation Pseudomonas aeruginosa or Staphylococcus aureus: A transcriptome analysis

Deng,

Zhou,

Qin

et al. 2024

Biofilm

View full text Add to dashboard Cite

“…The survival of campylobacter in the food chain remains a paradox since the bacterium is a fastidious organism with characteristic special growth requirements for successful subculturing in the laboratory (e.g., heat-resistant, microaerophilic organism requiring the presence of blood in its culture medium). Recently, biofilm formation has been proposed as the main mechanism of maintenance and transmission for the pathogen from animals to humans [156]. In general, the biofilm-forming ability of Campylobacter is strain-dependent and varies among organism's isolated strains [157,158], as well as between different Campylobacter spp.…”

Section: Biofilm-forming Ability Of Campylobacter Sppmentioning

confidence: 99%

Prevalence and Distribution of Thermotolerant Campylobacter Species in Poultry: A Comprehensive Review with a Focus on the Factors Affecting the Detection and Enumeration of Campylobacter jejuni and Campylobacter coli in Chicken Meat

Andritsos¹,

Tzimotoudis²,

Mataragas³

2023

Preprint

View full text Add to dashboard Cite

It is well known that the strong-evidence foodborne outbreaks of human campylobacteriosis are associated with the consumption of raw or incompletely thermally processed poultry meat, whereas broilers act as the main reservoir for Campylobacter species. Campylobacter jejuni and Campylobacter coli are the two main species of campylobacters detected in chicken meat, while they account for almost 90% of the reported cases of campylobacteriosis in humans. Over 80% of these cases are attributed to C. jejuni and about 10% of them are due to C. coli. Therefore, until recently the dominance of C. jejuni against all other Campylobacter spp. isolated from chicken meat samples was well established and unquestionable. Lately, however, C. coli has been increasingly recovered from chicken meat to such an extent that it is now evident that it often comprises the dominant species among the identified campylobacters in the meat samples. This work attempts for the first time a detailed review in the literature to deepen into this noteworthy epidemiological swift in the prevalence of C. jejuni and C. coli, along with the distribution of Campylobacter spp. in chicken meat. Factors such as the sampling method followed for screening campylobacters in broiler carcasses (e.g., swabs or carcass rinsates, skinned or skinless meat excised samples) and part of the animal carcass from which the sample is obtained (e.g., neck, breast, leg), seasonality of sampling (summer vs. winter) and environmental conditions (e.g., rainfall, relative humidity) at the farm level, the isolation procedure (enumeration or detection) and pathogen identification (biochemical or molecular), the enrichment and plating isolation media (e.g., Bolton vs. Preston broth, charcoal-based vs. chromogenic agars), as well as the biofilm-forming ability of different campylobacters, highlight the multivariate dimension of the phenomenon and are thoroughly discussed in the present review.

show abstract

“…Campylobacter is a microaerobic bacterium, but it is able to survive under aerobic conditions outside the intestinal tract of the host (Ma et al, 2022 ). Shagieva et al investigated the survival rate of C. jejuni , including waterborne isolates, under different environmental conditions (i.e., low temperature, aerobic and microaerobic conditions).…”

Section: Prevalence and Characterization Of Campylobactermentioning

confidence: 99%

“…Biofilm formation regulated by quorum sensing (QS) is critical for the survival of C. jejuni and its high prevalence in the environment (Ma et al, 2022 ). Many phytochemicals, fatty acids, and peptides have been studied for C. jejuni intervention.…”

Section: Prevalence and Characterization Of Campylobactermentioning

confidence: 99%

“…Due to its microaerobic nature, Campylobacter can colonize the intestinal tract of food-producing animals such as poultry, cattle, sheep, and swine (Hansson et al, 2018 ). However, it can also survive under aerobic conditions and infect humans through the food supply chain by forming biofilms or entering the viable but non-culturable state (Lv et al, 2019 ; Ma et al, 2022 ). The main route of infection has been identified as the consumption of contaminated food commodities, such as unpasteurized dairy products, undercooked poultry meat and/or contaminated water (Silva et al, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation