Current Knowledge on Listeria monocytogenes Biofilms in Food-Related Environments: Incidence, Resistance to Biocides, Ecology and Biocontrol

Rodríguez-López, Pedro; Rodríguez-Herrera, Juan José; Vázquez‐Sánchez, Daniel; Cabo, Marta López

doi:10.3390/foods7060085

Cited by 97 publications

(58 citation statements)

References 165 publications

(194 reference statements)

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“…Listeria monocytogenes can colonize most of the surfaces and equipment encountered in the food industry including refrigerated environments, and persistent strains have been reported (Bridier et al ). Antimicrobial peptides were described as potential anti‐biofilm agents against multidrug‐ and sanitizer‐resistant clinical and food pathogens (Chung and Khanum ; Rodríguez‐López et al ). LAB and their bacteriocins have been well documented for their antimicrobial activity against L. monocytogenes with a great potential to improve safety in the food chain reducing associated public health risks (Castellano et al ).…”

Section: Discussionmentioning

confidence: 99%

Lactocin AL705 as quorum sensing inhibitor to control Listeria monocytogenes biofilm formation

Melián¹,

Segli²,

Gonzalez

et al. 2019

J Appl Microbiol

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Aims: The control of Listeria monocytogenes biofilm formation using lactocin AL705 bacteriocin at sub-minimum inhibitory concentrations (MICs) through an antiquorum sensing strategy, was preliminarily investigated. Methods and Results: The screening for biofilm formation of different Listeria species at 10°C allowed selecting L. monocytogenes FBUNT for its use as biofilm producer. MIC and minimum bactericidal concentration of lactocin AL705 purified extract against the pathogen was determined. Bacteriocin sub-MICs were used to evaluate biofilm reduction. Concentrations between 2Á5-20 AU ml À1 of lactocin AL705 produced significant decreases in biofilm formation without affecting the growth of the pathogen after 3 days of incubation. When bacteriocin concentrations (5-20 arbitrary units per millilitre (AU ml À1 )) were investigated as quorum sensing (QS) inhibitors using Vibrio harveyi as reporter strain, a significant reduction in luminescence by lactocin AL705 (20 AU ml À1 ) was observed. Even when L. monocytogenes produced AI-2 like molecules as recognized by the reporter strain, bacteriocins did not interfere with this compound. Conclusion: Antilisterial lactocin AL705 used to disrupt QS through a signal molecule inactivation was able to control L. monocytogenes FBUNT biofilm formation. Other molecule(s) different from the AI-2 involved during biofilm formation could be acting as target of the bacteriocin. Significance and Impact of the Study: The use of bacteriocins derived from food-grade micro-organisms as a QS inhibition represents an effective strategy to control pathogens as well as an environmentally friendly sanitation method to mitigate postprocessing food contamination.Journal of Applied Microbiology 127, 911--920

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Section: Discussionmentioning

confidence: 99%

Lactocin AL705 as quorum sensing inhibitor to control Listeria monocytogenes biofilm formation

Melián¹,

Segli²,

Gonzalez

et al. 2019

J Appl Microbiol

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“…Presently, chemical compounds such as quaternary ammonium salts, chlorine, and acids are being used to protect fresh fruits and vegetable from microbial spoilage and to increase their CRF3-2019-0117 Submitted 5/8/2019, Accepted 9/9/2019 shelf life. However, many pathogens are becoming resistant to these conventional sanitizing compounds (Rodríguez-López, Rodríguez-Herrera, Vázquez-Sánchez, & Lopez Cabo, 2018;Tomat, Balagué, Aquili, Verdini, & Quiberoni, 2018). Further, the efficiency of these chemical sanitizing agents depends on the availability of free chlorine, wash water quality, microbial load, washing time, and presence of other organic and inorganic matter (Murray et al, 2017;Xiang, Kang, et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Nonthermal Plasma–Liquid Interactions in Food Processing: A Review

Perinban

Orsat

Raghavan

2019

Comp Rev Food Sci Food Safe

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Nonthermal processing methods are often preferred over conventional food processing methods to ensure nutritional quality. Nonthermal plasma (NTP) is a new field of nonthermal processing technology and seeing increased interest for application in food preservation. In food applications of NTP, liquid interactions are the most prevalent. The NTP reactivity and product storability are altered during this interaction. The water activated by NTP (plasma‐activated water [PAW]) has gained considerable attention during recent years as a potential disinfectant in fruits and vegetable washing. However, detailed understanding of the interactions of NTP reactive species with food nutritional components in the presence of water and their stability in food is required to be explored to establish the potential of this emerging technology. Hence, the main objective of this review is to give a complete overview of existing NTP–liquid interactions. Further, their microbial inactivation mechanisms and the effects on food quality are discussed in detail. Most of the research findings have suggested the successful application of NTP and PAW for microbial inactivation and food preservation. Still, there are some research gaps identified and a complete analysis of the stability of plasma reactive species in food is still missing. By addressing these issues, along with the available research output in this field, it is possible that NTP can be successfully used as a food decontamination method in the near future.

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“…monocytogenes can persist for years on equipment and installations in food industry facilities. This is mainly due to its capacity to survive and multiply under food-related conditions that are stressful for other bacteria, such as refrigeration temperatures, drying out, heat, high salt concentrations and extreme pH values, in addition to its ability to form biofilms [13]. Biofilms are structured microbial communities enclosed in a self-produced matrix of hydrated extracellular polymeric substances (EPS) that adhere to an inert or living surface [14].…”

Section: Introductionmentioning

confidence: 99%

Architecture and Viability of the Biofilms Formed by Nine Listeria Strains on Various Hydrophobic and Hydrophilic Materials

2019

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Biofilms are a key factor in the persistence of Listeria in food processing plants, representing a potential source of foodstuff contamination. Nine Listeria strains (eight Listeria monocytogenes and one Listeria ivanovii) were studied by confocal laser scanning microscopy (CLSM) for their ability to form biofilm on glass, polystyrene, graphene and resin after 120 h of incubation at 12 °C. The relationship between cell surface hydrophobicity and biofilm formation was also investigated. On comparing the data for all the strains, similar (P > 0.05) biovolume values were obtained on glass (average 3.39 ± 1.69 µm3/µm2) and graphene (2.93 ± 1.14 µm3/µm2), while higher (P < 0.05) values were observed for polystyrene (4.39 ± 4.14 µm3/µm2). The highest (P < 0.01) biovolume levels were found in the biofilms formed on resin (7.35 ± 1.45 µm3/µm2), which also had the smallest biomass of inactivated cells (0.38 ± 0.37 µm3/µm2 vs. 1.20 ± 1.12 µm3/µm2 on the remaining surfaces; P < 0.001). No relationship was noted between cell surface hydrophobicity and biofilm-forming ability.

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Current Knowledge on Listeria monocytogenes Biofilms in Food-Related Environments: Incidence, Resistance to Biocides, Ecology and Biocontrol

Cited by 97 publications

References 165 publications

Lactocin AL705 as quorum sensing inhibitor to control Listeria monocytogenes biofilm formation

Lactocin AL705 as quorum sensing inhibitor to control Listeria monocytogenes biofilm formation

Nonthermal Plasma–Liquid Interactions in Food Processing: A Review

Architecture and Viability of the Biofilms Formed by Nine Listeria Strains on Various Hydrophobic and Hydrophilic Materials

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