Effect of trisodium phosphate on biofilm and planktonic cells of Campylobacter jejuni, Escherichia coli O157: H7, Listeria monocytogenes and Salmonella typhimurium

Somers, Eileen B.; Schoeni, Jean L.; Wong, Amy C. Lee

doi:10.1016/0168-1605(94)90178-3

Cited by 149 publications

(83 citation statements)

References 12 publications

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“…At a concentration of 10% (wt/vol), TSP has been used to reduce the population of Salmonella Enteritidis in biofilm, although, like alkaline hypochlorite, the sanitizer has greater efficacy at the interface of the biofilm and the sanitizer compared to the interior of the biofilm (Korber et al, 1997). Biofilm cells of S. Typhimurium and L. monocytogenes are more resistant to TSP than planktonic cells (Somers et al, 1994). Trisodium phosphate (12%, pH 11.18), when applied to beef tissue surfaces for various times and at a range of temperatures, caused reductions in populations of pseudomonads, E. coli O157:H7, Listeria innocua, and S. Typhimurium over a 21-day storage period (Dorsa et al, 1998).…”

Section: Alkali Stressmentioning

confidence: 99%

Habituation of Foodborne Pathogens Exposed to Extreme pH Conditions: Genetic Basis and Implications in Foods and Food Processing Environments

Sharma

Taormina²,

Beuchat

2003

FSTR

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Foodborne microorganisms capable of causing human diseases are exposed to a wide range of physical and chemical stresses in the environment. Exposure of cells to extreme, yet sublethal, preharvest and postharvest conditions can result in habituation or adaptation, which may subsequently afford protection against otherwise lethal stresses. The genetic basis for production of acid-shock proteins and heat-shock proteins as well as other intracellular and extracellular factors that play a role in the development of tolerance and cross protection to environmental stresses has been studied extensively, the focus largely being directed toward Escherichia coli and Salmonella. Less is known about habituation of other foodborne pathogens and spoilage microorganisms in extreme alkaline environments. Exposure of cells to sublethal concentrations of alkaline cleaners and sanitizers routinely used in food processing plants, for example, creates conditions for alkaline habituation which may result in cross protection against heat or other pasteurization or preservation technologies used in the food industry. This paper briefly reviews the genetic basis for development of tolerance of foodborne pathogens to extreme pH conditions and discusses some of the practical implications in foods and food processing environments.

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Section: Alkali Stressmentioning

confidence: 99%

Habituation of Foodborne Pathogens Exposed to Extreme pH Conditions: Genetic Basis and Implications in Foods and Food Processing Environments

Sharma

Taormina²,

Beuchat

2003

FSTR

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“…A biofilm is a community of microbes embedded in an organic polymer matrix, adhering to a surface (3). Early studies have shown that E. coli O157:H7 can form biofilms on a variety of surfaces (6,29). In Salmonella spp.…”

mentioning

confidence: 99%

Analyses of the Red-Dry-Rough Phenotype of an Escherichia coli O157:H7 Strain and Its Role in Biofilm Formation and Resistance to Antibacterial Agents

Uhlich¹,

Cooke

Solomon

2006

Appl Environ Microbiol

208

185

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In a previous study, we identified Congo red-binding and -nonbinding phase variants of Escherichia coli serotype O157:H7 strain ATCC 43895. The Congo red-binding variant, strain 43895OR, produced a dry, aggregative colony that was similar to the red, dry, and rough (rdar) phenotype characteristic of certain strains of Salmonella. In contrast, variant 43895OW produced a smooth and white colony morphology. In this study, we show that, similar to rdar strains of Salmonella enterica serovar Typhimurium, strain 43895OR forms large aggregates in broth cultures, firm pellicles at the air-medium interface on glass, and dense biofilms on glass and polystyrene. However, unlike S. enterica serovar Typhimurium, strain 43895OR does not stain positive for cellulose production. When strain 43895OR was fixed on agar, scanning electron microscopy showed cells expressing extracellular matrix (ECM) containing curli fibers. Strain 43895OW was devoid of any ECM or curli fibers on agar but showed expression of curli fibers during attachment to glass. Strain 43895OR produced >4-fold-larger amounts of biofilm than strain 43895OW on polystyrene, glass, stainless steel, and Teflon; formation was >3-fold higher in rich medium than in nutrient-limited medium. Biofilm-associated cells of both strains showed statistically greater resistance (P < 0.05) to hydrogen peroxide and quaternary ammonium sanitizer than their respective planktonic cells. This study shows that the rdar phenotype of E. coli O157:H7 strain 43895OR is important in multicellular growth, biofilm formation, and resistance to sanitizers. However, the lack of cellulose production by strain 43895OR indicates important differences in the ECM composition compared to that of Salmonella.

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“…Several innovative approaches both chemically and physically have been explored for the decontamination of fresh or fresh-cut vegetables (Table 17.5). Effective washing and decontamination of fresh-cut veg etables is difficult to achieve due to the different types of vegetables, the inadequate efficacy of individual treatments alone (Table 17.5), the presence of biofilms on vegetables and on processing equipment (Jahid and Ha, 2012;Somers et al, 1994), and internalization/infil tration of bacteria within produce (Zhuang et al, 1995;Zheng et al, 2013;Takeuchi and Frank, 2000). Therefore, a combination of different disinfection methods (e.g., hurdle technology) (Rico et al, 2007;Joshi et al, 2013) is necessary to increase the efficacy of disinfectants against microbial population reduction.…”

Section: Bacteriamentioning

confidence: 99%

Microbial ecology of fresh vegetables

Zheng

Kase

Jesús

et al. 2016

Quantitative Microbiology in Food Processing

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Effect of trisodium phosphate on biofilm and planktonic cells of Campylobacter jejuni, Escherichia coli O157: H7, Listeria monocytogenes and Salmonella typhimurium

Cited by 149 publications

References 12 publications

Habituation of Foodborne Pathogens Exposed to Extreme pH Conditions: Genetic Basis and Implications in Foods and Food Processing Environments

Habituation of Foodborne Pathogens Exposed to Extreme pH Conditions: Genetic Basis and Implications in Foods and Food Processing Environments

Analyses of the Red-Dry-Rough Phenotype of an Escherichia coli O157:H7 Strain and Its Role in Biofilm Formation and Resistance to Antibacterial Agents

Microbial ecology of fresh vegetables

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