Identification of biofilm hotspots in a meat processing environment: Detection of spoilage bacteria in multi-species biofilms

Wagner, Eva; Pracser, Nadja; Thalguter, Sarah; Fischel, Katharina; Rammer, Nicole; Pospíšilová, Lucie; Alispahic, Merima; Wagner, Martin; Rychli, Kathrin

doi:10.1016/j.ijfoodmicro.2020.108668

Cited by 54 publications

(45 citation statements)

References 42 publications

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“…In most studies of foodborne pathogens, only a few targeted microorganisms are isolated and characterized 2 , 4 . However, polymicrobial colonization of retail meat products and meat processing environments is common 16 , 17 , 26 , and these polymicrobial conditions could have antagonistic or synergistic effects on foodborne pathogens 39 . S. aureus is ubiquitous and colonizes the skin, nose and hair of humans and other animals; consequently, the contamination of retail meat products with S. aureus strains occurs despite food safety measures.…”

Section: Discussionmentioning

confidence: 99%

“…Survival mechanisms of Campylobacter include the viable but non-culturable condition (VBNC), biofilm formation, aerotolerance, and acquisition of cryoprotectant molecules 14 , 15 . Biofilm production by foodborne pathogens in retail meat processing surfaces and environments facilitates their survival 16 , 17 and ensures the contamination of retail meat products. In situations where enhanced survival and biofilm formation have been reported in retail meat and liver products, the food matrix environment influenced the survival of Campylobacter 18 , 19 .…”

Section: Introductionmentioning

confidence: 99%

“…are also prevalent in retail meat and liver products 23 – 25 . Likewise, many spoilage bacteria have been identified in biofilms in meat processing environments that are known to contaminate retail meat products 16 , 17 . The presence of other co-contaminants could enhance survival of Campylobacter spp.…”

Section: Introductionmentioning

confidence: 99%

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Staphylococcus aureus enhances biofilm formation, aerotolerance, and survival of Campylobacter strains isolated from retail meats

Karki

Ballard

Harper

et al. 2021

Sci Rep

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In retail meat products, Campylobacter jejuni, C. coli, and Staphylococcus aureus have been reported in high prevalence. The polymicrobial interaction between Campylobacter and other bacteria could enhance Campylobacter survival during the adverse conditions encountered during retail meat processing and storage. This study was designed to investigate the potential role of S. aureus from retail meats in enhancing the survival of Campylobacter exposed to low temperature, aerobic conditions, and biofilm formation. Results indicated that viable S. aureus cells and filter-sterilized cell-free media obtained from S. aureus prolonged the survival of Campylobacter at low temperature and during aerobic conditions. Biofilm formation of Campylobacter strains was significantly enhanced in the presence of viable S. aureus cells, but the results were inconclusive when extracts from cell-free media were used. In conclusion, the presence of S. aureus cells enhances survivability of Campylobacter strains in adverse conditions such as low temperature and aerobic conditions. Further investigations are warranted to understand the interaction between Campylobacter and S. aureus, and effective intervention strategies are needed to reduce the incidence of both foodborne pathogens in retail meat products.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Staphylococcus aureus enhances biofilm formation, aerotolerance, and survival of Campylobacter strains isolated from retail meats

Karki

Ballard

Harper

et al. 2021

Sci Rep

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“…Previous research findings into biofilm formation by L. monocytogenes have been inconsistent and contradictory. However, many recent studies have shown that this is a significant strategy deployed for the survival and persistence of some L. monocytogenes [147,[151][152][153]. L. monocytogenes can produce biofilms on a variety of materials found in food production facilities, such as buna-N rubber, cast iron, stainless steel, nylon, teflon, polyester floor sealant and glass [154][155][156][157].…”

Section: Biofilm Formationmentioning

confidence: 99%

Application of Whole Genome Sequencing to Aid in Deciphering the Persistence Potential of Listeria monocytogenes in Food Production Environments

et al. 2021

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Listeria monocytogenes is the etiological agent of listeriosis, a foodborne illness associated with high hospitalizations and mortality rates. This bacterium can persist in food associated environments for years with isolates being increasingly linked to outbreaks. This review presents a discussion of genomes of Listeria monocytogenes which are commonly regarded as persisters within food production environments, as well as genes which are involved in mechanisms aiding this phenotype. Although criteria for the detection of persistence remain undefined, the advent of whole genome sequencing (WGS) and the development of bioinformatic tools have revolutionized the ability to find closely related strains. These advancements will facilitate the identification of mechanisms responsible for persistence among indistinguishable genomes. In turn, this will lead to improved assessments of the importance of biofilm formation, adaptation to stressful conditions and tolerance to sterilizers in relation to the persistence of this bacterium, all of which have been previously associated with this phenotype. Despite much research being published around the topic of persistence, more insights are required to further elucidate the nature of true persistence and its implications for public health.

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“…Initially there was some debate in the literature on L. monocytogenes ability to form biofilms, however there is growing evidence to suggest biofilm formation is a key component of the survival and persistence of some strains 16,[20][21][22] . Early studies have tried to associate biofilm formation to a lineage or serotype with varying results [23][24][25] .…”

Section: Discussionmentioning

confidence: 99%

Colonisation dynamics of Listeria monocytogenes strains isolated from food production environments

Gray

Chandry

Kaur

et al. 2021

Sci Rep

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Listeria monocytogenes is a ubiquitous bacterium capable of colonising and persisting within food production environments (FPEs) for many years, even decades. This ability to colonise, survive and persist within the FPEs can result in food product cross-contamination, including vulnerable products such as ready to eat food items. Various environmental and genetic elements are purported to be involved, with the ability to form biofilms being an important factor. In this study we examined various mechanisms which can influence colonisation in FPEs. The ability of isolates (n = 52) to attach and grow in biofilm was assessed, distinguishing slower biofilm formers from isolates forming biofilm more rapidly. These isolates were further assessed to determine if growth rate, exopolymeric substance production and/or the agr signalling propeptide influenced these dynamics and could promote persistence in conditions reflective of FPE. Despite no strong association with the above factors to a rapid colonisation phenotype, the global transcriptome suggested transport, energy production and metabolism genes were widely upregulated during the initial colonisation stages under nutrient limited conditions. However, the upregulation of the metabolism systems varied between isolates supporting the idea that L. monocytogenes ability to colonise the FPEs is strain-specific.

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Identification of biofilm hotspots in a meat processing environment: Detection of spoilage bacteria in multi-species biofilms

Cited by 54 publications

References 42 publications

Staphylococcus aureus enhances biofilm formation, aerotolerance, and survival of Campylobacter strains isolated from retail meats

Staphylococcus aureus enhances biofilm formation, aerotolerance, and survival of Campylobacter strains isolated from retail meats

Application of Whole Genome Sequencing to Aid in Deciphering the Persistence Potential of Listeria monocytogenes in Food Production Environments

Colonisation dynamics of Listeria monocytogenes strains isolated from food production environments

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