Review of Pseudomonas Attachment and Biofilm Formation in Food Industry

Meliani, Amina; Bensoltane, Ahmed

doi:10.4172/2375-446x.1000126

Cited by 42 publications

(27 citation statements)

References 59 publications

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“…Pseudomonas persist in the fish‐processing environment, where adhesion to surfaces and biofilm formation have important roles in their survival. For adhesion to surfaces, the bacterial cell characteristics and the environmental conditions are important .…”

Section: Discussionmentioning

confidence: 99%

“…In the fish‐processing industry, Pseudomonas sp. is a serious problem due to adhesion to surfaces and biofilm mode of survival under severe conditions, thus allowing these bacteria to persist in this niche . Pathogenic bacteria can also be present on fish meat and in fish processing environments, where they can attach to surfaces and form biofilms .…”

Section: Introductionmentioning

confidence: 99%

“…is a serious problem due to adhesion to surfaces and biofilm mode of survival under severe conditions, thus allowing these bacteria to persist in this niche. 4 Pathogenic bacteria can also be present on fish meat and in fish processing environments, where they can attach to surfaces and form biofilms. 5,6 In this environment, therefore, spoilage and pathogenic bacteria can form complex multispecies biofilms, from where they can cross-contaminate other food, and reduce shelf life and promote food-borne transmission of diseases.…”

Section: Introductionmentioning

confidence: 99%

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SpoilagePseudomonasbiofilm withEscherichia coliprotection in fish meat at 5 °C

2019

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BACKGROUND Pseudomonas are part of the indigenous microbiota of different foods, where they gradually cause spoilage. In fish meat, Pseudomonas fragi and Pseudomonas psychrophila have been identified as important spoilers. The initial aim of this study was to investigate the physiological characteristics, adhesion, and biofilm of P. fragi and P. psychrophila under temperatures related to the fish‐processing industry. The further aim was to define the problem of increased growth of pathogenic bacteria in the presence of spoilage bacteria in vitro and in fish meat. RESULTS Temperature dependence on physiological characteristics, adhesion, and biofilm was observed. Hydrophobicity and autoaggregation were most prominent at 15 °C, and at this temperature floating biofilm was also formed. The adhesion of these Pseudomonas was up to 2 log CFU cm−1 more pronounced on stainless steel than polystyrene, with up to five times greater biofilm biomass production at 5 °C on polystyrene. This paralleled at least a 0.5 log CFU g−1 increase in the pathogenic bacterium Escherichia coli in fish meat. CONCLUSION Pseudomonas fragi and P. psychrophila adhesion and biofilm depend on the temperature, and are stimulated by temperatures that can occur during the processing and storage of fish meat. Strong Pseudomonas biofilm formation under refrigeration conditions is protective for E. coli, potentially by providing more favorable conditions by ensuring a higher concentration of nutrients. Interactions between spoilage Pseudomonas and pathogenic bacteria can occur through different mechanisms, and an understanding of these is of particular importance to ensure the overall quality and safety of fish meat and other proteinaceous foods. © 2019 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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SpoilagePseudomonasbiofilm withEscherichia coliprotection in fish meat at 5 °C

2019

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“…For example, in P. aeruginosa , these three stages have been sub-categorized into five phases [29,30]. These five phases are: (i) development of a surface adjusting film (layer) on which the biofilm grows (ii) movement of microbial cells into a nearby surface (iii) adhesion (reversible or irreversible) of microbes to a conditioned surface (iv) division and growth of microbes, microcolony formation, and phenotype and genotype changes (v) lastly, dispersal of cells using swarming (twitching motility), clumping (rolling motility), and surface/clumping (sliding motility) manner [31,32].…”

Section: Main Textmentioning

confidence: 99%

Challenges of intervention, treatment, and antibiotic resistance of biofilm-forming microorganisms

Gebreyohannes

Nyerere

Bii

et al. 2019

Heliyon

289

190

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Background: Biofilms are multicellular communities of microorganisms held together by a self-produced extracellular matrix. The ability of microbes to form biofilm is a universal, ubiquitous, and dynamic process. This dynamic process of biofilms establishes an important strategy to withstand and survive harsh environmental conditions and antimicrobial agents. Objective: This review paper aims to give an overview of antibiotic resistance, intervention, and treatment of infections caused by biofilm-forming organisms. Moreover, it can also help to motivate scholars to search for new anti-biofilm strategies and most appropriate methods to tackle the effect of biofilm infections on healthcare services. Methods: This paper was written by reviewing recent research and review articles which are reporting about the antibiotic resistance, prevention, and treatment of biofilm-producing organisms. Conclusion: Bioprospecting for quorum quenching compounds can be an appropriate solution for controlling biofilm infections.

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“…Biofilms are a common cause of food contamination with undesirable bacteria and represent a significant challenge in the food industry (Srey et al., 2013). Pathogenic bacterial communities, like those from Pseudomonas aeruginosa , can grow on abiotic surfaces of different equipment in the food industry and can cross-contaminate and cause post-processing contamination, representing a risk to human health (Meliani and Bensoltane, 2015). However, despite well known as a leading human opportunistic pathogen, P. aeruginosa is an under-recognized microorganism in food safety.…”

Section: Introductionmentioning

confidence: 99%

Grapefruit essential oils inhibit quorum sensing of Pseudomonas aeruginosa

Luciardi

Blázquez

Cartagena

et al. 2019

Food sci. technol. int.

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Citrus essential oils are used in food to confer flavor and aromas. The citrus essential oils have been granted as GRAS and could be used as antimicrobial additives to control bacterial quorum sensing from potential food bacterial pathogens. The chemical composition and inhibitory activity of Citrus paradisi (grapefruit) essential oils obtained by cold-pressed method (EOP) and cold-pressed method followed by steam distillation, against Pseudomonas aeruginosa were determined . The GC-MS analyses of the oil indicated the amount of the essential oil components was highest with D-limonene in both cases. However, the extraction method modified the chemical composition. EOP had higher amount of coumarins and flavonoid as well as less oxygenated terpenoids. At 0.1 mg/mL essential oils were not able to modify the bacterial development but inhibited the P. aeruginosa biofilm production between 52% and 55%, sessile viability between 45% and 48%, autoinducer production and elastase activity between 30% and 56%. Limonene was less effective at inhibiting P. aeruginosa than the essential oils, suggesting a synergistic effect of the minor components. According to our results, grapefruit essential oils could be used as a food preservative to control P. aeruginosa virulence.

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Review of Pseudomonas Attachment and Biofilm Formation in Food Industry

Cited by 42 publications

References 59 publications

SpoilagePseudomonasbiofilm withEscherichia coliprotection in fish meat at 5 °C

SpoilagePseudomonasbiofilm withEscherichia coliprotection in fish meat at 5 °C

Challenges of intervention, treatment, and antibiotic resistance of biofilm-forming microorganisms

Grapefruit essential oils inhibit quorum sensing of Pseudomonas aeruginosa

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