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

Karki, Anand B.; Ballard, Kaylee; Harper, Claudia G.; Sheaff, Robert J.; Fakhr, Mohamed K.

doi:10.1038/s41598-021-91743-w

Cited by 13 publications

(10 citation statements)

References 53 publications

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“…Campylobacter has already shown prolonged survival when co-cultured with Pseudomonas spp., allowing it to cope with adverse environmental conditions under normal aerobic conditions [ 25 ]. Similar results were also observed by a few studies that investigated the co-culture of Campylobacter with other protozoa and bacteria under the same conditions, such as Acanthamoeba castellanii , Tetrahymena pyriformis , Staphylococcus aureus and Escherichia coli [ 26 , 27 , 28 , 29 , 30 ]. Moreover, Campylobacter spp.…”

Section: Introductionsupporting

confidence: 85%

“…[ 25 ]. Furthermore, a recent study reported the survival of C. jejuni strains in the presence of S. aureus in low-temperature and aerobic conditions, indicating that metabolites produced by S. aureus and the reduced levels of dissolved oxygen improve the survival of C. jejuni [ 30 ]. Additionally, a similar relationship may exist between C. jejuni and Salmonella spp.…”

Section: Discussionmentioning

confidence: 99%

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Survival of Campylobacter jejuni Co-Cultured with Salmonella spp. in Aerobic Conditions

et al. 2022

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Campylobacter and Salmonella are responsible for the two major foodborne zoonotic diseases in Europe; poultry is the main infection source. Campylobacter cannot grow under aerobic conditions, but can show aerobic survival when co-cultured with other microorganisms; however, its interaction with Salmonella has not been studied yet. In this study, these two bacteria were co-cultured under controlled aerobic conditions. Different concentrations and strains of C. jejuni were incubated with or without different Salmonella serotypes (10 CFU) at 37 °C for 16 h. C. jejuni did not grow after incubation with or without Salmonella. The survival of C. jejuni was observed only for the highest initial concentration of 6 log CFU/mL with or without Salmonella. However, its survival was significantly higher when co-cultured with Salmonella. No survival was observed at lower concentrations. C. jejuni survival was positively affected by the presence of Salmonella but depended on the Salmonella serotype, the C. jejuni strain and the initial concentration. On the other hand, the Salmonella enumerations were not affected by C. jejuni. Our results suggest potential interactions between Salmonella and C. jejuni that require further investigations for a clearer understanding of their behavior in natural habitats.

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Section: Introductionsupporting

confidence: 85%

Section: Discussionmentioning

confidence: 99%

Survival of Campylobacter jejuni Co-Cultured with Salmonella spp. in Aerobic Conditions

et al. 2022

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“…In contrast to monoculture biofilms, the mixed-culture biofilms of C. jejuni with pseudomonads had significantly enhanced mechanical strength [166]. Enhanced biofilm formation was also observed for C. jejuni and C. coli in the presence of S. aureus, with increased aerotolerance and survivability in parallel for the Campylobacter strains [162].…”

Section: Biofilm-forming Ability Of Campylobacter Sppmentioning

confidence: 97%

“…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. [159][160][161], while it is also affected by the presence of other bacterial species [162][163][164][165][166][167]. Regarding the biofilm-forming ability of C. jejuni and C. coli, the latter isolates seem able to form biofilms significantly better compared to C. jejuni isolates (p < 0.05) [157,160] and that could be another reason for the increased prevalence of C. coli against C. jejuni in the chicken meat samples.…”

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

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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.

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“…Microbial species secrete numerous enzymes, signaling and scavenging molecules that can affect the growth and survival of other microbial cells in their vicinity ( Liu et al, 2017 ). Sometimes there are keystone species in a biofilm community which – regardless of their proportion – are often involved in promoting biofilm formation in other species as well as protecting other community members from external stressors ( Parijs and Steenackers, 2018 ; Karki et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Synergistic interactions in multispecies biofilm combinations of bacterial isolates recovered from diverse food processing industries

Sadiq¹,

Reu²,

Burmølle

et al. 2023

Front. Microbiol.

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Most biofilms within the food industry are formed by multiple bacterial species which co-exist on surfaces as a result of interspecies interactions. These ecological interactions often make these communities tolerant against antimicrobials. Our previous work led to the identification of a large number (327) of highly diverse bacterial species on food contact surfaces of the dairy, meat, and egg industries after routine cleaning and disinfection (C&D) regimes. In the current study, biofilm-forming ability of 92 bacterial strains belonging to 26 genera and 42 species was assessed and synergistic interactions in biofilm formation were investigated by coculturing species in all possible four-species combinations. Out of the total 455 four-species biofilm combinations, greater biofilm mass production, compared to the sum of biofilm masses of individual species in monoculture, was observed in 34 combinations. Around half of the combinations showed synergy in biofilm mass > 1.5-fold and most of the combinations belonged to dairy strains. The highest synergy (3.13-fold) was shown by a combination of dairy strains comprising Stenotrophomonas rhizophila, Bacillus licheniformis, Microbacterium lacticum, and Calidifontibacter indicus. The observed synergy in mixed biofilms turned out to be strain-specific rather than species-dependent. All biofilm combinations showing remarkable synergy appeared to have certain common species in all combinations which shows there are keystone industry-specific bacterial species which stimulate synergy or antagonism and this may have implication for biofilm control in the concerned food industries.

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

Cited by 13 publications

References 53 publications

Survival of Campylobacter jejuni Co-Cultured with Salmonella spp. in Aerobic Conditions

Survival of Campylobacter jejuni Co-Cultured with Salmonella spp. in Aerobic Conditions

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

Synergistic interactions in multispecies biofilm combinations of bacterial isolates recovered from diverse food processing industries

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