Decreased biofilm formation by planktonic cells of Listeria monocytogenes in the presence of sodium hypochlorite.

Abstract:

:The objective of this study was to determine if the adaptation at planktonic stage to subinhibitory concentrations (SIC) of sodium hypochlorite (NaOCl) could modulate the biofilm forming ability of five Listeria monocytogenes strains V7, Scott A, FSL-N1-227, FSL F6-154 and ATCC 19116 representing serotypes 1/2a, 4b and 4c. Biofilm formation by NaOCl nonadapted and adapted L. monocytogenes planktonic cells was measured in the presence or absence of SIC of NaOCl. The biofilm formation ability of NaOCl nonadapted and adapted L. monocyotgenes planktonic cells was reduced only in the presence of NaOCl (P < 0.05). Scanning electron microscopy revealed that the continuous exposure of NaOCl induced morphological changes in the L. monocytogenes biofilm structure and reduced its attachment to polystyrene surface. The qRT-PCR results also showed that the subinhibitory NaOCl reduced biofilm formation related gene expression such as motility and quorum sensing signals (P < 0.05). These findings indicate that subinhibitory NaOCl can reduce the ability of L. monocytogenes planktonic cells to form biofilms on polystyrene surface.

journal_name

Food Microbiol

journal_title

Food microbiology

authors

Bansal M,Dhowlaghar N,Nannapaneni R,Kode D,Chang S,Sharma CS,McDaniel C,Kiess A

doi

10.1016/j.fm.2020.103714

subject

Has Abstract

pub_date

2021-06-01 00:00:00

pages

103714

eissn

0740-0020

issn

1095-9998

pii

S0740-0020(20)30303-8

journal_volume

96

pub_type

杂志文章
  • Bacterial communities of fresh goat meat packaged in modified atmosphere.

    abstract::The objective of this work was to study the growth and development of fortuitous flora and food pathogens in fresh goat meat packaged under modified atmospheres containing two different concentrations of CO2. Meat samples were stored at 10 °C under two different modified-atmosphere packing (MAP) conditions: treatment ...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2017.01.023

    authors: Carrizosa E,Benito MJ,Ruiz-Moyano S,Hernández A,Villalobos MDC,Martín A,Córdoba MG

    更新日期:2017-08-01 00:00:00

  • The mycobiota of three dry-cured meat products from Slovenia.

    abstract::The surface mycobiota of three types of Slovenian dry-cured meat products were isolated from a total of 75 items of product that were sampled periodically during the drying/ripening stage of processing. The predominant filamentous fungal genus isolated was Penicillium. Eurotium spp., Aspergillus versicolor and Cladosp...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2010.09.007

    authors: Sonjak S,Ličen M,Frisvad JC,Gunde-Cimerman N

    更新日期:2011-05-01 00:00:00

  • Prevalence, serotype diversity, and antimicrobial resistance of Salmonella in imported shipments of spice offered for entry to the United States, FY2007-FY2009.

    abstract::In response to increased concerns about spice safety, the U.S. FDA initiated research to characterize the prevalence of Salmonella in imported spices. Shipments of imported spices offered for entry to the United Sates were sampled during the fiscal years 2007-2009. The mean shipment prevalence for Salmonella was 0.066...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2012.10.002

    authors: Van Doren JM,Kleinmeier D,Hammack TS,Westerman A

    更新日期:2013-06-01 00:00:00

  • Investigation of microorganisms involved in biosynthesis of the kefir grain.

    abstract::The purpose of this study was to understand the significance of each microorganism in grain formation by evaluating their microbial aggregation and cell surface properties during co-aggregation of LAB and yeasts together with an investigation of biofilm formation. Non-grain forming strains from viili were also evaluat...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2012.07.001

    authors: Wang SY,Chen KN,Lo YM,Chiang ML,Chen HC,Liu JR,Chen MJ

    更新日期:2012-12-01 00:00:00

  • Effect of ammonium concentration on alcoholic fermentation kinetics by wine yeasts for high sugar content.

    abstract::Kinetics of alcoholic fermentation by Saccharomyces cerevisiae wine strains in a synthetic medium with high sugar content were established for different nitrogen initial content and are presented for four strains. The composition of the medium was close to grape must except that the nitrogen source consisted mainly in...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2006.04.002

    authors: Taillandier P,Ramon Portugal F,Fuster A,Strehaiano P

    更新日期:2007-02-01 00:00:00

  • Survival of foodborne pathogens at different relative humidities and temperatures and the effect of sanitizers on apples with different surface conditions.

    abstract::We investigated the effects of factors such as relative humidity (RH) and temperature on pathogen survival on apples with different surface conditions. Apples with different surface conditions (unblemished, bruised, or cut) were inoculated with three pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, and Sta...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2013.02.004

    authors: Tian JQ,Bae YM,Lee SY

    更新日期:2013-08-01 00:00:00

  • Diversity, distribution and antibiotic resistance of Enterococcus spp. recovered from tomatoes, leaves, water and soil on U.S. Mid-Atlantic farms.

    abstract::Antibiotic-resistant enterococci are important opportunistic pathogens and have been recovered from retail tomatoes. However, it is unclear where and how tomatoes are contaminated along the farm-to-fork continuum. Specifically, the degree of pre-harvest contamination with enterococci is unknown. We evaluated the preva...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2013.04.016

    authors: Micallef SA,Goldstein RE,George A,Ewing L,Tall BD,Boyer MS,Joseph SW,Sapkota AR

    更新日期:2013-12-01 00:00:00

  • Bacterial community dynamics during industrial malting, with an emphasis on lactic acid bacteria.

    abstract::Characterization of the microflora during malting is an essential step towards process management and optimization. Up till now, however, microbial characterization in the malting process has mostly been done using culture-dependent methods, probably leading to biased estimates of microbial diversity. The aim of this ...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2013.10.010

    authors: Justé A,Malfliet S,Waud M,Crauwels S,De Cooman L,Aerts G,Marsh TL,Ruyters S,Willems K,Busschaert P,Lievens B

    更新日期:2014-05-01 00:00:00

  • Relationship between membrane fatty acid composition and heat resistance of acid and cold stressed Salmonella senftenberg CECT 4384.

    abstract::This study evaluates the adaptative response to heat (63 degrees C) and the modifications in membrane fatty acid composition of Salmonella senftenberg after its growth in an acidified medium and after its exposure to combinations of acid and cold stresses. Cells were grown in Brain Heart Infusion (BHI) buffered at pH ...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2008.11.002

    authors: Alvarez-Ordóñez A,Fernández A,López M,Bernardo A

    更新日期:2009-05-01 00:00:00

  • Hanseniaspora uvarum prolongs shelf life of strawberry via volatile production.

    abstract::Gray mold caused by Botrytis cinerea led to severe postharvest losses for strawberry industry. In recent years, some studies have shown that postharvest diseases of strawberry can be controlled by using bacterial, fungal and yeast strains. The yeast strain Hanseniaspora uvarum was shown as an effective antagonist agai...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2016.11.005

    authors: Qin X,Xiao H,Cheng X,Zhou H,Si L

    更新日期:2017-05-01 00:00:00

  • Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks during room-temperature storage.

    abstract::The microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks treated with antimicrobials and antioxidants were examined during 6-week ambient storage. Five pre-smoking soaking treatments were applied: 25% NaCl and 1% ascorbic acid for 30 min or 1h, 3% sodium lactate with or without 5% rosemary e...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2008.07.001

    authors: da Silva LV,Prinyawiwatkul W,King JM,No HK,Bankston JD Jr,Ge B

    更新日期:2008-12-01 00:00:00

  • Effects of X-ray radiation on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on shredded iceberg lettuce.

    abstract::The main goal of this investigation was to study the efficacy of X-ray doses (0.1, 0.2, 0.3, 0.5, 0.75, 1.0, 1.5 and 2.0 kGy) on inoculated Escherichia coli O157: H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on shredded iceberg lettuce. The second goal was to study the effect of X-ray on the i...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2009.09.003

    authors: Mahmoud BS

    更新日期:2010-02-01 00:00:00

  • Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in oysters by high-hydrostatic pressure and mild heat.

    abstract::Several recent outbreaks associated with oysters have heightened safety concerns of raw shellfish consumptions, with the majority being attributed to Vibrio spp. The objective of this study was to determine the effect of high-hydrostatic pressure (HHP) followed by mild heating on the inactivation of Vibrio parahaemoly...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2012.05.009

    authors: Ye M,Huang Y,Chen H

    更新日期:2012-10-01 00:00:00

  • Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets.

    abstract::High pressure processing (HPP) is a preservation technology alternative to heat treatment that is mild for food, but effectively inactivates the spoilage microbiota and foodborne pathogens of several foods. The purpose of the current study was to evaluate the effect of HPP on Salmonella ser. Enteritidis, indigenous mi...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2017.08.019

    authors: Argyri AA,Papadopoulou OS,Nisiotou A,Tassou CC,Chorianopoulos N

    更新日期:2018-04-01 00:00:00

  • Evaluating the individual effects of temperature and salt on table olive related microorganisms.

    abstract::Statistical modelling techniques were used in the present study to assess the individual effects of temperature and NaCl concentration on the growth of 10 lactic acid bacteria and 6 yeast strains mostly isolated from different forms of table olive processing and belonging to the species Lactobacillus pentosus, Lactoba...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2012.09.015

    authors: Romero-Gil V,Bautista-Gallego J,Rodríguez-Gómez F,García-García P,Jiménez-Díaz R,Garrido-Fernández A,Arroyo-López FN

    更新日期:2013-04-01 00:00:00

  • Behavior of shiga toxin-producing Escherichia coli, enteroinvasive E. coli, enteropathogenic E. coli and enterotoxigenic E. coli strains on whole and sliced jalapeño and serrano peppers.

    abstract::The behavior of enterotoxigenic Escherichia coli (ETEC), enteropathogenic E. coli (EPEC), enteroinvasive E. coli (EIEC) and non-O157 shiga toxin-producing E. coli (non-O157-STEC) on whole and slices of jalapeño and serrano peppers as well as in blended sauce at 25 ± 2 °C and 3 ± 2 °C was investigated. Chili peppers we...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2014.01.005

    authors: Gómez-Aldapa CA,Rangel-Vargas E,Gordillo-Martínez AJ,Castro-Rosas J

    更新日期:2014-06-01 00:00:00

  • Transfer of Salmonella Enteritidis to four types of surfaces after cleaning procedures and cross-contamination to tomatoes.

    abstract::The objectives of the present study were to evaluate the spread of Salmonella Enteritidis to different cutting boards (wood, triclosan-treated plastic, glass, and stainless steel) from contaminated poultry skin (5 log CFU/g) and then to tomatoes and to analyze the effect of different protocols used to clean these surf...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2011.12.028

    authors: Soares VM,Pereira JG,Viana C,Izidoro TB,Bersot Ldos S,Pinto JP

    更新日期:2012-06-01 00:00:00

  • Microcalorimetric study of the growth of bacterial colonies of Lactococcus lactis IL1403 in agar gels.

    abstract::Growth of Lactococcus lactis IL1403 in solid agar gels and liquid cultures at different glucose concentrations of 2, 10 and 20 g/L and different inoculation rates from 10(0) to 10(6) cfu/mL with the 10-fold increment was studied using thermal activity monitor TAM III. In parallel to calorimetric measurements the chang...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2011.08.018

    authors: Kabanova N,Stulova I,Vilu R

    更新日期:2012-02-01 00:00:00

  • Campylobacter and Salmonella in raw red meats in the United Kingdom: prevalence, characterization and antimicrobial resistance pattern, 2003-2005.

    abstract::The prevalence of Campylobacter and Salmonella was assessed in 3959 raw red meats in the UK during 2003-2005. Meats were more frequently contaminated with Campylobacter (7.2%) than with Salmonella (2.4%). Lamb and other meats (e.g. mutton, rabbit) exhibited the highest contamination from Campylobacter (12.6% and 19.8%...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2008.01.001

    authors: Little CL,Richardson JF,Owen RJ,de Pinna E,Threlfall EJ

    更新日期:2008-05-01 00:00:00

  • Suitability of lactic acid bacteria and deriving antibacterial preparations to enhance shelf-life and consumer safety of emulsion type sausages.

    abstract::Ready-to-eat (RTE) sliced emulsion type sausages are sensitive to recontamination with Listeria (L.) monocytogenes during processing and packaging steps. Since Listeria spp. are able to grow on those products under cold storage conditions, taking steps to reduce the recontamination risk and implementing antibacterial ...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2020.103673

    authors: Bungenstock L,Abdulmawjood A,Reich F

    更新日期:2021-04-01 00:00:00

  • Biodiversity and dynamics of the bacterial community of packaged king scallop (Pecten maximus) meat during cold storage.

    abstract::The microbial biodiversity and dynamics of king scallops meat and coral during cold storage (cold chain rupture: 1/3 storage time at 4 °C followed by 2/3 at 8 °C), was assessed by combining culture-dependant and -independent methods. Products were packaged as follows: aerobic, vacuum packed and 3 different CO2/N2 modi...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2013.02.011

    authors: Coton M,Joffraud JJ,Mekhtiche L,Leroi F,Coton E

    更新日期:2013-09-01 00:00:00

  • Role of EfrAB efflux pump in biocide tolerance and antibiotic resistance of Enterococcus faecalis and Enterococcus faecium isolated from traditional fermented foods and the effect of EDTA as EfrAB inhibitor.

    abstract::Enterococcus faecalis and Enterococcus faecium isolated from various traditional fermented foods of both animal and vegetable origins have shown multidrug resistance to several antibiotics and tolerance to biocides. Reduced susceptibility was intra and inter-species dependent and was due to specific and unspecific mec...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2014.06.009

    authors: Lavilla Lerma L,Benomar N,Valenzuela AS,Casado Muñoz Mdel C,Gálvez A,Abriouel H

    更新日期:2014-12-01 00:00:00

  • Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain cheese.

    abstract::The Traditional Mountain Malga (TMM) cheese is made from raw cow's milk by spontaneously fermentation in small farms called "Malga" located in Trentino region. This study was designed to characterize the lactic acid bacteria (LAB) growing on MRS medium, of TMM-cheese at the end of the ripening. Ninety-five LAB were is...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2014.12.003

    authors: Carafa I,Nardin T,Larcher R,Viola R,Tuohy K,Franciosi E

    更新日期:2015-06-01 00:00:00

  • Suitability of centrifuge water for detecting the presence of Escherichia coli versus finished fresh-cut lettuce testing.

    abstract::Fresh produce causes most foodborne outbreaks in the USA, and it is also considered a hazardous food product in other areas of the world such as Europe. The outbreaks attributed to fresh produce increase the focus of producers on hygiene to minimize exposure to food hazards. The fresh produce industry has the urgent n...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2019.103271

    authors: López-Gálvez F,Gil MI,Andújar S,Allende A

    更新日期:2019-12-01 00:00:00

  • Comparison of culture-dependent and independent techniques for characterisation of the microflora of peroxyacetic acid treated, vacuum-packaged beef.

    abstract::The diversity of microflora associated with peroxyacetic acid (POAA) treated and untreated beef was investigated by 16S rDNA gene cloning, DGGE analysis and conventional bacterial cultivation. Following vacuum packaging, POAA treated and untreated meat samples were stored for up to 18 weeks at -1.5 degrees C. Each cul...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2008.12.010

    authors: Brightwell G,Clemens R,Adam K,Urlich S,Boerema J

    更新日期:2009-05-01 00:00:00

  • Microbiota during fermentation of chum salmon (Oncorhynchus keta) sauce mash inoculated with halotolerant microbial starters: analyses using the plate count method and PCR-denaturing gradient gel electrophoresis (DGGE).

    abstract::Nine different combinations of mugi koji (barley steamed and molded with Aspergillus oryzae) and halotolerant microorganisms (HTMs), Zygosaccharomyces rouxii, Candida versatilis, and Tetragenococcus halophilus, were inoculated into chum salmon sauce mash under a non-aseptic condition used in industrial fish sauce prod...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2009.12.008

    authors: Yoshikawa S,Yasokawa D,Nagashima K,Yamazaki K,Kurihara H,Ohta T,Kawai Y

    更新日期:2010-06-01 00:00:00

  • Antimicrobial activity of pediocin PA-1 against Oenococcus oeni and other wine bacteria.

    abstract::Pediocin PA-1 is an antimicrobial peptide produced by lactic acid bacteria (LAB) that has been sufficiently well characterised to be used in food industry as a biopreservative. Sulphur dioxide is the traditional antimicrobial agent used during the winemaking process to control bacterial growth and wine spoilage. In th...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2012.03.006

    authors: Díez L,Rojo-Bezares B,Zarazaga M,Rodríguez JM,Torres C,Ruiz-Larrea F

    更新日期:2012-09-01 00:00:00

  • From undefined red smear cheese consortia to minimal model communities both exhibiting similar anti-listerial activity on a cheese-like matrix.

    abstract::Starting from one undefined cheese smear consortium exhibiting anti-listerial activity (signal) at 15 °C, 50 yeasts and 39 bacteria were identified by partial rDNA sequencing. Construction of microbial communities was done either by addition or by erosion approach with the aim to obtain minimal communities having simi...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2010.07.016

    authors: Imran M,Desmasures N,Vernoux JP

    更新日期:2010-12-01 00:00:00

  • Predicting the combinatorial effects of water activity, pH and organic acids on Listeria growth in media and complex food matrices.

    abstract::The aim of this study was to develop a model to predict growth of Listeria in complex food matrices as a function of pH, water activity and undissociated acetic and propionic acid concentration i.e. common food hurdles. Experimental growth curves of Listeria in food products and broth media were collected from ComBase...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2018.03.002

    authors: Nyhan L,Begley M,Mutel A,Qu Y,Johnson N,Callanan M

    更新日期:2018-09-01 00:00:00

  • Characterization of antimicrobial properties of Salmonella phage Felix O1 and Listeria phage A511 embedded in xanthan coatings on Poly(lactic acid) films.

    abstract::Beyond simply providing a barrier between food and external contaminants, active packaging technologies aim to inhibit pathogen survival and growth within the packaged environment. Bacteriophages have a proven track record as targeted antimicrobials but have yet to be successfully integrated in active packaging withou...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2017.04.015

    authors: Radford D,Guild B,Strange P,Ahmed R,Lim LT,Balamurugan S

    更新日期:2017-09-01 00:00:00