Biofilm forming ability of food-borne related pathogens
2016
Čabarkapa, Ivana | Milanov, Dubravka | Čolović, Radmilo | Tomičić, Zorica | Varga, Ana | Đuragić, Olivera | Popović, Sanja | Škrinjar, Marija
Most of the pathogens involved in food-borne diseases are able to adhere, survive, grow and form biofilms on different surfaces in food processing environments. In the food processing environment, the presence of biofilms can lead to serious hygienic problems, with consequences to public health. Furthermore, it raises cause of cross and post-process contamination and economic losses by reducing shelf life of the food products, increasing the food spoilage, impairing the heat transfer processes and increasing the rate of corrosion. Therefore, this study was conducted in order to demonstrate the biofilm forming ability of the most frequently isolated food related pathogens: Salmonella enterica, serovar Enteritidis (n=2), serovar Typhimurium (n=2), Escherichia coli (n=4) and Listeria monocytogenes (n=4). Assaying of biofilm forming ability was performed by Crystal violet assay on microtiter plates at 25°C and 37°C. Additionally, biofilm forming ability of selected strains was visually confirmed using scanning electron microscopy. Obtained results showed that all tested strains had the ability to form biofilm at both assayed temperatures but in different intensities. On the basis of the obtained values of absorbance (OD620) at 25°C, assayed strains were classified into two categories - strong and moderate biofilm producers. At this temperature three strains were classified as strong, while most of assayed strains (9) were classified as moderate biofilm producers. At incubation temperature of 37°C none of the tested strains was assessed as strong biofilm producer. Also, at this temperature most of assayed strains (9) were classified as moderate biofilm producers. In two strains obtained OD620 was <2ODc, which classified them as weak biofilm producers, while only one of examined strains did not produce any biofilm. Therefore obtained results suggest that foodborne pathogens had strain specific patterns of biofilm formation.
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