File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Impact of food-related environmental factors on the adherence and biofilm formation of natural staphylococcus aureus isolates

TitleImpact of food-related environmental factors on the adherence and biofilm formation of natural staphylococcus aureus isolates
Authors
Issue Date2013
Citation
Current Microbiology, 2013, v. 66, n. 2, p. 110-121 How to Cite?
AbstractStaphylococcus aureus is a pathogenic bacterium capable of developing biofilms on food-processing surfaces, a pathway leading to cross contamination of foods. The purpose of this study was to investigate the influence of environmental stress factors found during seafood production on the adhesion and biofilm-forming properties of S. aureus. Adhesion and biofilm assays were performed on 26 S. aureus isolated from seafood and two S. aureus reference strains (ATCC 6538 and ATCC 43300). Cell surface properties were evaluated by affinity measurements to solvents in a partitioning test, while adhesion and biofilm assays were performed in polystyrene microplates under different stress conditions of temperature, osmolarity, and nutrient content. The expression of genes implicated in the regulation of biofilm formation (icaA, rbf and σ B ) was analyzed by reverse transcription and quantitative real time PCR. In general, S. aureus isolates showed moderate hydrophobic properties and a marked Lewis-base character. Initial adhesion to polystyrene was positively correlated with the ionic strength of the growth medium. Most of the strains had a higher biofilm production at 37 °C than at 25 °C, promoted by the addition of glucose, whereas NaCl and MgCl2 had a lower impact markedly affected by incubation temperatures. Principal Component Analysis revealed a considerable variability in adhesion and biofilm-forming properties between S. aureus isolates. Transcriptional analysis also indicated variations in gene expression between three characteristic isolates under different environmental conditions. These results suggested that the prevalence of S. aureus strains on food-processing surfaces is above all conditioned by the ability to adapt to the environmental stress conditions present during food production. These findings are relevant for food safety and may be of importance when choosing the safest environmental conditions and material during processing, packaging, and storage of seafood products. © 2012 Springer Science+Business Media New York.
Persistent Identifierhttp://hdl.handle.net/10722/228156
ISSN
2015 Impact Factor: 1.519
2015 SCImago Journal Rankings: 0.591

 

DC FieldValueLanguage
dc.contributor.authorVázquez-Sánchez, Daniel-
dc.contributor.authorHabimana, Olivier-
dc.contributor.authorHolck, Askild-
dc.date.accessioned2016-08-01T06:45:19Z-
dc.date.available2016-08-01T06:45:19Z-
dc.date.issued2013-
dc.identifier.citationCurrent Microbiology, 2013, v. 66, n. 2, p. 110-121-
dc.identifier.issn0343-8651-
dc.identifier.urihttp://hdl.handle.net/10722/228156-
dc.description.abstractStaphylococcus aureus is a pathogenic bacterium capable of developing biofilms on food-processing surfaces, a pathway leading to cross contamination of foods. The purpose of this study was to investigate the influence of environmental stress factors found during seafood production on the adhesion and biofilm-forming properties of S. aureus. Adhesion and biofilm assays were performed on 26 S. aureus isolated from seafood and two S. aureus reference strains (ATCC 6538 and ATCC 43300). Cell surface properties were evaluated by affinity measurements to solvents in a partitioning test, while adhesion and biofilm assays were performed in polystyrene microplates under different stress conditions of temperature, osmolarity, and nutrient content. The expression of genes implicated in the regulation of biofilm formation (icaA, rbf and σ B ) was analyzed by reverse transcription and quantitative real time PCR. In general, S. aureus isolates showed moderate hydrophobic properties and a marked Lewis-base character. Initial adhesion to polystyrene was positively correlated with the ionic strength of the growth medium. Most of the strains had a higher biofilm production at 37 °C than at 25 °C, promoted by the addition of glucose, whereas NaCl and MgCl2 had a lower impact markedly affected by incubation temperatures. Principal Component Analysis revealed a considerable variability in adhesion and biofilm-forming properties between S. aureus isolates. Transcriptional analysis also indicated variations in gene expression between three characteristic isolates under different environmental conditions. These results suggested that the prevalence of S. aureus strains on food-processing surfaces is above all conditioned by the ability to adapt to the environmental stress conditions present during food production. These findings are relevant for food safety and may be of importance when choosing the safest environmental conditions and material during processing, packaging, and storage of seafood products. © 2012 Springer Science+Business Media New York.-
dc.languageeng-
dc.relation.ispartofCurrent Microbiology-
dc.titleImpact of food-related environmental factors on the adherence and biofilm formation of natural staphylococcus aureus isolates-
dc.typeArticle-
dc.description.natureLink_to_subscribed_fulltext-
dc.identifier.doi10.1007/s00284-012-0247-8-
dc.identifier.pmid23064971-
dc.identifier.scopuseid_2-s2.0-84878399631-
dc.identifier.volume66-
dc.identifier.issue2-
dc.identifier.spage110-
dc.identifier.epage121-
dc.identifier.eissn1432-0991-

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats