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Susceptibility of Listeria monocytogenes planktonic cultures and biofilms to sodium hypochlorite and benzalkonium chloride

Published on Sep 1, 2019in Food Microbiology 4.09
· DOI :10.1016/j.fm.2019.03.020
Cristina Rodríguez-Melcón2
Estimated H-index: 2
(University of León),
Félix Riesco-Peláez2
Estimated H-index: 2
(University of León)
+ 2 AuthorsRosa Capita25
Estimated H-index: 25
(University of León)
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Abstract
Abstract The susceptibility of four L. monocytogenes isolates from pork to sodium hypochlorite (SHY) and benzalkonium chloride (BZK) was tested. Minimum inhibitory concentration (MIC) values of 3500 ppm (SHY), or between 3 ppm and 13 ppm (BZK), were found. Minimum bactericidal concentration (MBC) values ranged from 3500 ppm to 4500 ppm (SHY), and from 3 ppm to 14 ppm (BZK). The effect of SHY and BZK on the architecture and cellular viability of 24-h-old biofilms formed by such strains on polystyrene was determined through confocal laser scanning microscopy (CLSM) in conjunction with fluorescent dyes for live cells (SYTO 9) and dead cells (propidium iodide). Strains were able to form biofilm (biovolume values in the observation field of 14,161 μm 2 ranged between 103,928.3 ± 6730.2 μm 3 and 276,030.9 ± 42,291.9 μm 3 ). Treatment of biofilms for 10 min with SHY (1MIC or 1.5MIC) or BZK (0.5MIC, 1MIC or 1.5MIC) decreased the biovolume of live (potentially dangerous) cells. SHY reduced the cellular viability of biofilms by more than 90%. On the other hand, BZK was able to remove most biofilm mass (live and dead cells), but decreased cellular viability only to a lesser extent, this suggesting strong biofilm detachment and dissemination of live cells.
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References31
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Published on Sep 1, 2017in International Journal of Food Microbiology 4.01
Marta J. Piercey4
Estimated H-index: 4
(Dal: Dalhousie University),
Timothy C. Ells7
Estimated H-index: 7
(AAFC: Agriculture and Agri-Food Canada)
+ 1 AuthorsLisbeth Truelstrup Hansen16
Estimated H-index: 16
(DTU: Technical University of Denmark)
Abstract Listeria monocytogenes is a pathogenic foodborne microorganism noted for its ability to survive in the environment and food processing facilities. Survival may be related to the phenotype of individual strains including the ability to form biofilms and resist desiccation and/or sanitizer exposure. The objectives of this research were to compare 14 L. monocytogenes strains isolated from blood (3), food (6) and water (5) with respect to their benzalkonium chloride (BAC) sensitivity, desic...
Published on Aug 1, 2017in Lwt - Food Science and Technology 3.71
A.R. Henriques3
Estimated H-index: 3
,
M.J. Fraqueza15
Estimated H-index: 15
Abstract To assess the biofilm-forming ability of Listeria monocytogenes and its susceptibility to food-grade biocides, food (n = 120) and food contact equipment samples (n = 60) collected from the ready-to-eat meat-based food chain were analyzed. A total of 113 L. monocytogenes isolates were obtained and genetically characterized. Nineteen strains were tested for biofilm-forming ability and susceptibility to benzalkonium chloride, sodium hypochlorite and nisin. Most strains were moderate to str...
Published on Aug 1, 2017in Food Control 4.25
Mohammad Sadekuzzaman4
Estimated H-index: 4
(CAU: Chung-Ang University),
Sungdae Yang4
Estimated H-index: 4
(CAU: Chung-Ang University)
+ 2 AuthorsSang-Do Ha22
Estimated H-index: 22
(CAU: Chung-Ang University)
Abstract Listeria monocytogenes can persist and form biofilms in a food environment which are difficult to eradicate because biofilms are inherently resistant to a variety of antimicrobial treatments. Therefore, alternative approaches such as bacteriophages have been suggested as a promising biocontrol agent against biofilms. The aim of this study was to evaluate the efficacy of a cocktail bacteriophage product (ListShield™) against L. monocytogenes biofilms. These biofilms were established on l...
Published on Aug 1, 2017in Food Microbiology 4.09
Laura Buzón-Durán2
Estimated H-index: 2
(University of León),
Carlos Alonso Calleja25
Estimated H-index: 25
(University of León)
+ 1 AuthorsRosa Capita25
Estimated H-index: 25
(University of León)
Abstract The effect of sub-minimum inhibitory concentrations (sub-MICs) of three biocides (benzalkonium chloride [BZK], trisodium phosphate [TSP] and sodium hypochlorite [SHY]) upon the architecture and viability of the biofilms formed by a methicillin-resistant Staphylococcus aureus strain of food origin (MRSA 48a) was investigated. Images were examined through confocal laser scanning microscopy (CLSM) after staining with SYTO9 and propidium iodide. Sub-MICs of BZK or TSP reduced the ability of...
Published on Jun 1, 2017in Foodborne Pathogens and Disease 2.00
CapitaRosa1
Estimated H-index: 1
,
Buzón-DuránLaura1
Estimated H-index: 1
+ 1 AuthorsAlonso-CallejaCarlos1
Estimated H-index: 1
Abstract This study aimed to investigate the effect of sub-minimum inhibitory concentrations (sub-MICs) of three food-grade biocides (benzalkonium chloride -BZK-, trisodium phosphate -TSP-, and sodium hypochlorite -SHY-) on Salmonella biofilms. The structural parameters and bacterial viability of the biofilms formed by a S. Typhimurium isolate from poultry was investigated by means of confocal laser scanning microscopy after staining with SYTO9 and propidium iodide. The MIC values for Salmonella...
Published on Nov 1, 2016in International Journal of Food Microbiology 4.01
Sofia V. Poimenidou5
Estimated H-index: 5
(AUA: Agricultural University of Athens),
Marilena Chrysadakou1
Estimated H-index: 1
(AUA: Agricultural University of Athens)
+ 3 AuthorsPanagiotis N. Skandamis30
Estimated H-index: 30
(AUA: Agricultural University of Athens)
Abstract Listeria monocytogenes is a foodborne pathogen able to tolerate adverse conditions by forming biofilms or by deploying stress resistant mechanisms, and thus manages to survive for long periods in food processing plants. This study sought to investigate the correlation between biofilm forming ability, tolerance to disinfectants and cell surface characteristics of twelve L. monocytogenes strains. The following attributes were evaluated: (i) biofilm formation by crystal violet staining met...
Published on Nov 1, 2016in International Journal of Food Microbiology 4.01
M. Mosquera-Fernández3
Estimated H-index: 3
(University of Vigo),
Pilar Sanchez-Vizuete4
Estimated H-index: 4
(INRA: Institut national de la recherche agronomique)
+ 2 AuthorsEva Balsa-Canto26
Estimated H-index: 26
(CSIC: Spanish National Research Council)
Abstract This work shows that the combination of two-dimensional (2D) and three-dimensional (3D) analyses of images acquired by confocal laser scanning microscopy facilitates the quantitative spatiotemporal characterization of architectures formed by Listeria monocytogenes biofilms. In particular, the analysis of structural features such as maximum thickness, biovolume, areal porosity and maximum diffusion distance allowed elucidating differences in biofilm formation of three L. monocytogenes st...
Manuela Tamburro9
Estimated H-index: 9
(UNIMOL: University of Molise),
Giancarlo Ripabelli16
Estimated H-index: 16
(UNIMOL: University of Molise)
+ 4 AuthorsMichela Lucia Sammarco15
Estimated H-index: 15
(UNIMOL: University of Molise)
Abstract In this study, tolerance at sublethal concentration of benzalkonium chloride and transcription levels of mdr L, lad R, lde , sig B and bcr ABC genes in Listeria monocytogenes strains were evaluated. Viable cells reduction occurred in 45% of strains and clinical isolates showed lower sensitivity than isolates from foods. An increased transcription of an efflux system encoding gene was found in 60% of strains, and simultaneous mdr L overexpression and lad R underexpression occurred in 30%...
Published on Mar 1, 2015in Food Packaging and Shelf Life
Roji B. Waghmare4
Estimated H-index: 4
(Techno India),
Uday S. Annapure19
Estimated H-index: 19
(Techno India)
Abstract Fresh-cut cilantros were subjected to sodium hypochlorite dipping and modified atmosphere packaging (MAP) treatments. Fresh-cut cilantros were stored at 5 °C up to 25 days. Fresh-cut cilantro were dipped in a solution of 100 ppm sodium hypochlorite and packed in an atmosphere of 5% v/v O 2 , 10% v/v CO 2 , 85% v/v N 2 . Headspace atmosphere, weight loss, firmness, color, microbial quality as well as sensory analysis were assessed. The combination of dipping and MAP had a significant eff...
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