Antibiofilm activity of the biosurfactant and organic acids against foodborne pathogens at different temperatures, times of contact, and concentrations
Biofilm formation has been suggested to play a significant role in the survival of pathogens in food production. Interest in evaluating alternative products of natural origin for disinfectant use has increased. However, there is a lack of information regarding the effects of biosurfactants and organ...
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| Veröffentlicht in: | Brazilian journal of microbiology 2022-06, Vol.53 (2), p.1051-1064 |
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| creator | Carvalho, Daiane Menezes, Rafaela Chitolina, Gabriela Zottis Kunert-Filho, Hiran Castagnino Wilsmann, Daiane Elisa Borges, Karen Apellanis Furian, Thales Quedi Salle, Carlos Tadeu Pippi Moraes, Hamilton Luiz de Souza do Nascimento, Vladimir Pinheiro |
| description | Biofilm formation has been suggested to play a significant role in the survival of pathogens in food production. Interest in evaluating alternative products of natural origin for disinfectant use has increased. However, there is a lack of information regarding the effects of biosurfactants and organic acids on
Salmonella enterica
serotype Enteritidis,
Escherichia coli
, and
Campylobacter jejuni
biofilms, mainly considering temperatures found in environments of poultry processing, as well as simulating the contact times used for disinfection. The aim of this study was to evaluate the antibiofilm activity of rhamnolipid, malic acid, and citric acid on the adhesion of
S
. Enteritidis,
E. coli
, and
C. jejuni
on polystyrene surfaces at different temperatures (4, 12, and 25 °C), compound concentrations, and times of contact (5 and 10 min), and to analyze the potential use of these compounds to disrupt formed biofilms. All three compounds exhibited antibiofilm activity under all analyzed conditions, both in the prevention and removal of formed biofilms. Contact time was less important than temperature and concentration. The antibiofilm activity of the compounds also varied according to the pathogens involved. In the food industry, compound selection must consider the temperature found in each stage of product processing and the target pathogens to be controlled. |
| doi_str_mv | 10.1007/s42770-022-00714-4 |
| format | Article |
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Salmonella enterica
serotype Enteritidis,
Escherichia coli
, and
Campylobacter jejuni
biofilms, mainly considering temperatures found in environments of poultry processing, as well as simulating the contact times used for disinfection. The aim of this study was to evaluate the antibiofilm activity of rhamnolipid, malic acid, and citric acid on the adhesion of
S
. Enteritidis,
E. coli
, and
C. jejuni
on polystyrene surfaces at different temperatures (4, 12, and 25 °C), compound concentrations, and times of contact (5 and 10 min), and to analyze the potential use of these compounds to disrupt formed biofilms. All three compounds exhibited antibiofilm activity under all analyzed conditions, both in the prevention and removal of formed biofilms. Contact time was less important than temperature and concentration. The antibiofilm activity of the compounds also varied according to the pathogens involved. In the food industry, compound selection must consider the temperature found in each stage of product processing and the target pathogens to be controlled.</description><identifier>ISSN: 1517-8382</identifier><identifier>EISSN: 1678-4405</identifier><identifier>DOI: 10.1007/s42770-022-00714-4</identifier><identifier>PMID: 35260995</identifier><language>eng</language><publisher>Cham: Springer International Publishing</publisher><subject>Animals ; Biofilms ; Biomedical and Life Sciences ; Biosurfactants ; Campylobacter jejuni ; Citric acid ; Disinfectants ; Disinfection ; Disinfection & disinfectants ; E coli ; Escherichia coli ; Food industry ; Food Microbiology ; Food production ; Food selection ; Foodborne pathogens ; Life Sciences ; Malic acid ; Medical Microbiology ; Microbial Ecology ; Microbial Genetics and Genomics ; Microbiology ; Mycology ; Organic acids ; Pathogens ; Polystyrene ; Polystyrene resins ; Poultry - microbiology ; Temperature ; Veterinary Microbiology - Research Paper</subject><ispartof>Brazilian journal of microbiology, 2022-06, Vol.53 (2), p.1051-1064</ispartof><rights>The Author(s) under exclusive licence to Sociedade Brasileira de Microbiologia 2022</rights><rights>2022. The Author(s) under exclusive licence to Sociedade Brasileira de Microbiologia.</rights><rights>The Author(s) under exclusive licence to Sociedade Brasileira de Microbiologia 2022.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c474t-3d65e257f426c2a09117f2bf4c7eebab5ffebde654eab1e35e4860e5fcd27a633</citedby><cites>FETCH-LOGICAL-c474t-3d65e257f426c2a09117f2bf4c7eebab5ffebde654eab1e35e4860e5fcd27a633</cites><orcidid>0000-0003-0376-8616 ; 0000-0002-7720-3274 ; 0000-0001-8352-1319 ; 0000-0003-2662-8579 ; 0000-0001-9347-2485 ; 0000-0002-0286-7148 ; 0000-0003-2456-2086 ; 0000-0002-0624-0473 ; 0000-0002-0025-2940 ; 0000-0001-6649-5833</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9151985/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9151985/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27903,27904,41467,42536,51297,53769,53771</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35260995$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Carvalho, Daiane</creatorcontrib><creatorcontrib>Menezes, Rafaela</creatorcontrib><creatorcontrib>Chitolina, Gabriela Zottis</creatorcontrib><creatorcontrib>Kunert-Filho, Hiran Castagnino</creatorcontrib><creatorcontrib>Wilsmann, Daiane Elisa</creatorcontrib><creatorcontrib>Borges, Karen Apellanis</creatorcontrib><creatorcontrib>Furian, Thales Quedi</creatorcontrib><creatorcontrib>Salle, Carlos Tadeu Pippi</creatorcontrib><creatorcontrib>Moraes, Hamilton Luiz de Souza</creatorcontrib><creatorcontrib>do Nascimento, Vladimir Pinheiro</creatorcontrib><title>Antibiofilm activity of the biosurfactant and organic acids against foodborne pathogens at different temperatures, times of contact, and concentrations</title><title>Brazilian journal of microbiology</title><addtitle>Braz J Microbiol</addtitle><addtitle>Braz J Microbiol</addtitle><description>Biofilm formation has been suggested to play a significant role in the survival of pathogens in food production. Interest in evaluating alternative products of natural origin for disinfectant use has increased. However, there is a lack of information regarding the effects of biosurfactants and organic acids on
Salmonella enterica
serotype Enteritidis,
Escherichia coli
, and
Campylobacter jejuni
biofilms, mainly considering temperatures found in environments of poultry processing, as well as simulating the contact times used for disinfection. The aim of this study was to evaluate the antibiofilm activity of rhamnolipid, malic acid, and citric acid on the adhesion of
S
. Enteritidis,
E. coli
, and
C. jejuni
on polystyrene surfaces at different temperatures (4, 12, and 25 °C), compound concentrations, and times of contact (5 and 10 min), and to analyze the potential use of these compounds to disrupt formed biofilms. All three compounds exhibited antibiofilm activity under all analyzed conditions, both in the prevention and removal of formed biofilms. Contact time was less important than temperature and concentration. The antibiofilm activity of the compounds also varied according to the pathogens involved. In the food industry, compound selection must consider the temperature found in each stage of product processing and the target pathogens to be controlled.</description><subject>Animals</subject><subject>Biofilms</subject><subject>Biomedical and Life Sciences</subject><subject>Biosurfactants</subject><subject>Campylobacter jejuni</subject><subject>Citric acid</subject><subject>Disinfectants</subject><subject>Disinfection</subject><subject>Disinfection & disinfectants</subject><subject>E coli</subject><subject>Escherichia coli</subject><subject>Food industry</subject><subject>Food Microbiology</subject><subject>Food production</subject><subject>Food selection</subject><subject>Foodborne pathogens</subject><subject>Life Sciences</subject><subject>Malic acid</subject><subject>Medical Microbiology</subject><subject>Microbial Ecology</subject><subject>Microbial Genetics and Genomics</subject><subject>Microbiology</subject><subject>Mycology</subject><subject>Organic acids</subject><subject>Pathogens</subject><subject>Polystyrene</subject><subject>Polystyrene resins</subject><subject>Poultry - microbiology</subject><subject>Temperature</subject><subject>Veterinary Microbiology - Research Paper</subject><issn>1517-8382</issn><issn>1678-4405</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kc1u1TAQhS0Eoj_wAiyQJbYN2I4dJxukqgKKVIkNrC3HGee6urEvtlOpT9LXZdqUAhtWtme-OXPkQ8gbzt5zxvSHIoXWrGFCNPjkspHPyDHvdN9IydRzvCuum77txRE5KeWaMaGYFC_JUatEx4ZBHZO781jDGJIP-4VaV8NNqLc0eVp3QLFe1uyxbGOlNk405dnG4JAMU6F2tiGWSn1K05hyBHqwdZdmiNirdAreQwYcrbAcINu6ZihntIYFyv0Ol2JF8bMHaXw4ZJEKKZZX5IW3-wKvH89T8uPzp-8Xl83Vty9fL86vGie1rE07dQqE0l6KzgnLBs61F6OXTgOMdlToYJygUxLsyKFVIPuOgfJuEtp2bXtKPm66h3VcYNoc7M0hh8XmW5NsMP92YtiZOd2YAT936BUKvHsUyOnnCqWa67TmiJ6N6DTXjMm-R0pslMuplAz-aQNn5j5Ms4VpMEzzEKaROPT2b29PI7_TQ6DdgIKtOEP-s_s_sr8AXAGwYg</recordid><startdate>20220601</startdate><enddate>20220601</enddate><creator>Carvalho, Daiane</creator><creator>Menezes, Rafaela</creator><creator>Chitolina, Gabriela Zottis</creator><creator>Kunert-Filho, Hiran Castagnino</creator><creator>Wilsmann, Daiane Elisa</creator><creator>Borges, Karen Apellanis</creator><creator>Furian, Thales Quedi</creator><creator>Salle, Carlos Tadeu Pippi</creator><creator>Moraes, Hamilton Luiz de Souza</creator><creator>do Nascimento, Vladimir Pinheiro</creator><general>Springer International Publishing</general><general>Springer Nature B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7U9</scope><scope>C1K</scope><scope>H94</scope><scope>K9.</scope><scope>M7N</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0003-0376-8616</orcidid><orcidid>https://orcid.org/0000-0002-7720-3274</orcidid><orcidid>https://orcid.org/0000-0001-8352-1319</orcidid><orcidid>https://orcid.org/0000-0003-2662-8579</orcidid><orcidid>https://orcid.org/0000-0001-9347-2485</orcidid><orcidid>https://orcid.org/0000-0002-0286-7148</orcidid><orcidid>https://orcid.org/0000-0003-2456-2086</orcidid><orcidid>https://orcid.org/0000-0002-0624-0473</orcidid><orcidid>https://orcid.org/0000-0002-0025-2940</orcidid><orcidid>https://orcid.org/0000-0001-6649-5833</orcidid></search><sort><creationdate>20220601</creationdate><title>Antibiofilm activity of the biosurfactant and organic acids against foodborne pathogens at different temperatures, times of contact, and concentrations</title><author>Carvalho, Daiane ; Menezes, Rafaela ; Chitolina, Gabriela Zottis ; Kunert-Filho, Hiran Castagnino ; Wilsmann, Daiane Elisa ; Borges, Karen Apellanis ; Furian, Thales Quedi ; Salle, Carlos Tadeu Pippi ; Moraes, Hamilton Luiz de Souza ; do Nascimento, Vladimir Pinheiro</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c474t-3d65e257f426c2a09117f2bf4c7eebab5ffebde654eab1e35e4860e5fcd27a633</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Animals</topic><topic>Biofilms</topic><topic>Biomedical and Life Sciences</topic><topic>Biosurfactants</topic><topic>Campylobacter jejuni</topic><topic>Citric acid</topic><topic>Disinfectants</topic><topic>Disinfection</topic><topic>Disinfection & disinfectants</topic><topic>E coli</topic><topic>Escherichia coli</topic><topic>Food industry</topic><topic>Food Microbiology</topic><topic>Food production</topic><topic>Food selection</topic><topic>Foodborne pathogens</topic><topic>Life Sciences</topic><topic>Malic acid</topic><topic>Medical Microbiology</topic><topic>Microbial Ecology</topic><topic>Microbial Genetics and Genomics</topic><topic>Microbiology</topic><topic>Mycology</topic><topic>Organic acids</topic><topic>Pathogens</topic><topic>Polystyrene</topic><topic>Polystyrene resins</topic><topic>Poultry - microbiology</topic><topic>Temperature</topic><topic>Veterinary Microbiology - Research Paper</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Carvalho, Daiane</creatorcontrib><creatorcontrib>Menezes, Rafaela</creatorcontrib><creatorcontrib>Chitolina, Gabriela Zottis</creatorcontrib><creatorcontrib>Kunert-Filho, Hiran Castagnino</creatorcontrib><creatorcontrib>Wilsmann, Daiane Elisa</creatorcontrib><creatorcontrib>Borges, Karen Apellanis</creatorcontrib><creatorcontrib>Furian, Thales Quedi</creatorcontrib><creatorcontrib>Salle, Carlos Tadeu Pippi</creatorcontrib><creatorcontrib>Moraes, Hamilton Luiz de Souza</creatorcontrib><creatorcontrib>do Nascimento, Vladimir Pinheiro</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Virology and AIDS Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Brazilian journal of microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Carvalho, Daiane</au><au>Menezes, Rafaela</au><au>Chitolina, Gabriela Zottis</au><au>Kunert-Filho, Hiran Castagnino</au><au>Wilsmann, Daiane Elisa</au><au>Borges, Karen Apellanis</au><au>Furian, Thales Quedi</au><au>Salle, Carlos Tadeu Pippi</au><au>Moraes, Hamilton Luiz de Souza</au><au>do Nascimento, Vladimir Pinheiro</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antibiofilm activity of the biosurfactant and organic acids against foodborne pathogens at different temperatures, times of contact, and concentrations</atitle><jtitle>Brazilian journal of microbiology</jtitle><stitle>Braz J Microbiol</stitle><addtitle>Braz J Microbiol</addtitle><date>2022-06-01</date><risdate>2022</risdate><volume>53</volume><issue>2</issue><spage>1051</spage><epage>1064</epage><pages>1051-1064</pages><issn>1517-8382</issn><eissn>1678-4405</eissn><abstract>Biofilm formation has been suggested to play a significant role in the survival of pathogens in food production. Interest in evaluating alternative products of natural origin for disinfectant use has increased. However, there is a lack of information regarding the effects of biosurfactants and organic acids on
Salmonella enterica
serotype Enteritidis,
Escherichia coli
, and
Campylobacter jejuni
biofilms, mainly considering temperatures found in environments of poultry processing, as well as simulating the contact times used for disinfection. The aim of this study was to evaluate the antibiofilm activity of rhamnolipid, malic acid, and citric acid on the adhesion of
S
. Enteritidis,
E. coli
, and
C. jejuni
on polystyrene surfaces at different temperatures (4, 12, and 25 °C), compound concentrations, and times of contact (5 and 10 min), and to analyze the potential use of these compounds to disrupt formed biofilms. All three compounds exhibited antibiofilm activity under all analyzed conditions, both in the prevention and removal of formed biofilms. Contact time was less important than temperature and concentration. The antibiofilm activity of the compounds also varied according to the pathogens involved. In the food industry, compound selection must consider the temperature found in each stage of product processing and the target pathogens to be controlled.</abstract><cop>Cham</cop><pub>Springer International Publishing</pub><pmid>35260995</pmid><doi>10.1007/s42770-022-00714-4</doi><tpages>14</tpages><orcidid>https://orcid.org/0000-0003-0376-8616</orcidid><orcidid>https://orcid.org/0000-0002-7720-3274</orcidid><orcidid>https://orcid.org/0000-0001-8352-1319</orcidid><orcidid>https://orcid.org/0000-0003-2662-8579</orcidid><orcidid>https://orcid.org/0000-0001-9347-2485</orcidid><orcidid>https://orcid.org/0000-0002-0286-7148</orcidid><orcidid>https://orcid.org/0000-0003-2456-2086</orcidid><orcidid>https://orcid.org/0000-0002-0624-0473</orcidid><orcidid>https://orcid.org/0000-0002-0025-2940</orcidid><orcidid>https://orcid.org/0000-0001-6649-5833</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1517-8382 |
| ispartof | Brazilian journal of microbiology, 2022-06, Vol.53 (2), p.1051-1064 |
| issn | 1517-8382 1678-4405 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_9151985 |
| source | MEDLINE; PubMed Central; Alma/SFX Local Collection; SpringerLink Journals - AutoHoldings |
| subjects | Animals Biofilms Biomedical and Life Sciences Biosurfactants Campylobacter jejuni Citric acid Disinfectants Disinfection Disinfection & disinfectants E coli Escherichia coli Food industry Food Microbiology Food production Food selection Foodborne pathogens Life Sciences Malic acid Medical Microbiology Microbial Ecology Microbial Genetics and Genomics Microbiology Mycology Organic acids Pathogens Polystyrene Polystyrene resins Poultry - microbiology Temperature Veterinary Microbiology - Research Paper |
| title | Antibiofilm activity of the biosurfactant and organic acids against foodborne pathogens at different temperatures, times of contact, and concentrations |
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