Biomaterial Database

Biofilm-producing ability of Listeria monocytogenes isolates from Brazilian cheese processing plants. 2017

Sarah Hwa In Lee, and Giovana Verginia Barancelli, and Tarsila Mendes de Camargo, and Carlos Humberto Corassin, and Roice Eliana Rosim, and Adriano Gomes da Cruz, and Leandro Pereira Cappato, and Carlos Augusto Fernandes de Oliveira

University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900 Pirassununga, SP, Brazil.

The persistence of Listeria monocytogenes in food industry environments has been associated to the ability of specific isolates to produce biofilms. This study aimed to evaluate the biofilm production of 85 L. monocytogenes strains previously isolated from samples of cheese, brine and the environment of two cheese processing plants located in São Paulo, Brazil. The L. monocytogenes isolates belonged to serotypes 4b, 1/2b and 1/2c, yielded 30 different pulsotypes by pulsed-field gel electrophoresis (PFGE), and were submitted to biofilm-formation assays on polystyrene microplates and stainless steel coupons incubated statically at 35±0.5°C for 48h. All isolates from different sources showed ability to produce biofilms on polystyrene microplates, from which 21 (24.7%) also produced biofilms on stainless steel. Four isolates (4.7%) belonging to four different pulsotypes were classified as strong biofilms-producers on polystyrene microplates, while isolates belonging to four pulsotypes previously evaluated as persistent had weak or moderate ability to produce biofilms on polystyrene microplates. No relationship between the serotypes or pulsotypes and their biofilm-forming ability was observed. This study highlights the high variability in the biofilm production among L. monocytogenes strains collected from cheese and cheese-production environment, also indicating that strong biofilm-formation ability is not a key factor for persistence of specific isolates in cheese processing plants.

UI	MeSH Term	Description	Entries
D008089	Listeria monocytogenes	A species of gram-positive, rod-shaped bacteria widely distributed in nature. It has been isolated from sewage, soil, silage, and from feces of healthy animals and man. Infection with this bacterium leads to encephalitis, meningitis, endocarditis, and abortion.
D011137	Polystyrenes	Polymerized forms of styrene used as a biocompatible material, especially in dentistry. They are thermoplastic and are used as insulators, for injection molding and casting, as sheets, plates, rods, rigid forms and beads.	Polystyrol,Polystyrene,Polystyrols
D001938	Brazil	A country located on the eastern coast of South America, located between Colombia and Peru, that borders the Atlantic Ocean. It is bordered on the north by Venezuela, Guyana, Suriname, and French Guiana, on the south by Uruguay, and on the west by Argentina. The capital is Brasilia.
D002611	Cheese	A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.	Cheeses
D004866	Equipment Contamination	The presence of an infectious agent on instruments, prostheses, or other inanimate articles.	Contamination, Equipment,Contaminations, Equipment,Equipment Contaminations
D004867	Equipment Design	Methods and patterns of fabricating machines and related hardware.	Design, Equipment,Device Design,Medical Device Design,Design, Medical Device,Designs, Medical Device,Device Design, Medical,Device Designs, Medical,Medical Device Designs,Design, Device,Designs, Device,Designs, Equipment,Device Designs,Equipment Designs
D005506	Food Contamination	The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.	Food Adulteration,Adulteration, Food,Adulterations, Food,Contamination, Food,Contaminations, Food,Food Adulterations,Food Contaminations
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food
D005525	Food-Processing Industry	The productive enterprises concerned with food processing.	Industry, Food-Processing,Food Processing Industry,Food-Processing Industries,Industries, Food-Processing,Industry, Food Processing
D001422	Bacterial Adhesion	Physicochemical property of fimbriated (FIMBRIAE, BACTERIAL) and non-fimbriated bacteria of attaching to cells, tissue, and nonbiological surfaces. It is a factor in bacterial colonization and pathogenicity.	Adhesion, Bacterial,Adhesions, Bacterial,Bacterial Adhesions