Effect of food environment on the ability of microorganisms to form biofilms

Abstract

AbstractThe aim of this study is to understand the effect of the food product's, even in trace amounts, in the biofilm formation potential of Escherichia coli and Staphylococcus aureus. Bacterial adhesion was tested using three different food media, in which bacterial cells were adapted before determining how this would affect their adhesion score and biofilm formation potential: sterilized milk, mineral water, and pasteurized commercial orange juice. After characterization of the bacteria and the adhesion support by the contact angle, the adhesion score obtained by the theoretical mathematical model XDLVO developed by van Oss was compared to that obtained by the experimental approach, in order to examine the role of non‐specific (thermodynamic) and specific (biological) interactions in adhesion. Changes in the membrane composition of bacteria, as a function of acclimation conditions, were evaluated by infrared spectroscopy. Results reveal variability in the spectral region between 900 and 1200 cm−1 specific to capsular polysaccharides (CPS) or lipopolysaccharides (LPS), and also in the range between 2800 and 3000 cm−1 characteristic of membrane lipids and phospholipids. Biofilm formation by S. aureus and E. coli was affected by commercial UHT milk. This led to increased hydrophobicity and total adhesion energy within the environment of these strains. However, no correlation was observed between the adhesion scores obtained through experimental and theoretical approaches. This underscores the necessity of considering the specific characteristics of individual food products in understanding the phenomenon of biofilm formation. Understanding, the mechanism, the variations in bacterial surface characteristics, and the conditions that favor or disadvantage the formation of biofilms, may have important implications, in the development of preventive and curative strategies, to control of food‐borne infections.