Nereus W. Gunther

The biofilm forming potential of bacterial species in the genus Campylobacter.

The biofilm forming abilities of 16 strains representative of 14 of the 16 species comprising the genus Campylobacter were determined on glass, stainless steel, and polystyrene plastic. The formation of biofilms has been suggested as a means by which Campylobacter is able to persist within an inhospitable environment. Of the eight microaerophilic Campylobacter species, including two strains each of Campylobacter jejuni and Campylobacter fetus, only C. jejuni strain 81-176 reliably produced a visible biofilm on multiple surfaces. Alternately, all six strains of the anaerobic Campylobacter species reliably produced visible biofilms on multiple surfaces. Electron micrographs of the individual biofilms showed relatively homogeneous biofilms produced by the anaerobic strains, while the microaerophilic C. jejuni strain 81-176 produced a biofilm containing similar quantities of both the spiral and coccoid forms. This survey suggests a difference in the biofilm forming potentials and the morphologies of the bacteria comprising the biofilms between anaerobic and microaerophilic species of Campylobacter. Additionally, differences observed in the biofilm forming ability of two strains of C. jejuni suggest the need for a further investigation of the biofilm forming potential of this species using a larger number of strains.

Proteomic based investigation of rhamnolipid production by Pseudomonas chlororaphis strain NRRL B-30761

We recently reported that a strain of the non-pathogenic bacterial species Pseudomonas chlororaphis was capable of producing the biosurfactant molecule, rhamnolipids. Previous to this report the organisms known to produce rhamnolipids were almost exclusively pathogens. The newly described P. chlororaphis strain produced rhamnolipids at room temperature in static minimal media, as opposed to previous reports of rhamnolipid production which occurred at elevated temperatures with mechanical agitation. The non-pathogenic nature and energy conserving production conditions make the P. chlororaphis strain an attractive candidate for commercial rhamnolipid production. However, little characterization of molecular/biochemical processes in P. chlororaphis have been reported. In order to achieve a greater understanding of the process by which P. chlororaphis produces rhamnolipids, a survey of proteins differentially expressed during rhamnolipid production was performed. Separation and measurement of the bacteria’s proteome was achieved using Beckman Coulter’s Proteome Lab PF2D packed column-based protein fractionation system. Statistical analysis of the data identified differentially expressed proteins and known orthologues of those proteins were identified using an AB 4700 Proteomics Analyzer mass spectrometer system. A list of proteins differentially expressed by P. chlororaphis strain NRRL B-30761 during rhamnolipid production was generated, and confirmed through a repetition of the entire separation process.

Biofilms in the food and beverage industries

Part 1 Biofilms in the food and beverage industries: Biofilms in the food and beverage industries: an introduction Molecular mechanisms involved in biofilm formation by food-associated bacteria Methods for imaging and quantifying the structure of biofilms in food processing and other environments Monitoring of biofilms in the food and beverage industries A centralized database for use in studying bacterial biofilms and quorum sensing in food processing and other environments: MicroBQs. Part 2 Microorganisms and their metabolites in biofilms: Biofilm formation by food spoilage microorganisms in food processing environments Biofilm formation by Listeria monocytogenes and transfer to foods Biofilm formation by Salmonella in food processing environments Biofilm formation by Gram-positive bacteria including Staphylococcus aureus, Mycobacterium avium and Enterococcus spp in food processing environments Biofilm formation by spore-forming bacteria in food processing environments. Part 3 Biofilm prevention, inactivation and removal and beneficial biofilms: Food contact surfaces, surface soiling and biofilm formation Cleaning and sanitation in food processing environments for the prevention of biofilm formation and biofilm removal Novel methods for biofilm control and removal from food processing equipment. Part 4 Biofilms in particular food industry sectors: Biofilms in red meat processing Biofilms in dairy processing Biofilms and brewing Biofilms in poultry processing Beneficial biofilms: wastewater and other industrial applications Biofilms in fish processing Biofilms in fresh fruit and vegetables. Part 5 Appendix: Sampling and quantification of biofilms in food processing and other environments.

Comprehensive Approaches to Molecular Biomarker Discovery for Detection and Identification of Cronobacter spp. (Enterobacter sakazakii) and Salmonella spp.

ABSTRACT Cronobacter spp. (formerly Enterobacter sakazakii) and Salmonella spp. are increasingly implicated internationally as important microbiological contaminants in low-moisture food products, including powdered infant formula. Estimates indicate that 40 to 80% of infants infected with Cronobacter sakazakii and/or Salmonella in the United States may not survive the illness. A systematic approach, combining literature-based data mining, comparative genome analysis, and the direct sequencing of PCR products of specific biomarker genes, was used to construct an initial collection of genes to be targeted. These targeted genes, particularly genes encoding virulence factors and genes responsible for unique phenotypes, have the potential to function as biomarker genes for the identification and differentiation of Cronobacter spp. and Salmonella from other food-borne pathogens in low-moisture food products. In this paper, a total of 58 unique Salmonella gene clusters and 126 unique potential Cronobacter biomarkers and putative virulence factors were identified. A chitinase gene, a well-studied virulence factor in fungi, plants, and bacteria, was used to confirm this approach. We found that the chitinase gene has very low sequence variability and/or polymorphism among Cronobacter, Citrobacter, and Salmonella, while differing significantly in other food-borne pathogens, either by sequence blasting or experimental testing, including PCR amplification and direct sequencing. This computational analysis for Cronobacter and Salmonella biomarker identification and the preliminary laboratory studies are only a starting point; thus, PCR and array-based biomarker verification studies of these and other food-borne pathogens are currently being conducted.

Effects of Polyphosphate Additives on Campylobacter Survival in Processed Chicken Exudates

ABSTRACT Campylobacter spp. are responsible for a large number of the bacterial food poisoning cases worldwide. Despite being sensitive to oxygen and nutritionally fastidious, Campylobacter spp. are able to survive in food processing environments and reach consumers in sufficient numbers to cause disease. To investigate Campylobacter persistence on processed chicken, exudates from chickens produced for consumer sale were collected and sterilized. Two types of exudates from chicken products were collected: enhanced, where a marinade was added to the chickens during processing, and nonenhanced, where no additives were added during processing. Exudates from enhanced chicken products examined in this study contained a mixture of polyphosphates. Exudate samples were inoculated with Campylobacter jejuni or Campylobacter coli strains and incubated under a range of environmental conditions, and viable bacteria present in the resultant cultures were enumerated. When incubated at 42°C in a microaerobic environment, exudates from enhanced chicken products resulted in increased survival of C. jejuni and C. coli compared with that in nonenhanced exudates in the range of <1 to >4 log CFU/ml. Under more relevant food storage conditions (4°C and normal atmosphere), the exudates from enhanced chicken products also demonstrated improved Campylobacter survival compared with that in nonenhanced exudates. Polyphosphates present in the enhanced exudates were determined to be largely responsible for the improved survival observed when the two types of exudates were compared. Therefore, polyphosphates used to enhance chicken quality aid in sustaining the numbers of Campylobacter bacteria, increasing the opportunity for disease via cross-contamination or improperly cooked poultry.

The effects of high-pressure treatments on Campylobacter jejuni in ground poultry products containing polyphosphate additives

Marinades containing polyphosphates have been previously implicated in the enhanced survival of Campylobacter spp. in poultry product exudates. The enhanced Campylobacter survival has been attributed primarily to the ability of some polyphosphates to change the pH of the exudate to one more amenable to Campylobacter. In this study a ground poultry product contaminated with a 6 strain Campylobacter jejuni cocktail was utilized to determine if the efficiency of high-hydrostatic-pressure treatments was negatively impacted by the presence of commonly utilized polyphosphates. Two polyphosphates, hexametaphosphate and sodium tripolyphosphate, used at 2 concentrations, 0.25 and 0.5%, failed to demonstrate any significant negative effects on the efficiency of inactivation of C. jejuni by high-pressure treatment. However, storage at 4°C of the ground poultry samples containing C. jejuni after high-pressure treatment appeared to provide a synergistic effect on Campylobacter inactivation. High-pressure treatment in conjunction with 7 d of storage at 4°C resulted in a mean reduction in C. jejuni survival that was larger than the sum of the individual reductions caused by high pressure or 4°C storage when applied separately.

Construction of Listeria monocytogenes Mutants with In-Frame Deletions in Putative ATP-Binding Cassette (ABC) Transporters and Analysis ofTheir Growth under Stress Conditions

Listeria monocytogenes is a food-borne pathogen that is difficult to eliminate since it can survive under different stress conditions such as low pH and high salt. Understanding its survival under stress conditions is important in controlling this pathogen in food. ABC transporters have been shown to be induced in L. monocytogenes subjected to high pressure and nisin treatments; therefore, we hypothesized that genes encoding the ABC transporters may be involved in general stress responses. To study the function of these genes, deletion mutants of ABC transporter genes (LMOf2365_1875, LMOf2365_1877) were created in L. monocytogenes F2365, and these deletion mutants were tested under different stress conditions. Compared to the wild type, ΔLMOf2365_1875 and ΔLMOf2365_1877 showed slower growth under nisin (250 μg/ml) and acid (pH 5) treatments. Under salt treatment (5% NaCl in minimal medium), ΔLMOf2365_1877 showed slower growth whereas ΔLMOf2365_1875 had growth similar to the wild type. Moreover, ΔLMOf2365_1875 had an increased capacity to form biofilms compared to the wild type. Our results indicate that these deletion mutants may be more sensitive to multiple stress conditions compared to the wild type, suggesting that LMOf2365_1875 and LMOf2365_1877 may contribute to the general stress response in L. monocytogenes. An understanding of the growth of these mutants under multiple stress conditions and their ability to form biofilms may help in the development of intervention strategies to control L. monocytogenes in food and in the environment.

Effects of Polyphosphate Additives on the pH of Processed Chicken Exudates and the Survival of Campylobacter

Campylobacter spp. are nutritionally fastidious organisms that are sensitive to normal atmospheric oxygen levels and lack homologues of common cold shock genes. At first glance, these bacteria seem ill equipped to persist within food products under processing and storage conditions; however, they survive in numbers sufficient to cause the largest number of foodborne bacterial disease annually. A mechanism proposed to play a role in Campylobacter survival is the addition of polyphosphate-containing marinades during poultry processing. Campylobacter jejuni and Campylobacter coli strains incubated in chicken exudates collected from poultry treated with a marinade demonstrated considerable survival advantages (1 to 4 log CFU/ml) over the same strains incubated in chicken exudate from untreated birds. Polyphosphates, which constitute a large portion of the commercial poultry marinades, were shown to account for a majority of the observed influence of the marinades on Campylobacter survival. When six different food grade polyphosphates (disodium pyrophosphate, tetrasodium pyrophosphate, pentasodium triphosphate, sodium polyphosphate, monosodium phosphate, and trisodium phosphate) were utilized to compare the survival of Campylobacter strains in chicken exudate, significant differences were observed with regard to Campylobacter survival between the different polyphosphates. It was then determined that the addition of polyphosphates to chicken exudate increased the pH of the exudate, with the more sodiated polyphosphates increasing the pH to a greater degree than the less sodiated polyphosphates. It was confirmed that the change in pH mediated by polyphosphates is responsible for the observed increases in Campylobacter survival.

Survival after cryogenic freezing of Campylobacter species in ground Turkey patties treated with polyphosphates.

The use of polyphosphate-based marinades in the processing of poultry has been previously shown to increase the survival of Campylobacter species present in the exudates derived from these products. This study investigates the effects that some of the same polyphosphates have on the survival of Campylobacter species within a ground turkey product subjected to cryogenic freezing. Ground turkey patties with two different polyphosphate formulations added in two different concentrations were artificially contaminated with known concentrations of Campylobacter jejuni or Campylobacter coli. The patties were cryogenically frozen at -80°F (-62.2°C) with liquid nitrogen vapor and held at -20°C for 7 or 33 days, after which the number of Campylobacter surviving in the patties was determined. On average the cryogenic freezing resulted in a 2.5-log decrease in the survival of C. jejuni cells and a 2.9-log decrease in C. coli cells present in the turkey patties. Additionally, the presence of polyphosphates in the turkey patties had no effect on Campylobacter survival up to the maximum allowed concentration (0.5%) for polyphosphates in poultry marinades. Finally, it was determined that the added polyphosphates had little effect on the pH of the ground turkey meat; an effect which previously had been implicated in the enhancement of Campylobacter survival due to the presence of polyphosphates.

Genes that are Affected in High Hydrostatic Pressure Treatments in a Listeria Monocytogenes Scott A ctsR Deletion Mutant

Listeria monocytogenes is a food-borne pathogen of significant threat to public health. High Hydrostatic Pressure (HHP) treatment can be used to control L. monocytogenes in food. The CtsR (class three stress gene repressor) protein negatively regulates the expression of class III heat shock genes. In a previous study, a spontaneous ctsR L. monocytogenes deletion mutant 2-1 that was able to survive under HHP treatment was identified; however, there is only limited information about the mechanisms of survival and adaptation of this mutant in response to high pressure. Microarray technology was used to monitor the gene expression profiles of ctsR mutant 2-1 under pressure treatments (450 Mpa, 3min). Some of the gene expression changes determined by microarray assays were confirmed by real-time RT-PCR analyses. Compared to non-pressure-treated ctsR mutant 2-1, 14 genes were induced (> 2-fold increase) in the ctsR deletion mutant whereas 219 genes were inhibited (< -2-fold decrease) by pressure treatments. The induced genes included genes encoding proteins involved in synthesis of purines, pyrimidines, nucleosides, and nucleotides, transport and binding, transcription, cell membrane, DNA and energy metabolism, protein synthesis, and unknown functions. The inhibited genes included genes encoding proteins for transport and binding, cell envelope, transcription, amino acid biosynthesis, regulatory functions, cellular processes and central intermediary metabolism. The information concerning L. monocytogenes survival under HHP at the molecular level may contribute to improved HHP treatments for food processing.