title: Attachment of Shiga toxigenic Escherichia coli to stainless steel.
abstract: Shiga toxigenic Escherichia coli (STEC) are important foodborne pathogens causing gastrointestinal disease worldwide. Bacterial attachment to food surfaces, such as stainless steel may lead to cross contamination of foods and subsequent foodborne disease. A variety of STEC isolates, including E. coli O157:H7/H- strains, were grown in planktonic (broth) and sessile (agar) culture, following which initial attachment to stainless steel was determined using epifluorescence microscopy. Experiments were performed to determine whether the number of bacteria attached to stainless steel differed between STEC strains and between the two modes of growth. No relationship was found between STEC strains and the number of bacteria attached to stainless steel. Five STEC strains, including one non-toxigenic O157 isolate, attached in significantly greater (p<0.05) numbers to stainless steel following growth in planktonic culture compared to sessile culture. In contrast, two clinical strains of O157:H7 attached in significantly greater (p<0.05) numbers following growth in sessile culture compared to planktonic culture. Thirteen out of twenty E. coli strains showed no significant difference (p>0.05) in attachment when grown in planktonic or sessile culture. The change of interfacial free energy between the bacterial strains and stainless steel was calculated and the influence of free energy in attachment was determined. Although a significant variation (p<0.05) in free energy values was found between STEC strains, no correlation was found between free energy values and bacterial counts on stainless steel. In addition, no correlation was also found between bacterial hydrophobicity and surface charge values or production of surface structures (type I fimbriae or flagella) (previously determined) with the number of bacteria attached to stainless steel. The results of this study suggest that different growth conditions (planktonic and sessile) can influence the attachment of STEC to stainless steel. Factors other than bacterial physicochemical properties and these surface structures may also influence STEC attachment to stainless steel.
authors.affiliation: Food Science Australia, Brisbane, QLD. 4173, Australia.
authors.forename: Lucia
authors.initials: L
authors.lastname: Rivas
authors.forename: Narelle
authors.initials: N
authors.lastname: Fegan
authors.forename: Gary A
authors.initials: GA
authors.lastname: Dykes
mesh_terms: D001422:Bacterial Adhesion; D015169:Colony Count, Microbial; D004866:Equipment Contamination; D004926:Escherichia coli / Q000378:metabolism / Q000502:physiology* / Q000648:ultrastructure; D019453:Escherichia coli O157 / Q000378:metabolism / Q000502:physiology / Q000648:ultrastructure; D005506:Food Contamination / Q000032:analysis* / Q000517:prevention & control; D005516:Food Microbiology; D008856:Microscopy, Fluorescence; D018570:Risk Assessment; D022603:Shiga Toxins / Q000096:biosynthesis; D013193:Stainless Steel
chemical_list: D022603:Shiga Toxins; D013193:Stainless Steel