title: Influence of curli expression by Escherichia coli 0157:H7 on the cell's overall hydrophobicity, charge, and ability to attach to lettuce.
abstract: Curli fibers are produced by some Escherichia coli cells in response to environmental stimuli. These extracellular proteins enhance the cell's ability to form biofilms on various abiotic surfaces. E. coli 0157:H7 cells readily attach to a variety of fruit and vegetable surfaces. It is not known whether the expression of curli influences the cell's ability to attach to produce surfaces. In this study, the effect of curli expression on the cell's overall hydrophobicity, charge, and ability to attach to cut and whole iceberg lettuce surfaces was examined. All strains, regardless of curli expression, attached preferentially to the cut edges of lettuce (P < 0.05). The curli-producing cells of E. coli 0157:H7 strain E0018 attached in significantly greater numbers to both cut and whole lettuce pieces than did the non-curli-producing E0018 cells (P < 0.05); however, no significant attachment differences were observed between the curli-producing and non-curli-producing cells of E. coli 0157:H7 strains 43894 and 43895. All curli-producing E. coli 0157:H7 strains were significantly more hydrophobic (P < 0.01); however, no association between the cells' hydrophobic characteristics and lettuce attachment was observed. Overall surface charge of the cells did not differ among strains or curli phenotypes. Results indicate that overall hydrophobicity and cell charge in E. coli 0157:H7 strains do not influence attachment to iceberg lettuce surfaces. The presence of curli may not have any influence on attachment of E. coli 0157:H7 cells to produce items. Additional factorsmay influence the attachment of E. coli 0157:H7 to plant surfaces and should be further examined.
authors.affiliation: Department of Food Science and Technology, , Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA. rrboyer@vt.edu
authors.forename: Renee R
authors.initials: RR
authors.lastname: Boyer
authors.forename: Susan S
authors.initials: SS
authors.lastname: Sumner
authors.forename: Robert C
authors.initials: RC
authors.lastname: Williams
authors.forename: Merle D
authors.initials: MD
authors.lastname: Pierson
authors.forename: David L
authors.initials: DL
authors.lastname: Popham
authors.forename: Kalmia E
authors.initials: KE
authors.lastname: Kniel
mesh_terms: D001422:Bacterial Adhesion / Q000502:physiology*; D001426:Bacterial Proteins / Q000378:metabolism*; D003257:Consumer Product Safety; D019453:Escherichia coli O157 / Q000502:physiology*; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D006801:Humans; D057927:Hydrophobic and Hydrophilic Interactions; D018545:Lactuca / Q000382:microbiology*
chemical_list: D001426:Bacterial Proteins; C077481:Crl protein, Bacteria