title: Relationship between the physicochemical properties of nonchitinolytic Listeria and Salmonella and their attachment to shrimp carapace.
abstract: Listeria and Salmonella are important foodborne pathogens normally associated with the shrimp production chain. This study investigated the potential of Salmonella Typhimurium, Salmonella Senftenberg, and Listeria monocytogenes (Scott A and V7) to attach to and colonize shrimp carapace. Attachment and colonization of Listeria and Salmonella were demonstrated. Shrimp abdominal carapaces showed higher levels of bacterial attachment (P < 0.05) than did head carapaces. Listeria consistently exhibited greater attachment (P < 0.05) than did Salmonella on all surfaces. Chitinase activity of all strains was tested and found not to occur at the three temperatures (10, 25, and 37 degrees C) tested. The surface physicochemical properties of bacterial cells and shrimp carapace were studied to determine their role in attachment and colonization. Salmonella had significantly (P < 0.05) more positive (-3.9 and -6.0 mV) cell surface charge than Listeria (-18 and -22.8 mV) had. Both bacterial species were found to be hydrophilic (<35%) when measured by the bacterial adherence to hydrocarbon method and by contact angle (theta) measurements (Listeria, 21.3 and 24.8 degrees, and Salmonella, 14.5 and 18.9 degrees). The percentage of cells retained by Phenyl-Sepharose was lower for Salmonella (12.8 to 14.8%) than it was for Listeria (26.5 to 31.4%). The shrimp carapace was found to be hydrophobic (theta = 74.5 degrees), and a significant (P < 0.05) difference in surface roughness between carapace types was noted. There was a linear correlation between bacterial cell surface charge (r2 = 0.95) and hydrophobicity (r2 = 0.85) and initial attachment (P < 0.05) of Listeria and Salmonella to carapaces. However, the same properties could not be related to subsequent colonization.
authors.affiliation: School of Land, Crop, and Food Science, University of Queensland, St Lucia, 4067, Australia.
authors.forename: M N
authors.initials: MN
authors.lastname: Wan Norhana
authors.forename: Rebecca M
authors.initials: RM
authors.lastname: Goulter
authors.forename: Susan E
authors.initials: SE
authors.lastname: Poole
authors.forename: Hilton C
authors.initials: HC
authors.lastname: Deeth
authors.forename: Gary A
authors.initials: GA
authors.lastname: Dykes
mesh_terms: D000818:Animals; D001422:Bacterial Adhesion; D002688:Chitinases / Q000378:metabolism; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004560:Electricity; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000379:methods; D006801:Humans; D008089:Listeria monocytogenes / Q000254:growth & development / Q000502:physiology*; D033561:Penaeidae / Q000382:microbiology*; D012486:Salmonella typhimurium / Q000254:growth & development / Q000502:physiology*; D012758:Shellfish / Q000382:microbiology*; D013499:Surface Properties; D013696:Temperature
chemical_list: D002688:Chitinases