title: Chicken juice enhances surface attachment and biofilm formation of Campylobacter jejuni.
abstract: The bacterial pathogen Campylobacter jejuni is primarily transmitted via the consumption of contaminated foodstuffs, especially poultry meat. In food processing environments, C. jejuni is required to survive a multitude of stresses and requires the use of specific survival mechanisms, such as biofilms. An initial step in biofilm formation is bacterial attachment to a surface. Here, we investigated the effects of a chicken meat exudate (chicken juice) on C. jejuni surface attachment and biofilm formation. Supplementation of brucella broth with ≥5% chicken juice resulted in increased biofilm formation on glass, polystyrene, and stainless steel surfaces with four C. jejuni isolates and one C. coli isolate in both microaerobic and aerobic conditions. When incubated with chicken juice, C. jejuni was both able to grow and form biofilms in static cultures in aerobic conditions. Electron microscopy showed that C. jejuni cells were associated with chicken juice particulates attached to the abiotic surface rather than the surface itself. This suggests that chicken juice contributes to C. jejuni biofilm formation by covering and conditioning the abiotic surface and is a source of nutrients. Chicken juice was able to complement the reduction in biofilm formation of an aflagellated mutant of C. jejuni, indicating that chicken juice may support food chain transmission of isolates with lowered motility. We provide here a useful model for studying the interaction of C. jejuni biofilms in food chain-relevant conditions and also show a possible mechanism for C. jejuni cell attachment and biofilm initiation on abiotic surfaces within the food chain.
authors.affiliation: Institute of Food Research, Norwich, United Kingdom.
authors.forename: Helen L
authors.initials: HL
authors.lastname: Brown
authors.affiliation: Institute of Food Research, Norwich, United Kingdom.
authors.forename: Mark
authors.initials: M
authors.lastname: Reuter
authors.affiliation: Institute of Food Research, Norwich, United Kingdom.
authors.forename: Louise J
authors.initials: LJ
authors.lastname: Salt
authors.affiliation: Institute of Food Research, Norwich, United Kingdom.
authors.forename: Kathryn L
authors.initials: KL
authors.lastname: Cross
authors.affiliation: Campden BRI, Chipping Campden, Gloucestershire, United Kingdom.
authors.forename: Roy P
authors.initials: RP
authors.lastname: Betts
authors.affiliation: Institute of Food Research, Norwich, United Kingdom arnoud.vanvliet@ifr.ac.uk.
authors.forename: Arnoud H M
authors.initials: AH
authors.lastname: van Vliet
mesh_terms: D000818:Animals; D001422:Bacterial Adhesion; D018441:Biofilms; D016123:Campylobacter jejuni / Q000502:physiology*; D002645:Chickens; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D008460:Meat / Q000382:microbiology*