title: Preacclimation alters Salmonella Enteritidis surface properties and its initial attachment to food contact surfaces.
abstract: Exposure of Salmonella to environmental stress, prior to its adherence to a food contact surface, may change the cell surface properties and consequently affect its initial attachment and biofilm formation. This study investigated the influence of temperature and pH preacclimation on the initial attachment of Salmonella Enteritidis to acrylic and stainless steel. Besides, changes in physicochemical properties of cells were examined; and their surface attachment was modeled by xDLVO theory. Results showed that control cells pre-grown at 37°C had significantly (P<0.05) higher initial attachment, followed by those pre-grown at 25, 42, and 10°C. The initial attachment of cells pre-grown at pH 5.3 or 6.3 was not significantly (P>0.05) different from control cells pre-grown at pH 7.3, but they were significantly higher compared to cells pre-grown at pH 8.3 and 9.0. No significant difference was observed between cell attachment to acrylic and stainless steel, although they had different physicochemical properties. The xDLVO theory successfully explained higher attachment for cells pre-grown at optimal condition on both contact surfaces. However, the xDLVO theory could not explain the similar attachment of cells to acrylic and stainless steel. This study elucidates that commonly used intervention technologies including cold storage, thermal treatment, and alkaline antimicrobial agents might alter the physicochemical properties of S. Enteritidis cells and result in varied initial attachment levels.
authors: Food Science & Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 4, Singapore 117543, Singapore.
authors: Yishan
authors: Y
authors: Yang
authors: Food Science & Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 4, Singapore 117543, Singapore.
authors: Amit
authors: A
authors: Kumar
authors: Food Science & Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 4, Singapore 117543, Singapore.
authors: Qianwang
authors: Q
authors: Zheng
authors: Food Science & Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 4, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China. Electronic address: hyungyun75@hotmail.com.
authors: Hyun-Gyun
authors: HG
authors: Yuk
mesh_terms: D000179:Acrylates / Q000737:chemistry*; D000222:Adaptation, Physiological; D001422:Bacterial Adhesion; D018441:Biofilms / Q000254:growth & development*; D015169:Colony Count, Microbial; D005456:Fluorescent Dyes; D006863:Hydrogen-Ion Concentration; D008856:Microscopy, Fluorescence; D009930:Organic Chemicals; D011419:Propidium; D012477:Salmonella enteritidis / Q000502:physiology*; D013193:Stainless Steel / Q000737:chemistry*; D055672:Static Electricity; D013499:Surface Properties; D013696:Temperature; D013816:Thermodynamics
chemical_list: D000179:Acrylates; D005456:Fluorescent Dyes; D009930:Organic Chemicals; C103389:SYTO 9; D013193:Stainless Steel; D011419:Propidium
keywords: Initial attachment; Physicochemical properties; Preacclimation; Salmonella Enteritidis; xDLVO