Intra- and inter-species interactions within biofilms of important foodborne bacterial pathogens.
A community-based sessile life style is the normal mode of growth and survival for many bacterial species. Under such conditions, cell-to-cell interactions are inevitable and ultimately lead to the establishment of dense, complex and highly structured biofilm populations encapsulated in a self-produced extracellular matrix and capable of coordinated and collective behavior. Remarkably, in food processing environments, a variety of different bacteria may attach to surfaces, survive, grow, and form biofilms. Salmonella enterica, Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus are important bacterial pathogens commonly implicated in outbreaks of foodborne diseases, while all are known to be able to create biofilms on both abiotic and biotic surfaces. Particularly challenging is the attempt to understand the complexity of inter-bacterial interactions that can be encountered in such unwanted consortia, such as competitive and cooperative ones, together with their impact on the final outcome of these communities (e.g., maturation, physiology, antimicrobial resistance, virulence, dispersal). In this review, up-to-date data on both the intra- and inter-species interactions encountered in biofilms of these pathogens are presented. A better understanding of these interactions, both at molecular and biophysical levels, could lead to novel intervention strategies for controlling pathogenic biofilm formation in food processing environments and thus improve food safety.
Department of Food Science and Nutrition, Faculty of the Environment, University of the Aegean , Myrina, Lemnos Island, Greece.
Efstathios
E
Giaouris
Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research , Ås, Norway.
Even
E
Heir
INRA, UR454 Microbiologie, Centre Auvergne-Rhône-Alpes , Saint-Genès-Champanelle, France.
Mickaël
M
Desvaux
INRA, UR454 Microbiologie, Centre Auvergne-Rhône-Alpes , Saint-Genès-Champanelle, France.
Michel
M
Hébraud
Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research , Ås, Norway.
Trond
T
Møretrø
Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research , Ås, Norway.
Solveig
S
Langsrud
Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Faculty of Foods, Biotechnology and Development, Agricultural University of Athens , Athens, Greece.
Agapi
A
Doulgeraki
Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Faculty of Foods, Biotechnology and Development, Agricultural University of Athens , Athens, Greece.
George-John
GJ
Nychas
Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra , Nitra, Slovakia.
Miroslava
M
Kačániová
Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences , Poznań, Poland.
Katarzyna
K
Czaczyk
TÜBİTAK Marmara Research Center, Food Institute , Gebze, Kocaeli, Turkey.
Hülya
H
Ölmez
Laboratory for Process Engineering, Environment, Biotechnology and Energy, Department of Chemical Engineering, Faculty of Engineering, University of Porto , Porto, Portugal.
Manuel
M
Simões
aggregation; biofilms; communication; competition; cooperation; foodborne pathogenic bacteria; interactions