title: Adaptation of Campylobacter jejuni to biocides used in the food industry affects biofilm structure, adhesion strength, and cross-resistance to clinical antimicrobial compounds.
abstract: The emergence of biocide-adapted Campylobacter jejuni strains that developed into biofilms and their potential to develop clinical resistance to antimicrobial compounds was studied. C. jejuni was grown in sub-lethal concentrations of five biocides used in the food industry. C. jejuni exhibited adaptation to these biocides with increased minimum inhibitory concentrations. The 3-D structures of the biofilms produced by the biocide-adapted cells were investigated by atomic force microscopy (AFM). The results revealed marked variability in biofilm architecture, including ice-crystal-like structures. Adaptation to the biocides enhanced biofilm formation, with significant increases in biovolume, surface coverage, roughness, and the surface adhesion force of the biofilms. Adaptation to commercial biocides induced resistance to kanamycin and streptomycin. This study suggests that the inappropriate use of biocides may lead to cells being exposed to them at sub-lethal concentrations, which can result in adaptation of the pathogens to the biocides and a subsequent risk to public health.
authors.affiliation: a Department of Food Science and Technology, Faculty of Marine Science , Tokyo University of Marine Science and Technology , Tokyo , Japan.
authors.forename: Punnida
authors.initials: P
authors.lastname: Techaruvichit
authors.affiliation: a Department of Food Science and Technology, Faculty of Marine Science , Tokyo University of Marine Science and Technology , Tokyo , Japan.
authors.forename: Hajime
authors.initials: H
authors.lastname: Takahashi
authors.affiliation: a Department of Food Science and Technology, Faculty of Marine Science , Tokyo University of Marine Science and Technology , Tokyo , Japan.
authors.forename: Takashi
authors.initials: T
authors.lastname: Kuda
authors.affiliation: a Department of Food Science and Technology, Faculty of Marine Science , Tokyo University of Marine Science and Technology , Tokyo , Japan.
authors.forename: Satoko
authors.initials: S
authors.lastname: Miya
authors.affiliation: b Department of Food Technology, Faculty of Science , Chulalongkorn University , Bangkok , Thailand.|c Molecular Sensory Science Center, Faculty of Science , Chulalongkorn University , Bangkok , Thailand.
authors.forename: Suwimon
authors.initials: S
authors.lastname: Keeratipibul
authors.affiliation: a Department of Food Science and Technology, Faculty of Marine Science , Tokyo University of Marine Science and Technology , Tokyo , Japan.
authors.forename: Bon
authors.initials: B
authors.lastname: Kimura
mesh_terms: D000222:Adaptation, Physiological / Q000187:drug effects*; D000890:Anti-Infective Agents / Q000494:pharmacology*; D001422:Bacterial Adhesion / Q000187:drug effects; D018441:Biofilms / Q000187:drug effects* / Q000254:growth & development; D016123:Campylobacter jejuni / Q000502:physiology*; D004202:Disinfectants / Q000494:pharmacology*; D024881:Drug Resistance, Bacterial; D019649:Food Industry; D006801:Humans; D008826:Microbial Sensitivity Tests; D013499:Surface Properties
chemical_list: D000890:Anti-Infective Agents; D004202:Disinfectants
keywords: AFM; Campylobacter; adhesion; antibiotic resistance; biocides; biofilm