Anti-adhesion and Anti-biofilm Potential of Organosilane Nanoparticles against Foodborne Pathogens
Nowadays, modification of surfaces by nanoparticulate coatings is a simple process that may have applications in reducing the prevalence of bacterial cells both on medical devices and food processing surfaces. To this direction, biofilm biological cycle of Typhimurium, O157:H7, , and on stainless st...
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Published in: | Frontiers in microbiology Vol. 8; p. 1295 |
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Main Authors: | , , , |
Format: | Journal Article |
Language: | English |
Published: |
Switzerland
Frontiers Media S.A
11-07-2017
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Subjects: | |
Online Access: | Get full text |
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Summary: | Nowadays, modification of surfaces by nanoparticulate coatings is a simple process that may have applications in reducing the prevalence of bacterial cells both on medical devices and food processing surfaces. To this direction, biofilm biological cycle of
Typhimurium,
O157:H7,
, and
on stainless steel and glass surfaces, with or without nanocoating was monitored. To achieve this, four different commercial nanoparticle compounds (two for each surface) based on organo-functionalized silanes were selected. In total 10 strains of above species (two for each species) were selected to form biofilms on modified or not, stainless steel or glass surfaces, incubated at 37°C for 72 h. Biofilm population was enumerated by bead vortexing-plate counting method at four time intervals (3, 24, 48, and 72 h). Organosilane based products seemed to affect bacterial attachment on the inert surfaces and/or subsequent biofilm formation, but it was highly dependent on the species and material of surfaces involved. Specifically, reduced bacterial adhesion (at 3 h) of
and
was observed (
< 0.05) in nanocoating glass surfaces in comparison with the control ones. Moreover, fewer
and
biofilm cells were enumerated on stainless steel coupons coated with organosilanes, than on non
coated surfaces at 24 h (
< 0.05). This study gives an insight to the efficacy of organosilanes based coatings against biofilm formation of foodborne pathogens, however, further studies are needed to better understand the impact of surface modification and the underlying mechanisms which are involved in this phenomenon. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 Edited by: Joaquin Bautista-Gallego, Instituto de la Grasa (CSIC), Spain Reviewed by: Lucilla Iacumin, University of Udine, Italy; Anca Ioana Nicolau, Dunarea de Jos University, Romania; Antonio Benítez Cabello, Consejo Superior de Investigaciones Científicas, Spain This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology |
ISSN: | 1664-302X 1664-302X |
DOI: | 10.3389/fmicb.2017.01295 |