Effect of chlorine sanitizer on metabolic responses of Escherichia coli biofilms "big six" during cross-contamination from abiotic surface to sponge cake. (July 2022)

• Record Type: Journal Article
• Authors: Lin, Zejia; Chen, Tong; Zhou, Lehao; Yang, Hongshun
• Is Part Of: Food research international. Volume 157(2022)
• Publication Date: 2022-07
• Subjects: Escherichia coli -- NMR -- Metabolomics -- Biofilm -- Stainless steel -- High-density polyethylene -- Flour -- Sodium hypochlorite; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111361
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Chlorine hindered the adhesion of E. coli "big six" on stainless steel surface. High-density polyethylene surface enhanced chlorine resistance of E. coli biofilms. Chlorine mainly disturbed amino acids metabolism in E. coli "big six". Adaptive anti-chlorine strategies were activated upon treatment. Abstract: The effect of chlorine on Escherichia coli biofilm O157:H7 are well established; however, the effect on biofilm adhesion to food as well as the six emerging E. coli serotypes ("big six") have not been fully understood. Chlorine sanitization with 1-min 100 mg/L was applied against seven pathogenic E. coli (O111, O121:H19, O45:H2, O26:H11, O103:H11, O145, and O157:H7) biofilms on high-density polyethylene (HDPE) and stainless steel (SS) coupons, respectively. Using sponge cake as a food model, the adhesion behavior was evaluated by comparison of bacteria transfer rate before and after treatment. Besides, the metabolic profiles of biofilms were analyzed by nuclear magnetic resonance (NMR) spectrometer. A significant decrease in transfer rate (79% decline on SS and 33% decline on HDPE) was recorded as well as the distinctive pattern between SS and HDPE coupons was also noticed, with a low population (6–7 log CFU/coupon) attached and low survivals (0–3 log CFU/coupon) upon chlorine on SS, while high population (7–8 log CFU/coupon) attached and high survivals (5–7 log CFU/coupon) on HDPE. Moreover, O121:H19 and O26:H11 demonstrated the highest resistance to chlorine with the least metabolic status and pathways affected. O103:H11, O145, and O111 followed similar metabolic patterns on both surfaces. Distinct metabolic patterns were found in O45:H2 and O157:H7, where the former had more affected metabolic status and pathways on SS but less on HDPE, whereas the latter showed an opposite trend. Overall, a potential contamination source of STEC infection in flour products was demonstrated and metabolic changes induced by chlorine were revealed by NMR-based metabolomics, which provides insights to avoid "big six" biofilms contamination in food.