Skowron Krzysztof, Wałecka-Zacharska Ewa, Grudlewska Katarzyna, Gajewski Piotr, Wiktorczyk Natalia, Wietlicka-Piszcz Magdalena, Dudek Andżelika, Skowron Karolina Jadwiga, Gospodarek-Komkowska Eugenia
Department of Microbiology, Nicolaus Copernicus University in Toruń, L. Rydygier Collegium Medicum in Bydgoszcz, 9 M. Skłodowska-Curie St., 85-094 Bydgoszcz, Poland.
Department of Food Hygiene and Consumer Health, Wrocław University of Environmental and Life Sciences, 31 C.K. Norwida St., 50-375 Wrocław, Poland.
Microorganisms. 2019 Aug 21;7(9):280. doi: 10.3390/microorganisms7090280.
is a one of the most important food-borne pathogens. Its ability to form biofilm contributes to increased resistance to disinfectants and inefficient disinfection, posing a serious threat for the food industry, and in the end the consumer. The aim of this study was the comparison of the biofilm formation ability of strains on stainless steel, under different environmental conditions (temperature, pH, NaCl concentration, nutrients availability), and the assessment of biofilm susceptibility to disinfectants. The bactericidal activity of four disinfectants in two concentrations (100% and 50% of working solution) against biofilm was conducted on four clinical strains, four strains isolated from food and one reference strain ATCC 19111. It was found that biofilm susceptibility to disinfectants was influenced by environmental conditions. Biofilm susceptibility correlated with the decrease of temperature, pH, nutrients availability and salinity of the environment. The least sensitive to disinfectants was biofilm produced at pH = 4 (the bacterial number ranged from 0.25 log CFU × cm to 1.72 log CFU × cm) whereas the most sensitive was biofilm produced at pH = 9 (5.16 log CFU × cm to 7.84 log CFU × cm). Quatosept was the most effective disinfectant, regardless of the conditions. In conclusion, biofilm susceptibility to disinfectants is strain-dependent and is affected by environmental conditions.
是最重要的食源性病原体之一。其形成生物膜的能力导致对消毒剂的抗性增加以及消毒效率低下，对食品工业乃至最终的消费者构成严重威胁。本研究的目的是比较不同环境条件（温度、pH值、NaCl浓度、营养可用性）下菌株在不锈钢上形成生物膜的能力，以及评估生物膜对消毒剂的敏感性。针对四种临床菌株、四种从食品中分离出的菌株以及一株参考菌株ATCC 19111，测试了两种浓度（工作溶液的100%和50%）的四种消毒剂对生物膜的杀菌活性。结果发现，生物膜对消毒剂的敏感性受环境条件影响。生物膜敏感性与温度降低、pH值、营养可用性和环境盐度相关。对消毒剂最不敏感的是在pH = 4时产生的生物膜（细菌数量范围为0.25 log CFU×cm至1.72 log CFU×cm），而最敏感的是在pH = 9时产生的生物膜（5.16 log CFU×cm至7.84 log CFU×cm）。无论条件如何，季铵盐消毒剂都是最有效的消毒剂。总之，生物膜对消毒剂的敏感性因菌株而异，并受环境条件影响。
