Ascorbic Acid Changes Growth of Food-Borne Pathogens in the Early Stage of Biofilm Formation.

Since bacterial biofilm may contribute to the secondary contamination of food during the manufacturing/processing stage there is a need for new methods allowing its effective eradication. Application of food additives such as vitamin C already used in food industry as antioxidant food industry antioxidants may be a promising solution. The aim of this research was evaluation of the impact of vitamin C (ascorbic acid), in a range of concentrations 2.50 µg mL-25.0 mg mL, on biofilms of , , and strains isolated from food. The efficacy of ascorbic acid was assessed based on the reduction of optical density ( = 595 nm). The greatest elimination of the biofilm was achieved at the concentration of vitamin C of 25.0 mg mL. The effect of the vitamin C on biofilm, however, was strain dependent. The concentration of 25.0 mg mL reduced 93.4%, 74.9%, and 40.5% of , , and number, respectively. For and lower concentrations were ineffective. In turn, for the biofilm inhibition was observed even at the concentration of 0.25 mg mL. The addition of vitamin C may be helpful in the elimination of bacterial biofilms. Nonetheless, some concentrations can induce growth of the pathogens, posing risk for the consumers' health.