AIMS: The adhesion to an inert surface (the first step of biofilm formation) of the two main pathogenic Campylobacter species, Campylobacter jejuni and Campylobacter coli, isolated from diverse origins, was compared. METHODS AND RESULTS: Adhesion assays were conducted in 96-well, polystyrene microtiter plates using the BioFilm Ring Test method. This new technique, based on magnetic bead entrapment, was shown to be suitable for analysing the adhesion of Campylobacter sp. strains by comparing the adhesion of four C. jejuni strains as revealed by the BioFilm Ring Test and immunodetection. Among the 46 strains tested, C. jejuni and C. coli displayed different adhesion capabilities ranging from no adhesion to strong adhesion. However, no strain of C. coli was strongly adherent, and statistically, C. coli adhered less to an inert surface than C. jejuni. In addition, strains isolated from animals or carcasses were less adherent than those isolated from food-processing and clinical cases. CONCLUSIONS: These observations suggest that the food environment and the human body could have selected strains with greater adhesion. SIGNIFICANCE AND IMPACT OF THE STUDY: The adhesion capability of strains could partly explain the cross-contamination or re-contamination of food products by Campylobacter. This property could provide a mode of survival for Campylobacter in the food chain.
AIMS: The adhesion to an inert surface (the first step of biofilm formation) of the two main pathogenic Campylobacter species, Campylobacter jejuni and Campylobacter coli, isolated from diverse origins, was compared. METHODS AND RESULTS: Adhesion assays were conducted in 96-well, polystyrene microtiter plates using the BioFilm Ring Test method. This new technique, based on magnetic bead entrapment, was shown to be suitable for analysing the adhesion of Campylobacter sp. strains by comparing the adhesion of four C. jejuni strains as revealed by the BioFilm Ring Test and immunodetection. Among the 46 strains tested, C. jejuni and C. coli displayed different adhesion capabilities ranging from no adhesion to strong adhesion. However, no strain of C. coli was strongly adherent, and statistically, C. coli adhered less to an inert surface than C. jejuni. In addition, strains isolated from animals or carcasses were less adherent than those isolated from food-processing and clinical cases. CONCLUSIONS: These observations suggest that the food environment and the human body could have selected strains with greater adhesion. SIGNIFICANCE AND IMPACT OF THE STUDY: The adhesion capability of strains could partly explain the cross-contamination or re-contamination of food products by Campylobacter. This property could provide a mode of survival for Campylobacter in the food chain.
Authors: Carmen Puig; Arnau Domenech; Junkal Garmendia; Jeroen D Langereis; Pascal Mayer; Laura Calatayud; Josefina Liñares; Carmen Ardanuy; Sara Marti Journal: Appl Environ Microbiol Date: 2014-09-05 Impact factor: 4.792
Authors: Enea G Di Domenico; Luigi Toma; Christian Provot; Fiorentina Ascenzioni; Isabella Sperduti; Grazia Prignano; Maria T Gallo; Fulvia Pimpinelli; Valentina Bordignon; Thierry Bernardi; Fabrizio Ensoli Journal: Front Microbiol Date: 2016-09-21 Impact factor: 5.640
Authors: Helen L Brown; Mark Reuter; Louise J Salt; Kathryn L Cross; Roy P Betts; Arnoud H M van Vliet Journal: Appl Environ Microbiol Date: 2014-09-05 Impact factor: 4.792