INBIOSUR   25013
INSTITUTO DE CIENCIAS BIOLOGICAS Y BIOMEDICAS DEL SUR
Unidad Ejecutora - UE
artículos
Título:
Candida krusei isolated from fruit juices ultrafiltration membranes promotes colonization of Escherichia coli O157:H7 and Salmonella enterica on stainless steel surfaces
Autor/es:
TARIFA, MARÍA CLARA; BRUGNONI, LORENA INÉS; LOZANO, JORGE ENRIQUE
Revista:
JOURNAL MICROBIOLOGY
Editorial:
MICROBIOLOGICAL SOCIETY KOREA
Referencias:
Lugar: Korea ; Año: 2017 vol. 55 p. 96 - 103
ISSN:
1225-8873
Resumen:
To clarify the interactions between a common food spoilage yeast and two pathogenic bacteria involved in outbreaks associated with fruit juices, the present paper studies the effect of the interplay of C. krusei, collected from UF membranes, with Escherichia coli O157:H7 and Salmonella enterica in the overall process of adhesion and colonization of abiotic surfaces. Two different cases were tested: a) co-adhesion by pathogenic bacteria and yeasts, and b) incorporation of bacteria to pre-adhered C. krusei cells. Cultures were made on stainless steel at 25 °C using apple juice as culture medium. After 24 h of co-adhesion with C. krusei, both E. coli O157:H7 and S. enterica increased their counts 1.05 and 1.11 log units, respectively. Same results were obtained when incorporating bacteria to pre-adhered cells of Candida. Nevertheless C. krusei counts decreased in both experimental conditions, in a) 0.40 log units and 0.55 log units when exposed to E. coli O157:H7 and S. enterica and in b) 0.18 and 0.68 log units, respectively. This suggests that C. krusei, E. coli O157:H7 and S. enterica have a complex relationship involving physical and chemical interactions on food contact surfaces. This study supports the plausibility that pathogen interactions with members of spoilage microbiota, such as C. krusei, might play an important role for the survival and dissemination of E. coli O157:H7 and Salmonella enterica in food-processing environments. Based on the data obtained from the present study, much attention should be given to prevent the contamination of these pathogens in acidic drinks.