Activity of gras preservants against Yersinia enterocolitica biofilm cultured in broth supplemented with meat juice

IRIARTE, HEBE; DI MARCO, N.I.; COLOCHO, FLORENCIA; MAIER, MARTIN; PUNGITORE, C. R; FAVIER, G.; LUCERO ESTRADA, C.S.M.

Mendoza

Congreso; SBC 2022; 2022

SBC

Yersinia enterocolitica is one of the five leading causes of bacterial gastroenteritis in the world. It is transmitted through contaminated food or water. Pigs are the main reservoir but it is also found in other animals. The biofilm formed on surfaces in direct or indirect contact with food is considered one of the main factors of cross-contamination in food processing. However, the study in vitro is very different from the natural environment conditions, being able to show different growth and/or survival behavior compared to those evaluated in the laboratory. Currently, the investigation of biofilms in real meat processing environment is difficult due to technical challenges. Therefore, waste meat fluids (meat juice, MJ) are used to recreate such environment. According to the Food and Drug Administration (FDA), the acronym GRAS defines substances that are used as food additives and generally recognized as safe. The objectives of this work were (i) to study the effect of different GRAS preservants on Y. enterocolitica biofilm in nutrient broth added with 50% MJ (NB:MJ); and (ii) to compared values of biofilm inhibition/eradication to minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of planktonic cells in the same medium. Y. enterocoltica CLC001 bio/serotype 1A/O:7,8-8-8,19 and Y. enterocolitica WAP+ 1B/O:8 were screened against six GRAS: ascorbic acid (AA), citric acid (CA), lactic acid (LA), phosphoric acid (PA), acetic acid (AcA) and NO2Na. The only GRAS without bactericidal activity was NO2Na. For both tesded strains, higher concetrations were needed to inhibit biofilm formation, except for ascorbic and fosforic acids against Y. enterocolitica CLC001 than plancktonic cells; among 4 to more than 250 folds were needed for biofilm eradication, and it was not possible to eradicate it with NO2Na, AA and CA. Moreover, PA was also ineffective to eradicate the biofilm of Y. enterocolitica CLC001 strain. It was more difficult to inhibit biofilm formation of Y. enterocolitica WAP+ than Y. enterocoltica CLC001; furthermore, between AcA and LA, which were able to eradicate biofilm of both strains, double concentrations were needed against Y. enterocolitica WAP+ compared with Y. enterocoltica CLC001. It is possible to conclude that the presence of MJ in NB favor Y. enterocolitica resistance to food-preservants agents . Furthermore, with this meat manufacturing processes simulation, some compounds able to inhibit biofilm formation are not capable of eradicate it.