Document Detail


Influence of curli expression by Escherichia coli 0157:H7 on the cell's overall hydrophobicity, charge, and ability to attach to lettuce.
MedLine Citation:
PMID:  17612061     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Curli fibers are produced by some Escherichia coli cells in response to environmental stimuli. These extracellular proteins enhance the cell's ability to form biofilms on various abiotic surfaces. E. coli 0157:H7 cells readily attach to a variety of fruit and vegetable surfaces. It is not known whether the expression of curli influences the cell's ability to attach to produce surfaces. In this study, the effect of curli expression on the cell's overall hydrophobicity, charge, and ability to attach to cut and whole iceberg lettuce surfaces was examined. All strains, regardless of curli expression, attached preferentially to the cut edges of lettuce (P < 0.05). The curli-producing cells of E. coli 0157:H7 strain E0018 attached in significantly greater numbers to both cut and whole lettuce pieces than did the non-curli-producing E0018 cells (P < 0.05); however, no significant attachment differences were observed between the curli-producing and non-curli-producing cells of E. coli 0157:H7 strains 43894 and 43895. All curli-producing E. coli 0157:H7 strains were significantly more hydrophobic (P < 0.01); however, no association between the cells' hydrophobic characteristics and lettuce attachment was observed. Overall surface charge of the cells did not differ among strains or curli phenotypes. Results indicate that overall hydrophobicity and cell charge in E. coli 0157:H7 strains do not influence attachment to iceberg lettuce surfaces. The presence of curli may not have any influence on attachment of E. coli 0157:H7 cells to produce items. Additional factorsmay influence the attachment of E. coli 0157:H7 to plant surfaces and should be further examined.
Authors:
Renee R Boyer; Susan S Sumner; Robert C Williams; Merle D Pierson; David L Popham; Kalmia E Kniel
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food protection     Volume:  70     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2007 Jun 
Date Detail:
Created Date:  2007-07-06     Completed Date:  2007-08-14     Revised Date:  2014-09-16    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1339-45     Citation Subset:  IM    
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Bacterial Adhesion / physiology*
Bacterial Proteins / metabolism*
Consumer Product Safety
Escherichia coli O157 / physiology*
Food Contamination / analysis*
Food Microbiology
Humans
Hydrophobic and Hydrophilic Interactions
Lettuce / microbiology*
Grant Support
ID/Acronym/Agency:
R01 GM056695/GM/NIGMS NIH HHS; R01 GM056695-07/GM/NIGMS NIH HHS
Chemical
Reg. No./Substance:
0/Bacterial Proteins; 148349-72-8/Crl protein, Bacteria

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Antimicrobial susceptibility of Salmonella isolated from various products, from 1999 to 2003.
Next Document:  Distribution of Escherichia coli 0157 and Salmonella on hide surfaces, the oral cavity, and in feces...