EVALUATION OF THE CAPACITY OF ADHESION AND BIOFILM PRODUCTION

OF Escherichia coli IN STAINLESS STEEL

MORAES, J. O. ; CRUZ, E. A. ; VENTURA, R. L. ; MELO, A. P. F. S. ; UNGARETTI, J.

a a b a

S. ; SOUZA, E. G. F. BARBOSA, L. A. MORAES, M. O.

a c d e

E-mail: ju.omoraes@yahoo.com.br

Department of Agroindustry, Federal Institute of Alagoas, Piranhas, State of Alagoas, Brazil.

a

b
Department of Agronomic Engineering, Federal Institute of Alagoas, Piranhas, State of Alagoas, Brazil
c
Department of Agroecology, Federal Institute of Alagoas, Piranhas, State of Alagoas, Brazil
d
Faculty of Nutrition, Federal University of Sergipe -University campus of Lagarto, Brazil
e
School of Nursing and Pharmacy, Federal University of Alagoas - University campus of Maceió

INTRODUCTION The adhesion process was observed in all strains at 8 °C (viable sessile cell
counts ≥ 3 LOG UF /cm2) (MALLEZI et al., 2012), as observed in table 1. On the
Several studies highlight Escherichia coli as a potential biofilm producer of
other hand, only 25.00% of the strains (n = 5/20) were able to form biofilm at 8 °C.
human-pathogens. Among the abiotic surfaces susceptible to E. coli biofilm formation,
stainless steel, commonly used in the food industry, stands out (NESSE et al., 2014). TABLE 1 - Enumeration of sessile cells and classification for adhesion and biofilm
formation of Escherichia coli on stainless steel surfaces at temperature of 8 °C
Food production premises provide an ideal environment for biofilm formation. and 35 °C.
These, often moist, environments have a continuous supply of nutrients from various Temperature
Strains 8 °C 35 °C
food products, as well as vast surface areas for attachment and continuous supply of Log UFC/cm2 Classificationa Log UFC/cm2 Classification
inoculum to initiate biofilm formation. Their existence in food environments is not only E. coli E1 4,3 Adhesion 6,1 Biofilm
E. coli E5 4,5 Adhesion 5,7 Biofilm
problematic in terms of consumer health but also has massive financial implications in E. coli E6 4,4 Adhesion 6,9 Biofilm
terms of product loss (MCKENZIE et al., 2013). E. coli E8 3,9 Adhesion 5,8 Biofilm
E. coli E11 4,0 Adhesion 5,7 Biofilm
E. coli E12 4,2 Adhesion 5,8 Biofilm
OBJECTIVE E. coli E13 4,4 Adhesion 6,2 Biofilm
E. coli E14 4,4 Adhesion 6,8 Biofilm
The aim of this work was to isolate Escherichia coli strains from milk producing E. coli E17 4,9 Adhesion 6,5 Biofilm
E. coli E18 5,1 Biofilm 6,4 Biofilm
units and evaluate the capacity of adhesion and biofilm formation on stainless steel E. coli B12 4,5 Adhesion 5,3 Biofilm
surface at 8 °C and 35 °C.   E. coli B14 5,0 Biofilm 5,7 Biofilm
E. coli B61 3,7 Adhesion 5,7 Biofilm
E. coli B108 4,5 Adhesion 5,7 Biofilm
MATERIALS AND METHODS E. coli B113 4,9 Adhesion 5,5 Biofilm
E. coli B124 5,6 Biofilm 5,9 Biofilm
E. coli B144 5,1 Biofilm 6,9 Biofilm
E. coli B145 6,2 Biofilm 6,7 Biofilm
Isolation and identification of strains of Escherichia coli isolated
at milk collection points E. coli B163 4,9 Adhesion 5,5 Biofilm
E. coli B2015 4,6 Adhesion 5,9 Biofilm
a
Classification regarding the biofilm production expressed following the interpretation as
described by Mallezi et al. (2012).
Standardization of bacterial cells (VALERIANO et al., 2012)
ACKNOWLEDGEMENTS

To Instituto Federal de Alagoas through support provided for project execution.

Cleaning and sanitizing of stainless steel test surfaces
(MEIRA et al., 2012)
CONCLUSION
Evaluation of adhesion and biofilm formation on stainless steel surfaces It has been observed that environmental conditions, such as temperature,
(MILLEZI et al., 2012)
interfere with the biofilm formation stages of Escherichia coli, where cooling
temperatures may hinder the development of a mature and irreversible biofilm. In
RESULTS this context, we emphasize the importance of controlling the time-temperature

A total of 111 strains were isolated, however only 18.02% (n = 20) strains binomial in food industry as a prevention factor.

were biochemically confirmed as Escherichia coli. The ability of adhesion and biofilm
formation by pathogenic bacteria such as Escherichia coli at temperatures used in
the food industry is of great concern. The optimal growth temperature of E. coli (35
°C) favored the adhesion process and biofilm formation, where 100% (n = 20) of the
strains were able to adhere and, respectively, to form biofilm on surfaces stainless
steel. When the temperature was reduced to 8 °C, there was a reduction in the
biofilm formation capacity, but not to the adhesion process.
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