Rutin inhibits mono and multi-species biofilm formation by foodborne drug resistant Escherichia coli and Staphylococcus aureus
Introduction
The emergence and spread of multi-drug resistance among these foodborne pathogens is a global problem of the food industry as well as public health. Studies suggest that the use of antibiotics in food animal production has contributed to the selection of resistant lineages transferable to humans via the food chain (Chang, Wang, Regev-Yochay, Lipsitch, & Hanage, 2015). Further, biofilm formation of foodborne pathogens has attracted much attention in recent years due to their potential risks, including enhanced level of antimicrobial resistance and virulence factor production leading to foodborne diseases. Foodborne diseases are considered an emergent public health concern throughout the world and several biofilm-associated outbreaks have been reported. Biofilm formation in food industry is now being considered as serious a problem as it becomes resistant to cleaning agents (Srey, Jahid, & Ha, 2013). Therefore, an important and challenging issue in the food industry is to control biofilm formation from food-borne pathogens on food contact surfaces and food surfaces (Bagge et al., 2001, Myszka and Czacyzk, 2011, Tryfinopoulou et al., 2002, Vogel et al., 2005).
Microbial biofilms are aggregates of microorganisms adhered to each other and/or to a surface and enclosed within a self-produced extracellular matrix (Costerton et al., 1995, Flemming et al., 2016, Hall-Stoodley et al., 2004). Biofilms are highly resistant to heat, desiccation, acidic condition, high salt concentration, antibiotics and other food preservatives (Davies, 2003, Shi and Zhu, 2009). The adherence of pathogenic bacteria on surfaces at food processing and food products can cause cross contamination, resulting in serious health risks (Van Houdt and Michiels, 2009, Kumar and Anand, 1998). Various strategies have been used and recommended for controlling microbial contamination and biofilm establishment in foods and food industry (Teixeira & Rodrigues, 2014). One potential approach is the exploitation of natural products derived from plants as possible alternative to chemical methods of food preservation and biofilm formation on food surfaces and food contact surfaces (Leonard, Virijevic, Regnier, & Combrinck, 2010).
Products derived from plants have shown antimicrobial properties against food borne pathogens and their biofilms without leaving harmful residues associated with other antimicrobials. (Husain et al., 2013, Husain et al., 2015a, Leonard et al., 2010, Sandasi et al., 2010, Zhang et al., 2014). Flavonoids are biologically active compounds present ubiquitously in plant kingdom. Flavonoids such as phloretin, a dihydrochalcone, showed various biological functions including biofilm inhibition by E. coli O157:H7, other flavonoids have also shown the ability to inhibit the biofilm formation of Streptococcus mutans (Koo et al., 2003), Aeromonashydrophila (Kappachery, Paul, Yoon, & Kweon, 2010), E. coli and Vibrio harveyi (Vikram, Jayaprakasha, Jesudhasan, Pillai, & Patil, 2010).
Fast and hectic lifestyle has prompted people to consume fast food regularly. In Saudi Arabia, fast food items like shawarma and burgers are very popular among people especially the youth. These ready-to-eat fast foods can be contaminated with pathogens due to improper handling of food materials and inappropriate sanitation and disinfection practices. Based on publications reporting the potential of phyto compounds as biofilm control agents (Ahmad, Husain, Maheshwari, & Zahin, 2014), the present study we made an attempt to assess a flavonoid, Rutin, potential as a broad spectrum biofilm control agent against mono and multi-species biofilm formed by drug resistant E. coli and Methicillin resistant Staphylococcus aureus.
Section snippets
Collection of sample
A total of 100 samples (50 burgers and 50 shawarma) were obtained from restaurant across Riyadh, Saudi Arabia. The food samples were taken from restaurant in sterile plastic bags in an icebox, as proposed by Cheesbrough (1984).
Isolation of E. coli and S. aureus
From each sample, 25 g were weighed, macerated and diluted in 225 ml of 0.7% normal saline solution (NSS) for the first dilution. Serial dilutions were carried out in 9 ml NSS and 1 ml was plated onto selective culture media as described by Swanson, Busta, Peterson, and
Results
A total of 42 E. coli strains were isolated from burgers (28 strains) and shawarma samples (14 strains). Similarly, 22S. aureus strains were recovered in shawarma and 09were isolated from burgers.
Among E. coli strains 10 (23.8%) strains could produce extended spectrum β lactamases (ESβLs) and resistant to multiple drugs. Similarly, 35.4% (11) isolated S. aureus strains were resistant to methicillin and tentatively designated as MRSA. These strains were found also found resistance to other
Discussion
Foodborne bacterial pathogens and their association with foodborne illness has been a global public health issue. In the present study, detection of bacterial contamination in 31–42% of collected food samples have clearly demonstrated that ready to eat food items like burgers and shawarma are contaminated either through meat samples or at different stages of preparation (Abrishami et al., 1994, Todd et al., 2007). Several workers (Nimri et al., 2014, Zaghloul et al., 2014) have reported similar
Conclusion
In conclusion, results obtained points to the fact that ready to eat foods are susceptible towards microbial contamination and are carriers of drug resistant and biofilm forming pathogens. The study evidenced rutin to reduce single and multi-species biofilms. Since sub-MICs of rutin were used in all the experiments conducted and the reduction of biofilm was not due to growth inhibition, it is expected that it will not impose pressure on pathogens to develop resistance. Although the mechanism of
Acknowledgement
The authors acknowledge the Deanship of Scientific Research and Research Centre, College of Food and Agricultural Sciences, King Saud University, Riyadh, KSA for funding this research.
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Authors contributed equally.