Effects of pH, sodium chloride, and temperature on the growth of Listeria monocytogenes biofilms

Labidi, Sabrine and Jánosity, Anna and Yakdhane, Asma and Eya, Yakdhane and Surányi, Botond Bendegúz and Kiskó, Gabriella (2023) Effects of pH, sodium chloride, and temperature on the growth of Listeria monocytogenes biofilms. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 52 (2). pp. 270-280. ISSN 0139-3006

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Abstract

Listeria monocytogenes is able to form biofilms on food contact surfaces. Effectiveness of salt concentration, pH, and temperature on the formation of L. monocytogenes biofilms was evaluated individually and in combinations using microtiter plate assay by measuring the optical density. The tested strains differed in their biofilm formation (low, moderate, and strong) ability. At 37 °C, decreasing amounts of biofilms was observed in almost all L. monocytogenes strains when the NaCl concentration increased from 0.05 to 15%, but all strains were able to form biofilm even at 1 °C. There was no significant difference in biofilm formation between pH 4, 5, and 6, except for some strains. When stress conditions were tested in combination, the addition of 15% NaCl significantly inhibited the growth of L. monocytogenes at 1 °C and 4 °C, and the weak biofilm-forming strains were less sensitive to the temperature and to NaCl treatments than the strong biofilm-forming strains. These results enhance our knowledge of the application of NaCl, temperature, and pH stresses in the food industry and provide basis to develop new strategies for control of biofilm formation of this pathogen.

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