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H. WANG, Dept. of Food Science & Technology, Ohio State Univ., 2015 Fyffe Ct., 219 Parker Food Science Bldg., Columbus, OH 43210-1007 Listeria monocytogenes is a food-borne pathogen that can lead to potentially life-threatening listeriosis in high-risk populations. Listeriosis outbreaks have been associated with processed foods and the formation of L. monocytogenes biofilms in the processing environment is an important source for secondary contamination. Distinctive difference in virulence among L. monocytogenes strains is well documented and a correlation between biofilm formation and strain virulence is implicated. However, biofilm formation and differentiation mechanisms in L. monocytogenes need to be investigated and potential risks associated with L. monocytogenes biofilms need to be further explored. Using a three-tiered approach including polystyrene culture tube-crystal violet staining rapid assessment assay, wide-field fluorescence microscopy, and scanning electron microscopy, we have examined biofilm-forming abilities of three L. monocytogenes strains that were originally associated with listeriosis outbreaks. L. monocytogenes strains Scott A and V7 were found comparable in developing biofilm network structures and F2365 was less effective in biofilm formation. A characteristic “honeycomb” biofilm structure distinctive from the well-recognized “mushroom” architecture was first described. Biofilm-forming-attenuated derivatives were isolated and the total protein profiles of the mutant strains and the parental strain were compared by two-dimensional gel electrophoresis. Characterizing the contribution of several genetic components to L. monocytogenes biofilm development is currently underway. The understandings are important in assessing the correlation between strain virulence and niche fitness, and further exploring other potential risks associated with listeria biofilms in the food environment.
Session 51, Biofilms in the food environment: Current approaches and findings
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