Biofilm Formation by Aeromonas hydrophila on Green-Leafy Vegetables: Cabbage and Lettuce

Aeromonas hydrophila is the most well known of the six species of Aeromonas, which has been linked to two groups of human diseases: septicemia and gastroenteritis. Reference strain ATCC 7966 and biofilm strains TUB19, TUB20, and TUB21 were investigated for their ability to form biofilm in vitro (after 48 h on polystyrene surface) and on the surface of two green-leafy vegetables, cabbage and lettuce (after 1, 2, 4, and 24 h). Attachment strength (S-R) of these strains to the vegetable surface was also measured in the same time intervals. The ATCC 7966 and TUB19 had high ability to form biofilm in vitro compared with TUB20 and TUB21 in full strength tryptone soy broth or under starvation conditions in diluted tryptone soy broth (1: 20, v/v). Cell surface hydrophobicity of the biofilm strains was lower than that of the reference strain. The biofilm of all tested strains on polystyrene surfaces differed from that on the vegetable surfaces. All strains studied rapidly attached to both green leafy vegetables (after 1 h). S-R and cell populations (loosely and strongly attached cells) significantly (p<0.05) increased with contact time; however, no significant (p>0.05) differences in cell populations were recorded after 4 and 24 h. The highest S-R and cell population (log CFU cm(-2)) were recorded by TUB19. In conclusion, the use of A. hydrophila strains isolated from environmental biofilm samples may be more useful for understanding biofilm formation on green-leafy vegetables than the reference or laboratory strains. The attachment of A. hydrophila was significantly affected by the surfaces of green-leafy vegetables. Further studies are required to improve our understanding of the interaction between human microbial pathogens and surfaces of raw vegetables.