Anti-adhesion activity of phytochemicals to prevent Campylobacter jejuni biofilm formation on abiotic surfaces

• Published in: Phytochemistry reviews 2021-02, Vol.20 (1), p.55-84
• Main Authors: Klančnik, Anja, Šimunović, Katarina, Sterniša, Meta, Ramić, Dina, Smole Možina, Sonja, Bucar, Franz
• Format: Article
• Language: English
• Subjects: Adhesion; Antiinfectives and antibacterials; Antimicrobial agents; Bacteria; Biochemistry; Biofilms; Biomedical and Life Sciences; Campylobacter; Campylobacter jejuni; Chemistry/Food Science; Food; Food industry; Food processing; Food processing industry; Foodborne pathogens; Life Sciences; Organic Chemistry; Pathogens; Phytochemicals; Plant Genetics and Genomics; Plant Sciences; Reduction; Waste materials
• ISSN: 1568-7767; 1572-980X
• DOI: 10.1007/s11101-020-09669-6

Biofilms provide a protective environment for pathogens such as Campylobacter jejuni , the most prevalent foodborne pathogen, and biofilm formation can enhance bacterial survival in hostile environments. Adhesion of bacteria to the different materials of industrial surfaces is the first step in biofilm formation. Modulation of bacterial adhesion and biofilm formation thus represent important targets in alternative control strategies for reduction of pathogens in food-processing environments. With the high prevalence of C. jejuni and the lack of effective control measures, new control strategies are needed to block adhesion and biofilm formation on food contact surfaces in the food industry, with a focus here on natural antimicrobial phytochemicals. Plants remain a poorly recognized yet vast source of such antimicrobials. Valuable phytochemicals can be obtained directly from plant materials but also from agro-food by-products and waste materials. These materials represent a source of important plant bioactive phytochemicals that are effective for prevention of bacterial adhesion. In this review, we will focus on the anti-adhesion activities of phytochemicals targeted against C. jejuni , on the appropriate methodologies to determine anti-adhesion effects of phytochemicals, on the mechanisms of C. jejuni adhesion, and thus possible targets for reduction and control of this foodborne pathogen in food processing environments.