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Adhesion of Campylobacter jejuni Is Increased in Association with Foodborne Bacteria

1
Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
2
Department of Microbiology, Faculty of Medicine, University of Rijeka, Braće Branchetta 20/1, HR-51000 Rijeka, Croatia
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Department of Biotechnology and Systems Biology, National Institute of Biology, Večna pot 111, SI-1000 Ljubljana, Slovenia
4
Department of Clinical Microbiology, Clinical Hospital Centre Rijeka, Krešimirova 42, HR-51000 Rijeka, Croatia
*
Author to whom correspondence should be addressed.
Microorganisms 2020, 8(2), 201; https://doi.org/10.3390/microorganisms8020201
Received: 14 January 2020 / Revised: 29 January 2020 / Accepted: 30 January 2020 / Published: 31 January 2020
(This article belongs to the Section Food Microbiology)
The aim of this study was to evaluate Campylobacter jejuni NTCT 11168 adhesion to abiotic and biotic surfaces when grown in co-culture with Escherichia coli ATCC 11229 and/or Listeria monocytogenes 4b. Adhesion of C. jejuni to polystyrene and to Caco-2 cells and Acanthamoeba castellanii was lower for at least 3 log CFU/mL compared to E. coli and L. monocytogenes. Electron micrographs of ultrathin sections revealed interactions of C. jejuni with host cells. In co-culture with E. coli and L. monocytogenes, adhesion of C. jejuni to all tested surfaces was significantly increased for more than 1 log CFU/mL. There was 10% higher aggregation for C. jejuni than for other pathogens, and high co-aggregation of co-cultures of C. jejuni with E. coli and L. monocytogenes. These data show that C. jejuni in co-cultures with E. coli and L. monocytogenes present significantly higher risk than C. jejuni as mono-cultures, which need to be taken into account in risk evaluation. C. jejuni adhesion is a prerequisite for their colonization, biofilm formation, and further contamination of the environment. C. jejuni survival under adverse conditions as a factor in their pathogenicity and depends on their adhesion to different surfaces, not only as individual strains, but also in co-cultures with other bacteria like E. coli and L. monocytogenes. View Full-Text
Keywords: adhesion; abiotic/biotic surface; Campylobacter jejuni; co-culture; survival; pathogenicity adhesion; abiotic/biotic surface; Campylobacter jejuni; co-culture; survival; pathogenicity
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MDPI and ACS Style

Klančnik, A.; Gobin, I.; Jeršek, B.; Smole Možina, S.; Vučković, D.; Tušek Žnidarič, M.; Abram, M. Adhesion of Campylobacter jejuni Is Increased in Association with Foodborne Bacteria. Microorganisms 2020, 8, 201. https://doi.org/10.3390/microorganisms8020201

AMA Style

Klančnik A, Gobin I, Jeršek B, Smole Možina S, Vučković D, Tušek Žnidarič M, Abram M. Adhesion of Campylobacter jejuni Is Increased in Association with Foodborne Bacteria. Microorganisms. 2020; 8(2):201. https://doi.org/10.3390/microorganisms8020201

Chicago/Turabian Style

Klančnik, Anja, Ivana Gobin, Barbara Jeršek, Sonja Smole Možina, Darinka Vučković, Magda Tušek Žnidarič, and Maja Abram. 2020. "Adhesion of Campylobacter jejuni Is Increased in Association with Foodborne Bacteria" Microorganisms 8, no. 2: 201. https://doi.org/10.3390/microorganisms8020201

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