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Article

Ascorbic Acid Changes Growth of Food-Borne Pathogens in the Early Stage of Biofilm Formation

1
Department of Microbiology, Nicolaus Copernicus University in Toruń, Ludwik Rydygier Collegium Medicum, 9 Maria Skłodowska-Curie Street, 85-094 Bydgoszcz, Poland
2
Department of Food Hygiene and Consumer Health, Wrocław University of Environmental and Life Sciences, 31 C.K. Norwida St., 50-375 Wrocław, Poland
*
Author to whom correspondence should be addressed.
Microorganisms 2020, 8(4), 553; https://doi.org/10.3390/microorganisms8040553
Received: 7 March 2020 / Revised: 1 April 2020 / Accepted: 9 April 2020 / Published: 11 April 2020
(This article belongs to the Special Issue Bacterial Biofilms and Its Eradication in Food Industry)
Since bacterial biofilm may contribute to the secondary contamination of food during the manufacturing/processing stage there is a need for new methods allowing its effective eradication. Application of food additives such as vitamin C already used in food industry as antioxidant food industry antioxidants may be a promising solution. The aim of this research was evaluation of the impact of vitamin C (ascorbic acid), in a range of concentrations 2.50 µg mL−1–25.0 mg mL−1, on biofilms of Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes strains isolated from food. The efficacy of ascorbic acid was assessed based on the reduction of optical density (λ = 595 nm). The greatest elimination of the biofilm was achieved at the concentration of vitamin C of 25.0 mg mL−1. The effect of the vitamin C on biofilm, however, was strain dependent. The concentration of 25.0 mg mL−1 reduced 93.4%, 74.9%, and 40.5% of E. coli, L. monocytogenes, and S. aureus number, respectively. For E. coli and S. aureus lower concentrations were ineffective. In turn, for L. monocytogenes the biofilm inhibition was observed even at the concentration of 0.25 mg mL−1. The addition of vitamin C may be helpful in the elimination of bacterial biofilms. Nonetheless, some concentrations can induce growth of the pathogens, posing risk for the consumers’ health. View Full-Text
Keywords: vitamin C; ascorbic acid; biofilm; food; Listeria monocytogenes; Escherichia coli; Staphylococcus aureus vitamin C; ascorbic acid; biofilm; food; Listeria monocytogenes; Escherichia coli; Staphylococcus aureus
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MDPI and ACS Style

Przekwas, J.; Wiktorczyk, N.; Budzyńska, A.; Wałecka-Zacharska, E.; Gospodarek-Komkowska, E. Ascorbic Acid Changes Growth of Food-Borne Pathogens in the Early Stage of Biofilm Formation. Microorganisms 2020, 8, 553. https://doi.org/10.3390/microorganisms8040553

AMA Style

Przekwas J, Wiktorczyk N, Budzyńska A, Wałecka-Zacharska E, Gospodarek-Komkowska E. Ascorbic Acid Changes Growth of Food-Borne Pathogens in the Early Stage of Biofilm Formation. Microorganisms. 2020; 8(4):553. https://doi.org/10.3390/microorganisms8040553

Chicago/Turabian Style

Przekwas, Jana; Wiktorczyk, Natalia; Budzyńska, Anna; Wałecka-Zacharska, Ewa; Gospodarek-Komkowska, Eugenia. 2020. "Ascorbic Acid Changes Growth of Food-Borne Pathogens in the Early Stage of Biofilm Formation" Microorganisms 8, no. 4: 553. https://doi.org/10.3390/microorganisms8040553

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