Antibacterial and antibiofilm performance of low-frequency ultrasound against Escherichia coli O157:H7 and its application in fresh produce

Ultrasound technology has been focused on due to its unique advantages in biofilm removal compared with traditional antibacterial methods. Herein, the anti-biofilm properties of low-frequency ultrasound (LFUS) were studied against Enterohemorrhagic Escherichia coli O157: H7 (E. coli O157:H7). After ultrasonication (20 kHz, 300 W) for 5 min, the removal rate of biofilm from polystyrene sheets reached up to 99.999 %. However, the bacterial cells could not be inactivated completely even extending the duration of ultrasonic irradiation to 30 min. Fortunately, this study indicated that LFUS could efficiently weaken the metabolic capacity and biofilmforming ability of bacterial cells separated from biofilm. It could be associated with the removal of cell surface appendages and damage to cell membrane induced by mechanical vibration and acoustic cavitation. Besides, the genetic analysis proved that the transcription level of genes involved in curli formation was significantly down-regulated during ultrasonic irradiation, thus impeding the process of irreversible adhesion and cells aggregation. Finally, the actual application effect of LFUS was also evaluated in different fresh produces model. The results of this study would provide a theoretical basis for the further application of ultrasound in the food preservation.

Automated summary

Ultrasound technology is being studied for its unique advantages in removing biofilms, compared to traditional antibacterial methods. Low-frequency ultrasound (LFUS) was found to efficiently weaken the metabolic capacity and biofilm-forming ability of Enterohemorrhagic Escherichia coli O157: H7 (E. coli O157:H7) cells, but could not completely deactivate them. This study also showed that LFUS could hinder the process of irreversible adhesion and cell aggregation by down-regulating the genes involved in curli formation. These findings provide a theoretical basis for the further application of ultrasound in food preservation.