Long chain unsaturated fatty acids alter growth and reduce biofilm formation of Cronobacter sakazakii

Abstract

Cronobacter sakazakii is a foodborne pathogen predominately transmitted through contaminated dried foods and affects populations including neonates, infants, and the elderly. Following several recent outbreaks, it is now a notifiable infection in those under 12 months of age. Current control methods include strict manufacturing guidelines, with monitoring of this genus a legal requirement in powdered infant formula production. Fatty acids have long been known as antimicrobials, with long-chain fatty acids increasingly identified as agents that target virulence factors. This study gives insight into the changes promoted by three long-chain unsaturated fatty acids (oleic, linoleic, and α-linolenic) on C. sakazakii growth, morphology, and biofilm formation. Each fatty acid was individually introduced to C. sakazakii 29544 both as a sole carbon source and as an addition to complex media. Following comparison to the untreated control, bacterial cells treated with these fatty acids showed a significant and media-dependent impact on growth and biofilm inhibition. With further characterization, long-chain fatty acids, including α-linolenic acid, could be utilized as a control method with minimal safety constraints regarding their use in the food production environment.