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Aeromonas hydrophila, temperature, biofilm, quorum sensing, crab surface


Aeromonas hydrophila is an emerging foodborne pathogen that causes infections more frequently in summer than in winter. This study evaluated the effects of temperature (4-37°C) on the biofilm formation and quorum sensing abilities of A. hydrophila on microtiter plates, stainless steel (SS), and crab surfaces. The incubation of the bacterium in Luria-Bertani broth at temperatures of 20-25°C significantly (P < 0.05) enhanced the biofilm formation and intra-species quorum sensing ability (via C4-AHL and C6-AHL). Field-emission electron microscopy revealed that the bacterium colonized the surface of crab and formed biofilms at 25°C. Thus, the present study demonstrates that temperature control in food processing environments may reduce A. hydrophila biofilm formation. Therefore, the study has significant applications in food processing plants.
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