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This paper aims to present the phenotypic characteristics, such as length, width, circular diameter, volume, surface area to cross-sectional area ratio, surface uniformity, and surface texture, of the foodborne pathogens Salmonella enterica serovar Agona, Salmonella enterica serovar Enteritidis, Listeria monocytogenes, and Campylobacter jejuni. It is a novel “field-guide” presentation of the observable morphological characteristics of these four species in the form of a Dichotomous Key. Phenotypic values of the pathogens were measured using a high-accuracy, nano-level-resolution 3D laser confocal scanning microscope. All samples were fixed with glutaraldehyde and stained with methylene blue, ensuring morphological preservation. The images of the pathogens were captured under various imaging modes, including 3D, laser, and transmission electron microscopy resolutions. Results show that these pathogens exhibit distinct morphological and surface properties, with Campylobacter jejuni showing unique features. The dichotomous key shows a simplified way of classifying selected foodborne pathogens from their morphometric properties. The morphometric measurements, in many instances first reported in the literature, and images provide a readily observable way to identify and classify microorganisms, allowing researchers to potentially study evolutionary relationships, assess species diversity, and understand how organisms interact with their environment, especially when genetic information is limited or difficult to obtain.
foodborne
pathogens
phenotypes
length
width
surface texture
surface roughness
bacteria
TEM
3D laser confocal microscopy
Foodborne illnesses remain a pervasive public health issue, with the Centers for Disease Control and Prevention (CDC) estimating approximately 48 million cases annually in the United States, resulting in 128,000 hospitalizations and 3000 deaths [1]. Globally, the World Health Organization reports that foodborne diseases cause approximately 600 million illnesses and 420,000 deaths each year [2]. Among the most common culprits are Salmonella, Listeria, and Campylobacter, which have been linked to outbreaks in fresh produce, poultry, and dairy products [3]. These pathogens are increasingly studied due to their adaptability to food environments and resistance to control measures [4]. Phenotypic profiles of bacteria are important for identifying and classifying bacterial species, assessing their potential pathogenicity, and studying their adaptability to different environments, thereby enabling the for monitoring their behavior in diverse situations.
Recent studies suggest that certain phenotypic traits, such as surface roughness, cell size, and structural uniformity, can indicate a pathogen’s ability to form biofilms, resist antimicrobials, or evade host immune defenses [5]. For instance, rough surface textures in fungus, such as Candida albicans, have been linked to increased biofilm formation, a known virulence factor that enhances persistence in food processing environments [6][7]. Additionally, the ability of Salmonella to modify its cell surface under stressful conditions has been shown to enhance its survival in acidic environments, such as the stomach, thereby facilitating host colonization [8]. Thus, this paper presents phenotypic measurements and images of the foodborne pathogens Salmonella enterica serovar Agona, Salmonella enterica serovar Enteritidis, Listeria monocytogenes, and Campylobacter jejuni. The phenotypic profiles will enhance the scientific understanding of these pathogens and support the development of targeted mitigation strategies, especially given the increasing burden of foodborne illness and the need for improved surveillance and intervention tools.
References
- Centers for Disease Control and Prevention (CDC). Estimates of Foodborne Illness in the United States. 2018. Available online: https://www.cdc.gov/foodborneburden/index.html (accessed on 1 December 2024).
- World Health Organization (WHO). WHO Estimates of the Global Burden of Foodborne Diseases. 2015. Available online: https://www.who.int/publications/i/item/9789241565165 (accessed on 27 November 2024).
- Scallan, E.; Hoekstra, R.M.; Angulo, F.J.; Tauxe, R.V.; Widdowson, M.A.; Roy, S.L.; Jones, J.L.; Griffin, P.M. Foodborne illness acquired in the United States—Major pathogens. Emerg. Infect. Dis. 2011, 17, 7–15.
- Gould, L.H.; Walsh, K.A.; Vieira, A.R.; Herman, K.; Williams, I.T.; Hall, A.J.; Cole, D. Surveillance for foodborne disease outbreaks—United States, 1998–2008. Morb. Mortal. Wkly. Rep. 2013, 62, 1–34. Available online: https://www.cdc.gov/mmwr/preview/mmwrhtml/ss6202a1.htm (accessed on 12 December 2024).
- Bridier, A.; Sanchez-Vizuete, P.; Guilbaud, M.; Piard, J.C.; Naïtali, M.; Briandet, R. Biofilm-associated persistence of food-borne pathogens. Food Microbiol. 2015, 45, 167–178.
- Dassanayake, R.P.; Falkenberg, S.M.; Stasko, J.A.; Shircliff, A.L.; Lippolis, J.D.; Briggs, R.E. Identification of a reliable fixative solution to preserve the complex architecture of bacterial biofilms for scanning electron microscopy evaluation. PLoS ONE 2020, 15, e0233973.
- Le, P.H.; Nguyen, D.H.; Aburto-Medina, A.; Linklater, D.P.; Crawford, R.J.; MacLaughlin, S.; Ivanova, E.P. Nanoscale surface roughness influences Candida albicans biofilm formation. ACS Appl. Bio Mater. 2020, 3, 8581–8591.
- Gahan, C.G.; Hill, C. The relationship between acid stress responses and virulence in Salmonella typhimurium and Listeria monocytogenes. Int. J. Food Microbiol. 1999, 50, 93–100.
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Microbiology
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Online Date:
09 Apr 2025
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