5 To cope with this bacterial settlement in biofilm, a serious hygiene approach is mandatory, which comprises disinfection and proper cleaning. Biofilm process required different stages, involved, attachment of bacterial cells, maturation and dispersion. Cross-contamination is the main reason for biofilm producers, when food moves through some unhygienic surfaces and the surrounding air develops the appearance of foodborne pathogens, leads to biofilm production and contamination. 4 Biofilm formation is a major issue in food processing industries. Majority of foodborne infectious diseases are originated due to biofilm formation. Within biofilm cell communities, bacterial cells communicate with each other via some chemically produced signaling molecules known as Autoinducers (AI), and the process stated as Quorum sensing (QS). Biofilm producers are enclosed in an extracellular matrix (EPS) with the ability to manage various phenotypic behaviours like attachment of bacterial cells that leads to bacterial gene transcription. 3 The directly attached bacterial colonies or communities on a specific surface initiate the formation of biofilm. Pseudomonas putrefaciens was classified in 1985 and finally known as Shewanella putrefaciens. 1 Shewanella putrefaciens belongs to Shewanellaceae family. 1,2 This pathogen has a potential to live in freshwater habitation. Shewanella putrefaciens play a predominant role in food spoilage processes, mainly correlated with spoilage of frozen fish and meat products. This study suggested with optimum biofilm production of isolate from fish by using glucose enriched media on different substrates, also comparing different growth media provide a detailed idea about biofilm-forming ability at different incubation time intervals. Biofilm formation is the major cause cross-contamination, and shows resistance to certain disinfectants, which leads to environmental stress tolerance. As the incubation period increases, the OD value (Optical density) of samples also increase.
In the microtiter plate method (MTP), the strong attachment was observed at 48 and 72 hours of incubation and significant differences were obtained at p < 0.05. NB (Nutrient broth), LB (Luria-Bertani broth), TSB (Tryptic soy broth) and BHI (Brain heart infusion broth) were enriched with glucose and shows optimum for bacterial adhesion. The adhesion or attachment ability of Shewanella putrefaciens was determined on steel, plastic, glass, PVC and wood. Shewanella putrefaciens (KX355803, GRD 03), a Gram-negative pathogen isolated from mackerel fish, was identified and recognized as a food spoilage bacterium and a strong biofilm producer. The majority of food infections have been related to the biofilm formation of foodborne pathogens in the food industry. Foodborne pathogens are the main threat and cause of food poisoning.
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