The bacterial biofilm formation index (BFI) is measured by a microtiter plate assay, and it is typically performed at 72 hr. However, the dynamics of biopolymer formation change during this incubation period. The aims of this study were to follow the biofilm formation dynamics of Vibrio strains isolated from samples of seafood and food contact surfaces (FCS) and to propose a new BFI classification criterion. Samples from seafood (136) and FCS (14) were collected from retail markets in Queretaro, Mexico. The presence of Vibrio spp. was determined, the strains were isolated, and the six major pathogenic species (V. cholerae, V. alginolyticus, V. fluvialis, V. parahaemolyticus, V. vulnificus, V. mimicus) were identified by PCR. The BFI of the isolates was determined by the microtiter plate method. Fifty-one strains were isolated and identified as V. alginolytivcus (25), V. vulnificus (12), V. cholerae (7), V. parahaemolyticus (6), and V. mimicus (1). A quantitative classification criterion of biofilm formation was proposed based on the following factors: BFI dynamics (no formation, continuous increase, and increase followed by decrease), time of maximum BFI (early: 24 hr; late: 48 to 72 hr), and degree of BFI (none, weak, moderate, and strong). A numerical value was assigned to each factor to correlate the resulting BFI profile with a risk level. Thirteen BFI profiles were observed, having risk level values from 0 to 10. Vibrio alginolyticus, V. cholerae, and V. vulnificus showed the highest BFI profile diversities, which included the riskiest profiles. The proposed BFI criterion describes the dynamics of bacterial biopolymer formation and associates them with the possible risk implications. PRACTICAL APPLICATION: In food processing environments, the presence of bacterial biofilms that could include foodborne pathogens might favor cross-contamination due to direct contact or biofilm dispersal into food products. The new quantitative classification criterion for biofilm formation considers their production dynamics over time, the biofilm quantity, and the level of biofilm dispersal. These characteristics are represented by a numerical value that reflects the level of risk associated with the presence of a biofilm-producing strain on a food contact surface.

中文翻译：

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生物膜形成指数的新分类标准：从海鲜和食品接触表面分离的致病性弧菌物种的生物膜动力学研究

细菌生物膜形成指数 (BFI) 是通过微量滴定板测定法测量的，通常在 72 小时后进行。然而，在这个潜伏期内，生物聚合物形成的动力学发生了变化。本研究的目的是跟踪从海鲜和食品接触面 (FCS) 样本中分离的弧菌菌株的生物膜形成动态，并提出新的 BFI 分类标准。从墨西哥克雷塔罗的零售市场收集了来自海鲜 (136) 和 FCS (14) 的样品。弧菌属的存在。确定了菌株，分离了菌株，并通过 PCR 鉴定了六种主要的致病菌种（霍乱弧菌、溶藻弧菌、河流弧菌、副溶血弧菌、创伤弧菌、模拟弧菌）。通过微量滴定板法测定分离物的BFI。51株被分离并鉴定为V。溶藻弧菌 (25)、创伤弧菌 (12)、霍乱弧菌 (7)、副溶血弧菌 (6) 和拟态弧菌 (1)。基于以下因素提出了生物膜形成的定量分类标准：BFI 动态（无形成、持续增加和增加后减少）、最大 BFI 的时间（早：24 小时；晚：48 至 72 小时）和BFI 的程度（无、弱、中等和强）。为每个因素分配一个数值，以将所得 BFI 概况与风险水平相关联。观察到 13 个 BFI 配置文件，风险水平值从 0 到 10。溶藻弧菌、霍乱弧菌和创伤弧菌显示出最高的 BFI 配置文件多样性，其中包括风险最高的配置文件。拟议的 BFI 标准描述了细菌生物聚合物形成的动态，并将它们与可能的风险影响联系起来。实际应用：在食品加工环境中，由于直接接触或生物膜扩散到食品中，可能包括食源性病原体的细菌生物膜的存在可能有利于交叉污染。生物膜形成的新定量分类标准考虑了它们随时间的生产动态、生物膜数量和生物膜扩散水平。这些特征由一个数值表示，该数值反映了与食品接触表面上存在产生生物膜的菌株相关的风险水平。生物膜形成的新定量分类标准考虑了它们随时间的生产动态、生物膜数量和生物膜扩散水平。这些特征由一个数值表示，该数值反映了与食品接触表面上存在产生生物膜的菌株相关的风险水平。生物膜形成的新定量分类标准考虑了它们随时间的生产动态、生物膜数量和生物膜扩散水平。这些特征由一个数值表示，该数值反映了与食品接触表面上存在产生生物膜的菌株相关的风险水平。