Virulence genotype and phenotype of two clinical isolates of Arcobacter butzleri obtained from patients with different pathologies.

The surge in human arcobacteriosis has increased interest in determining the mechanisms involved in the pathogenesis of Arcobacter butzleri. Here, genomic analyses and in vitro Caco-2 infection, motility, urease and antimicrobial susceptibility testing (AST) assays were used to characterise the virulence and antimicrobial resistance (AMR) determinants of strains HC-1, isolated from a patient with travellers' diarrhoea, and HC-2, isolated from another with pruritus. AMR determinants conferring resistance to tetracycline (tetO, present in both genomes) and to ampicillin and amoxicillin-clavulanic acid (bla3, present in HC-2) were identified. The same determinants associated with flagellum, chemotaxis, adhesion and invasion were detected in both, but HC-1 lacked eight flagellar genes. The urease cluster was only present in HC-1. Motility and urease tests confirmed the genetic differences between strains, but no genetic marker related to the inability of HC-2 to adhere and invade was identified. This inability could be conditioning the patient's pathology.

Arcobacter butzleri Biofilms: Insights into the Genes Beneath Their Formation.

Arcobacter butzleri, the most prevalent species of the genus, has the demonstrated ability to adhere to various surfaces through biofilm production. The biofilm formation capability has been related to the expression of certain genes, which have not been characterized in A. butzleri. In order to increase the knowledge of this foodborne pathogen, the aim of this study was to assess the role of six biofilm-associated genes in campylobacteria (flaA, flaB, fliS, luxS, pta and spoT) in the biofilm formation ability of A. butzleri. Knockout mutants were constructed from different foodborne isolates, and static biofilm assays were conducted on polystyrene (PS), reinforced glass and stainless steel. Additionally, motility and Congo red binding assays were performed. In general, mutants in flaAB, fliS and luxS showed a decrease in the biofilm production irrespective of the surface; mutants in spoT showed an increase on stainless steel, and mutants in pta and spoT showed a decrease on reinforced glass but an increase on PS. Our work sheds light on the biofilm-related pathogenesis of A. butzleri, although future studies are necessary to achieve a satisfactory objective.

Genetic characterization and biofilm formation of potentially pathogenic foodborne Arcobacter isolates.

Various species of the genus Arcobacter are regarded as emerging food pathogens and can be cause of human gastroenteric illness, among others. In order to gain knowledge on the risk associated with the presence of arcobacters in retail foods, this study aimed to determine their presence in a variety of products; to evaluate the genetic diversity and the occurrence of virulence and biofilm-associated genes in the isolated strains; and to assess their biofilm activity on polystyrene, borosilicate and stainless steel. Arcobacters were detected in the 22.3% of the analysed samples and the 83 recovered isolates were identified as A. butzleri (n = 53), A. cryaerophilus (n = 24), A. skirrowii (n = 2), A. thereius (n = 3) and A. vitoriensis (n = 1). They were isolated from virtually all tested food types, but mostly from squids and turkey meat (contamination levels of 60% and 40%, respectively). MLST differentiated 68 STs, most of which were novel (89.7%) and represented by a single strain (86.9%). Five novel STs were detected in various isolates derived from seafood, and the statistical analysis revealed their potential association with that type of food product (p < 0,001). All the isolates except one harboured virulence-associated genes and the highest incidence was noted for A. butzleri. Nineteen isolates (23.5%) were able to form biofilms on the different surfaces tested and, of note; glass enhanced the adhesion ability of the majority of them (84.2%). The results highlight the role that common food products can have in the transmission of Arcobacter spp., the pathogenic potential of the different species, and the survival and growth ability of several of them on different food contact surfaces. Therefore, the study provides interesting information regarding the risk arcobacters may pose to human health and the food industry.