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Salmonella enterica  is a frequent contaminant of minimally-processed fresh produce linked to major foodborne disease outbreaks. The molecular mechanisms underlying the association of this enteric pathogen with fresh produce remain largely unexplored. In our recent study, we showed that the expression of a putative stress regulatory gene,  ycfR , was significantly induced in  S. enterica  upon exposure to chlorine treatment, a common industrial practice for washing and decontaminating fresh produce during minimal processing. Two additional genes,  sirA  involved in  S. enterica  biofilm formation and  yigG  of unknown function, were also found to be differentially regulated under chlorine stress. To further characterize the roles of  ycfR ,  sirA , and  yigG  in  S. enterica  attachment and survival on fresh produce, we constructed in-frame deletions of all three genes in two different  S. enterica  serovars, Typhimurium and Saintpaul, which have been implicated in previous disease outbreaks linked to fresh produce. Bacterial attachment to glass and polystyrene microtiter plates, cell aggregation and hydrophobicity, chlorine resistance, and surface attachment to intact spinach leaf and grape tomato were compared among wild-type strains, single-gene deletion mutants, and their respective complementation mutants. The results showed that deletions of  ycfR, sirA,  and  yigG  reduced bacterial attachment to glass and polystyrene as well as fresh produce surface with or without chlorine treatment in both Typhimurium and Saintpaul. Deletion of  ycfR  in Typhimurium significantly reduced bacterial chlorine resistance and the attachment to the plant surfaces after chlorinated water washes. Deletions of  ycfR  in Typhimurium and  yigG  in Saintpaul resulted in significant increase in cell aggregation. Our findings suggest that  ycfR ,  sirA , and  yigG  collectively contribute to  S. enterica  surface attachment and survival during post-harvest minimal processing of fresh produce.

Genes ycfR, sirA and yigG Contribute to the Surface Attachment of Salmonella enterica Typhimurium and Saintpaul to Fresh Produce