Reduced contamination and infection via inhibition of adhesion of foodborne bacteria to abiotic polystyrene and biotic amoeba surfaces

Summary Adhesion of foodborne pathogens to materials of industrial surfaces is an important step in their transmission through the food chain. Adhesion is also a prerequisite for bacterial colonisation within a host, to enable intracellular invasion. We define a strategy to reduce contamination and infection by Listeria monocytogenes , Campylobacter jejuni and Escherichia coli using an ethanol extract of Alpinia katsumadai seeds (AlpE) and epigallocatechin gallate ( EGCG ) as anti‐adhesive agents. We show for the first time that AlpE and EGCG reduce adhesion of individual cultures to polystyrene (AlpE, up to 10.6%; EGCG , up to 39.7%) and to the amoeba Acanthamoeba castellanii (AlpE, up to 52.6%; EGCG , up to 53.4%). The combination of AlpE/ EGCG significantly reduced C. jejuni adherence to the abiotic (45.5%) and biotic (52.2%) surfaces. Thus, using natural agents from plants at low doses, we can potentially reduce the primary source of food contamination and a frequent source of infections.