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<p>Biofilms are a major cause of food spoilage and foodborne diseases, posing significant challenges to public health and the economy. This study explores the impact of negative high voltage electrostatic fields (HVEF) on biofilm formation and removal in <i>Escherichia coli</i> (<i>E. coli</i>), focusing on quorum sensing (QS), colony growth, biofilm components, and structural integrity. We investigated the effects of various HVEF intensities on <i>E. coli</i> biofilm dynamics and examined their potential for chicken meat preservation. Results show that -20&#xa0;kV/cm HVEF significantly inhibited biofilm formation, while -10&#xa0;kV/cm had a weaker effect, and -30&#xa0;kV/cm stimulated biofilm growth. The -20&#xa0;kV/cm treatment reduced acyl-homoserine lactone (AHL) production, impairing cell adhesion. Additionally, it decreased polysaccharide and protein components of the biofilm matrix and reduced the impedance of loosely and tightly bound extracellular polymeric substances (EPS), weakening biofilm structure. The -20&#xa0;kV/cm HVEF treatment applied continuously for 48&#xa0;h markedly reduced biofilm thickness relative to the control, while the numbers of planktonic cells and biofilm-embedded cells decreased by 0.17 log and 0.53 log, respectively. The treatment also demonstrated enhanced biofilm removal, particularly in earlier developmental stages. Furthermore, -20&#xa0;kV/cm HVEF treatment of chicken for 6&#xa0;h significantly reduced colony counts, and after 6&#xa0;days at 4&#xa0;°C, <i>E. coli</i> counts decreased by 0.17 log. These findings provide valuable insights into HVEF technology’s potential for biofilm control, offering a promising strategy for food preservation.</p>

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Inhibition of E. coli Biofilm Formation and Mechanism by Negative High-Voltage Electrostatic Field

  • 期刊论文

  • 发表日期：

    2026年5月13日

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  • Yanbo Song,
  • Xiaojing Shi,
  • Xinfei Song,
  • Ziming Zhuang,
  • Peizhi Hou,
  • Yuhe Chen,
  • Huilei Chen,
  • Jianqi Gai,
  • Liyan Jia,
  • Zhenyu Liu

摘要

Biofilms are a major cause of food spoilage and foodborne diseases, posing significant challenges to public health and the economy. This study explores the impact of negative high voltage electrostatic fields (HVEF) on biofilm formation and removal in Escherichia coli (E. coli), focusing on quorum sensing (QS), colony growth, biofilm components, and structural integrity. We investigated the effects of various HVEF intensities on E. coli biofilm dynamics and examined their potential for chicken meat preservation. Results show that -20 kV/cm HVEF significantly inhibited biofilm formation, while -10 kV/cm had a weaker effect, and -30 kV/cm stimulated biofilm growth. The -20 kV/cm treatment reduced acyl-homoserine lactone (AHL) production, impairing cell adhesion. Additionally, it decreased polysaccharide and protein components of the biofilm matrix and reduced the impedance of loosely and tightly bound extracellular polymeric substances (EPS), weakening biofilm structure. The -20 kV/cm HVEF treatment applied continuously for 48 h markedly reduced biofilm thickness relative to the control, while the numbers of planktonic cells and biofilm-embedded cells decreased by 0.17 log and 0.53 log, respectively. The treatment also demonstrated enhanced biofilm removal, particularly in earlier developmental stages. Furthermore, -20 kV/cm HVEF treatment of chicken for 6 h significantly reduced colony counts, and after 6 days at 4 °C, E. coli counts decreased by 0.17 log. These findings provide valuable insights into HVEF technology’s potential for biofilm control, offering a promising strategy for food preservation.