Effect of Flavonoid Application on Biofilm Forming Ability of B. Cereus

The well known human pathogen Bacillus cerus found ubiquitously in a wide of environments including soil and raw food surfaces. It is also known as a potential food poisoning agent and can form biofilm, which is one of the significant public health concerns. The present study was aimed to understand the ability of the Bacillus cereus strain to form biofilm on different packaged fresh produces including spinach, cabbage and cucumber surfaces. Crystal violet assay results revealed significant difference in biofilm formation abilities on target vegetable surfaces. Next, the inhibitory effect of combined formulations of flavones was undertaken. The biofilm inhibitory effect of formulations 1 was observed highest (almost 88 %. ) on surface of cucumber produce. Our study demonstrated ability of flavnoids in food safety. An environmental friendly application on raw vegetable surfaces with minimal treatment approach prior to packaging may prevent the contamination of such food products and help in maintaining the safety as well as improving the quality of the packaged fresh produces.