Development of stress resistance in Staphylococcus aureus after exposure to sublethal environmental conditions

Escherichia coliATCC 8739 Adapts to the Presence of Sodium Chloride, Monosodium Glutamate, and Benzoic Acid after Extended Culture

“…This may suggest that pretreatment of cells in a stressed environment may condition them to adapt to another stress environment which has been demonstrated by other adaptation studies using E. coli [50–53]. However, the swap from individual low-concentration treatments (L MSG, L BA, and L SALT) to L COMB showed the opposite trend with increased generation time.…”

Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce

“…Meanwhile, this increase might be partially attributed to the recovery of bacteria damaged by 10-PAW. G. Cebrián et al also reported that S. aureus could develop stress resistance responses after exposed to sublethal environmental stress (acidic and alkaline media, low hydrogen peroxide concentrations, and heat shock), resulting in increased homologous stress resistance, through inducing a program of gene expression and protein synthesis [53]. While, 20-PAW treatment achieved a higher bacterial reduction of about 3.5 log after 4-day storage, demonstrating that the bacteria under lethal 20-PAW treatment were incapable of repair during storage.…”

Effect of pre-incubation conditions on growth and survival of Staphylococcus aureus in sliced cooked chicken breast

“…In suboptimal conditions, S. aureus is capable to initiate growth and the cells easily synthesize and secrete SEs developing stress responses (Ingham et al, 2009;Rode, Solveig, Holck, & Moretro, 2007). Most authors suggested that the bacterial adaptation depends on the type of stress and the exposure time, the combined effect of several environmental factors, the physiological state of cells or the type of matrix (Cebrián, Sagarzazu, Pagán, Condón, & Mañas, 2010;Rode et al, 2007;Wallin-Carlquist et al, 2010;Wesche, Gurtler, Marks, & Ryser, Meat Science 92 (2012) 409-416 2009). Nevertheless, most of the published studies about preincubation conditions and subsequent growth of pathogens in broth media or food matrices generally assume that smaller environmental changes will yield shorter lag phases, although there is not so clear effect on generation times, as shown for other microorganisms like Listeria monocytogenes (Augustin, Rosso, & Carlier, 2000).…”