Influence of lactate and acetate salt adaptation on Salmonella Typhimurium acid and heat resistance

Yuan, Wenqian; Ágoston, Réka; Lee, Dongwon; Lee, Seung‐Cheol; Yuk, Hyun‐Gyun

doi:10.1016/j.fm.2011.12.023

Cited by 11 publications

(7 citation statements)

References 20 publications

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“…typhimurium NCCP10812 exposed to single NaCl concentrations (0, 2, and 4%) in TSB exhibited increased heat resistance ( P < 0.05) as the NaCl concentration increased after 60 min of heat challenge. Similarly, Yuan et al [17] also showed that the adaptation of S . typhimurium to 5% sodium lactate and 3% sodium acetate enhanced its ability to survive under heat stress.…”

Section: Resultsmentioning

confidence: 82%

Effect of NaCl on Heat Resistance, Antibiotic Susceptibility, and Caco-2 Cell Invasion ofSalmonella

Yoon

Park²,

Oh³

et al. 2013

BioMed Research International

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This study evaluated the effects of NaCl on heat resistance, antibiotic susceptibility, and Caco-2 cell invasion of Salmonella. Salmonella typhimurium NCCP10812 and Salmonella enteritidis NCCP12243 were exposed to 0, 2, and 4% NaCl and to sequential increase of NaCl concentrations from 0 to 4% NaCl for 24 h at 35°C. The strains were then investigated for heat resistance (60°C), antibiotic susceptibility to eight antibiotics, and Caco-2 cell invasion efficiency. S. typhimurium NCCP10812 showed increased thermal resistance (P < 0.05) after exposure to single NaCl concentrations. A sequential increase of NaCl concentration decreased (P < 0.05) the antibiotic sensitivities of S. typhimurium NCCP10812 to chloramphenicol, gentamicin, and oxytetracycline. NaCl exposure also increased (P < 0.05) Caco-2 cell invasion efficiency of S. enteritidis NCCP12243. These results indicate that NaCl in food may cause increased thermal resistance, cell invasion efficiency, and antibiotic resistance of Salmonella.

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Section: Resultsmentioning

confidence: 82%

Effect of NaCl on Heat Resistance, Antibiotic Susceptibility, and Caco-2 Cell Invasion ofSalmonella

Yoon

Park²,

Oh³

et al. 2013

BioMed Research International

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“…Sodium lactate is an antimicrobial widely used in meat products to extend the shelf life and ensure the safety of these foods (38). It can also be used as an antioxidant agent and flavor potentiator to enhance both taste and aroma of the products (39). Sodium lactate can prevent the growth of several bacteria by reducing the water content in the food matrix (38,39).…”

Section: Discussionmentioning

confidence: 99%

“…It can also be used as an antioxidant agent and flavor potentiator to enhance both taste and aroma of the products (39). Sodium lactate can prevent the growth of several bacteria by reducing the water content in the food matrix (38,39). This may explain why under growth-limiting conditions in the presence of this substrate, these bacteria were unable to form biofilms (36,37).…”

Section: Discussionmentioning

confidence: 99%

Evidence of Metabolic Switching and Implications for Food Safety from the Phenome(s) of Salmonella enterica Serovar Typhimurium DT104 Cultured at Selected Points across the Pork Production Food Chain

Martins

McCusker

McCabe

et al. 2013

Appl Environ Microbiol

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b Salmonella enterica serovar Typhimurium DT104 is a recognized food-borne pathogen that displays a multidrug-resistant phenotype and that is associated with systemic infections. At one extreme of the food chain, this bacterium can infect humans, limiting the treatment options available and thereby contributing to increased morbidity and mortality. Although the antibiotic resistance profile is well defined, little is known about other phenotypes that may be expressed by this pathogen at key points across the pork production food chain. In this study, 172 Salmonella enterica serovar Typhimurium DT104/DT104b isolated from an extensive "farm-to-fork" surveillance study, focusing on the pork food chain, were characterized in detail. Isolates were cultured from environmental, processing, retail, and clinical sources, and the study focused on phenotypes that may have contributed to persistence/survival in these different niches. Molecular subtypes, along with antibiotic resistance profiles, tolerance to biocides, motility, and biofilm formation, were determined. As a basis for human infection, acid survival and the ability to utilize a range of energy sources and to adhere to and/or invade Caco-2 cells were also studied. Comparative alterations to biocide tolerance were observed in isolates from retail. L-Tartaric acid and D-mannose-1-phosphate induced the formation of biofilms in a preselected subset of strains, independent of their origin. All clinical isolates were motile and demonstrated an enhanced ability to survive in acidic conditions. Our data report on a diverse phenotype, expressed by S. Typhimurium isolates cultured from the pork production food chain. Extending our understanding of the means by which this pathogen adapts to environmental niches along the "farm-to-fork" continuum will facilitate the protection of vulnerable consumers through targeted improvements in food safety measures.

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“…Our present study verified that the growth rate of six (Volker, Mach, Schmid, & Hecker, 1992), and Escherichia coli (Gunasekera, Csonka, & Paliy, 2008), have also reported that activation of the salt stress response conferred cross-protection against other stresses, that is, increased resistance to heat and H 2 O 2 . Recently, Yuan, Agoston, Lee, Lee, & Yuk, (2012) and Yoon et al, (2013) also showed that the heat resistance of Salmonella enterica was increased after exposure to NaCl. Moreover, it is evident that growing Vibrio harveyi in LB broth supplemented with 2% NaCl (34.2 mmol L −1 ) resulted in increased resistance to menadione killing compared with the same organism grown in normal LB broth (Vattanaviboon, Panmanee, & Mongkolsuk, 2003).…”

Section: Discussionmentioning

confidence: 99%

Effects of sodium chloride on heat resistance, oxidative susceptibility, motility, biofilm and plaque formation of Burkholderia pseudomallei

et al. 2017

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Burkholderia pseudomallei is an environmental saprophyte and the causative agent of melioidosis, a severe infectious disease prevalent in tropical areas, including southeast Asia and northern Australia. In Thailand, the highest incidence of melioidosis is in the northeast region, where saline soil and water are abundant. We hypothesized that B. pseudomallei develops an ability to thrive in saline conditions and gains a selective ecological advantage over other soil‐dwelling microorganisms. However, little is known about how an elevated NaCl concentration affects survival and adaptive changes in this pathogen. In this study, we examined the adaptive changes in six isolates of B. pseudomallei after growth in Luria‐Bertani medium containing different concentrations of NaCl at 37°C for 6 hr. The bacteria were then investigated for resistance to heat at 50°C and killing by hydrogen peroxide (H2O2). In addition, flagellar production, biofilm formation, and the plaque formation efficiency of B. pseudomallei after culture in saline conditions were observed. In response to exposure to 150 and 300 mmol L−1 NaCl, all B. pseudomallei isolates showed significantly increased thermal tolerance, oxidative resistance, and plaque‐forming efficiency. However, NaCl exposure notably decreased the number of B. pseudomallei flagella. Taken together, these results provide insight into the adaptations of B. pseudomallei that might be crucial for survival and persistence in the host and/or endemic environments with high salinity.

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Influence of lactate and acetate salt adaptation on Salmonella Typhimurium acid and heat resistance

Cited by 11 publications

References 20 publications

Effect of NaCl on Heat Resistance, Antibiotic Susceptibility, and Caco-2 Cell Invasion ofSalmonella

Effect of NaCl on Heat Resistance, Antibiotic Susceptibility, and Caco-2 Cell Invasion ofSalmonella

Evidence of Metabolic Switching and Implications for Food Safety from the Phenome(s) of Salmonella enterica Serovar Typhimurium DT104 Cultured at Selected Points across the Pork Production Food Chain

Effects of sodium chloride on heat resistance, oxidative susceptibility, motility, biofilm and plaque formation of Burkholderia pseudomallei

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