PMID- 34053552
OWN - NLM
STAT- MEDLINE
DCOM- 20210629
LR  - 20210629
IS  - 1873-7145 (Electronic)
IS  - 0963-9969 (Linking)
VI  - 144
DP  - 2021 Jun
TI  - Effects of acid, alkaline, cold, and heat environmental stresses on the 
      antibiotic resistance of the Salmonella enterica serovar Typhimurium.
PG  - 110359
LID - S0963-9969(21)00258-1 [pii]
LID - 10.1016/j.foodres.2021.110359 [doi]
AB  - Antibiotic resistance in Salmonella enterica serovar Typhimurium (S. ser. 
      Typhimurium) has become a critical safety hazard in food. Sublethal environmental 
      stresses can influence resistance in Salmonella during food processing. This 
      study simulated environmental stresses in food processing. The antibiotic 
      resistance of three strains of S. ser. Typhimurium (the ATCC 14028 strain and two 
      wild-type isolates from chicken and pork product processing) was evaluated under 
      different pH levels (5.0, 5.5, 6.0, 8.0, and 9.0). Also, dynamic changes in 
      resistance with treatment duration under cold (4  degrees C, -20  degrees C) and heat (55  degrees C) 
      treatment were studied. The results showed that acid and alkaline stresses 
      reduced the resistance of S. ser. Typhimurium to eight antibiotics; meanwhile, 
      the resistance of meropenem (MERO) increased. The minimal inhibitory 
      concentration (MIC) of MERO was increased 16- to 64-fold. With acid or alkaline 
      stress, the extracellular ATP content increased, and the scanning electron 
      microscopy (SEM) result clearly revealed the appearance of wrinkles and holes on 
      the outer membrane of Salmonella. These observations imply changes in membrane 
      permeability, which may decrease the antibiotic resistance of Salmonella. Cold or 
      heat stress increased the resistance of S. ser. Typhimurium to tetracycline, 
      cefotaxime, ceftazidime, nalidixic acid, azithromycin, and ampicillin; the MIC 
      increased 2- to 4-fold. The antibiotic resistance only changed when cold and heat 
      stresses occurred over a certain period of time and remained unchanged when the 
      stress persisted. This study reports on the ability of S. ser. Typhimurium to 
      develop antibiotic resistance after environmental stresses. It can provide 
      valuable information for meat processing to improve interventions and risk 
      management.
CI  - Copyright (c) 2021. Published by Elsevier Ltd.
FAU - Wu, Shang
AU  - Wu S
AD  - State Key Laboratory of Food Science and Technology, School of Food Science and 
      Technology, National Engineering Research Center for Functional Food, Synergetic 
      Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, 
      Jiangsu 214122, PR China.
FAU - Yang, Yang
AU  - Yang Y
AD  - State Key Laboratory of Food Science and Technology, School of Food Science and 
      Technology, National Engineering Research Center for Functional Food, Synergetic 
      Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, 
      Jiangsu 214122, PR China.
FAU - Wang, Tingwei
AU  - Wang T
AD  - State Key Laboratory of Food Science and Technology, School of Food Science and 
      Technology, National Engineering Research Center for Functional Food, Synergetic 
      Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, 
      Jiangsu 214122, PR China.
FAU - Sun, Jiadi
AU  - Sun J
AD  - State Key Laboratory of Food Science and Technology, School of Food Science and 
      Technology, National Engineering Research Center for Functional Food, Synergetic 
      Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, 
      Jiangsu 214122, PR China.
FAU - Zhang, Yinzhi
AU  - Zhang Y
AD  - State Key Laboratory of Food Science and Technology, School of Food Science and 
      Technology, National Engineering Research Center for Functional Food, Synergetic 
      Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, 
      Jiangsu 214122, PR China.
FAU - Ji, Jian
AU  - Ji J
AD  - State Key Laboratory of Food Science and Technology, School of Food Science and 
      Technology, National Engineering Research Center for Functional Food, Synergetic 
      Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, 
      Jiangsu 214122, PR China.
FAU - Sun, Xiulan
AU  - Sun X
AD  - State Key Laboratory of Food Science and Technology, School of Food Science and 
      Technology, National Engineering Research Center for Functional Food, Synergetic 
      Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, 
      Jiangsu 214122, PR China. Electronic address: sxlzyz@jiangnan.edu.cn.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20210401
PL  - Canada
TA  - Food Res Int
JT  - Food research international (Ottawa, Ont.)
JID - 9210143
SB  - IM
MH  - *Drug Resistance, Multiple, Bacterial
MH  - Heat-Shock Response
MH  - Microbial Sensitivity Tests
MH  - *Salmonella typhimurium
MH  - Serogroup
OTO - NOTNLM
OT  - Acid stress
OT  - Alkali stress
OT  - Antibiotic resistance
OT  - Cold stress
OT  - Heat stress
OT  - Meropenem
OT  - Salmonella enterica serovar Typhimurium
EDAT- 2021/06/01 06:00
MHDA- 2021/06/30 06:00
CRDT- 2021/05/31 05:45
PHST- 2020/12/17 00:00 [received]
PHST- 2021/03/21 00:00 [revised]
PHST- 2021/03/23 00:00 [accepted]
PHST- 2021/05/31 05:45 [entrez]
PHST- 2021/06/01 06:00 [pubmed]
PHST- 2021/06/30 06:00 [medline]
AID - S0963-9969(21)00258-1 [pii]
AID - 10.1016/j.foodres.2021.110359 [doi]
PST - ppublish
SO  - Food Res Int. 2021 Jun;144:110359. doi: 10.1016/j.foodres.2021.110359. Epub 2021 
      Apr 1.