Environmental Stress and Antibiotic Resistance in Food-Related Pathogens

This study investigated the possibility that sublethal food preservation stresses (high or low temperature and osmotic and pH stress) can lead to changes in the nature and scale of antibiotic resistance (ABR) expressed by three food-related pathogens (Escherichia coli, Salmonella enterica serovar Ty...

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Veröffentlicht in:	Applied and Environmental Microbiology 2007-01, Vol.73 (1), p.211-217
Hauptverfasser:	McMahon, M. Ann S, Xu, Jiru, Moore, John E, Blair, Ian S, McDowell, David A
Format:	Artikel
Sprache:	eng
Schlagworte:	Adaptation, Physiological Animals Anti-Bacterial Agents - pharmacology Antibiotics Biological and medical sciences Cold Temperature Drug Resistance, Bacterial Escherichia coli Escherichia coli - drug effects Escherichia coli - physiology Food Contamination Food Microbiology Food preservation Food Preservation - methods Fundamental and applied biological sciences. Psychology Heat-Shock Response Hot Temperature Humans Hydrogen-Ion Concentration Microbial Sensitivity Tests Microbiology Osmotic Pressure Pathogens Physiology and Biotechnology Salmonella enterica Salmonella typhimurium - drug effects Salmonella typhimurium - physiology Staphylococcus aureus Staphylococcus aureus - drug effects Staphylococcus aureus - physiology Studies
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Beschreibung
Zusammenfassung:	This study investigated the possibility that sublethal food preservation stresses (high or low temperature and osmotic and pH stress) can lead to changes in the nature and scale of antibiotic resistance (ABR) expressed by three food-related pathogens (Escherichia coli, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus). The study found that some sublethal stresses significantly altered antibiotic resistance. Incubation at sublethal high temperature (45°C) decreased ABR. Incubation under increased salt (>4.5%) or reduced pH (
ISSN:	0099-2240 1098-5336
DOI:	10.1128/aem.00578-06