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 |
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| creator | McMahon, M. Ann S Xu, Jiru Moore, John E Blair, Ian S McDowell, David A |
| description | 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 ( |
| doi_str_mv | 10.1128/aem.00578-06 |
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Ann S ; Xu, Jiru ; Moore, John E ; Blair, Ian S ; McDowell, David A</creator><creatorcontrib>McMahon, M. Ann S ; Xu, Jiru ; Moore, John E ; Blair, Ian S ; McDowell, David A</creatorcontrib><description>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 (<5.0) conditions increased ABR. Some of the pathogens continued to express higher levels of ABR after removal of stress, suggesting that in some cases the applied sublethal stress had induced stable increases in ABR. These results indicate that increased use of bacteriostatic (sublethal), rather than bactericidal (lethal), food preservation systems may be contributing to the development and dissemination of ABR among important food-borne pathogens.</description><identifier>ISSN: 0099-2240</identifier><identifier>EISSN: 1098-5336</identifier><identifier>DOI: 10.1128/aem.00578-06</identifier><identifier>PMID: 17142359</identifier><identifier>CODEN: AEMIDF</identifier><language>eng</language><publisher>Washington, DC: American Society for Microbiology</publisher><subject>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</subject><ispartof>Applied and Environmental Microbiology, 2007-01, Vol.73 (1), p.211-217</ispartof><rights>2007 INIST-CNRS</rights><rights>Copyright American Society for Microbiology Jan 2007</rights><rights>Copyright © 2007, American Society for Microbiology 2007</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c628t-5fcf975ed19d3e78aaaca0623fa5e831f4e1751bc44a3debdfc7c0feb2a8eff13</citedby><cites>FETCH-LOGICAL-c628t-5fcf975ed19d3e78aaaca0623fa5e831f4e1751bc44a3debdfc7c0feb2a8eff13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC1797128/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC1797128/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,3174,3175,27903,27904,53769,53771</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18615201$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17142359$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>McMahon, M. Ann S</creatorcontrib><creatorcontrib>Xu, Jiru</creatorcontrib><creatorcontrib>Moore, John E</creatorcontrib><creatorcontrib>Blair, Ian S</creatorcontrib><creatorcontrib>McDowell, David A</creatorcontrib><title>Environmental Stress and Antibiotic Resistance in Food-Related Pathogens</title><title>Applied and Environmental Microbiology</title><addtitle>Appl Environ Microbiol</addtitle><description>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 (<5.0) conditions increased ABR. Some of the pathogens continued to express higher levels of ABR after removal of stress, suggesting that in some cases the applied sublethal stress had induced stable increases in ABR. These results indicate that increased use of bacteriostatic (sublethal), rather than bactericidal (lethal), food preservation systems may be contributing to the development and dissemination of ABR among important food-borne pathogens.</description><subject>Adaptation, Physiological</subject><subject>Animals</subject><subject>Anti-Bacterial Agents - pharmacology</subject><subject>Antibiotics</subject><subject>Biological and medical sciences</subject><subject>Cold Temperature</subject><subject>Drug Resistance, Bacterial</subject><subject>Escherichia coli</subject><subject>Escherichia coli - drug effects</subject><subject>Escherichia coli - physiology</subject><subject>Food Contamination</subject><subject>Food Microbiology</subject><subject>Food preservation</subject><subject>Food Preservation - methods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Heat-Shock Response</subject><subject>Hot Temperature</subject><subject>Humans</subject><subject>Hydrogen-Ion Concentration</subject><subject>Microbial Sensitivity Tests</subject><subject>Microbiology</subject><subject>Osmotic Pressure</subject><subject>Pathogens</subject><subject>Physiology and Biotechnology</subject><subject>Salmonella enterica</subject><subject>Salmonella typhimurium - drug effects</subject><subject>Salmonella typhimurium - physiology</subject><subject>Staphylococcus aureus</subject><subject>Staphylococcus aureus - drug effects</subject><subject>Staphylococcus aureus - physiology</subject><subject>Studies</subject><issn>0099-2240</issn><issn>1098-5336</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpdks1v1DAQxS0EotuFG2eIkMqJFH_EiX1BWlVbilQEaunZmjjjXVeJXexsEf89SXdFgdMc_JunN--ZkFeMnjLG1QfA4ZRS2aiS1k_IglGtSilE_ZQsKNW65LyiR-Q451tKaUVr9ZwcsYZVXEi9IBfrcO9TDAOGEfriekyYcwGhK1Zh9K2Po7fFFWafRwgWCx-K8xi78gp7GLErvsG4jRsM-QV55qDP-PIwl-TmfP397KK8_Prp89nqsrQ1V2MpnXW6kdgx3QlsFABYoDUXDiQqwVyFrJGstVUFosO2c7ax1GHLQaFzTCzJx73u3a4dsLOT7wS9uUt-gPTLRPDm35fgt2YT7w1rdDPlNQm8Owik-GOHeTSDzxb7HgLGXTZMN5rP8SzJ2__A27hLYTrOcCp1rdSD2vs9ZFPMOaH744RRM_djVusv5qEfQ-sJf_23-0f4UMgEnBwAyBZ6l6bUfX7kVM0kp3MMxZ7b-s32p09oIA9m-gumEYYZzmbkzR5xEA1s0iRzcz3v0smXZKISvwGaSq4j</recordid><startdate>20070101</startdate><enddate>20070101</enddate><creator>McMahon, M. Ann S</creator><creator>Xu, Jiru</creator><creator>Moore, John E</creator><creator>Blair, Ian S</creator><creator>McDowell, David A</creator><general>American Society for Microbiology</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7SN</scope><scope>7SS</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>5PM</scope></search><sort><creationdate>20070101</creationdate><title>Environmental Stress and Antibiotic Resistance in Food-Related Pathogens</title><author>McMahon, M. Ann S ; Xu, Jiru ; Moore, John E ; Blair, Ian S ; McDowell, David A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c628t-5fcf975ed19d3e78aaaca0623fa5e831f4e1751bc44a3debdfc7c0feb2a8eff13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Adaptation, Physiological</topic><topic>Animals</topic><topic>Anti-Bacterial Agents - pharmacology</topic><topic>Antibiotics</topic><topic>Biological and medical sciences</topic><topic>Cold Temperature</topic><topic>Drug Resistance, Bacterial</topic><topic>Escherichia coli</topic><topic>Escherichia coli - drug effects</topic><topic>Escherichia coli - physiology</topic><topic>Food Contamination</topic><topic>Food Microbiology</topic><topic>Food preservation</topic><topic>Food Preservation - methods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Heat-Shock Response</topic><topic>Hot Temperature</topic><topic>Humans</topic><topic>Hydrogen-Ion Concentration</topic><topic>Microbial Sensitivity Tests</topic><topic>Microbiology</topic><topic>Osmotic Pressure</topic><topic>Pathogens</topic><topic>Physiology and Biotechnology</topic><topic>Salmonella enterica</topic><topic>Salmonella typhimurium - drug effects</topic><topic>Salmonella typhimurium - physiology</topic><topic>Staphylococcus aureus</topic><topic>Staphylococcus aureus - drug effects</topic><topic>Staphylococcus aureus - physiology</topic><topic>Studies</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>McMahon, M. Ann S</creatorcontrib><creatorcontrib>Xu, Jiru</creatorcontrib><creatorcontrib>Moore, John E</creatorcontrib><creatorcontrib>Blair, Ian S</creatorcontrib><creatorcontrib>McDowell, David A</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Ecology Abstracts</collection><collection>Entomology Abstracts (Full archive)</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Applied and Environmental Microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>McMahon, M. Ann S</au><au>Xu, Jiru</au><au>Moore, John E</au><au>Blair, Ian S</au><au>McDowell, David A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Environmental Stress and Antibiotic Resistance in Food-Related Pathogens</atitle><jtitle>Applied and Environmental Microbiology</jtitle><addtitle>Appl Environ Microbiol</addtitle><date>2007-01-01</date><risdate>2007</risdate><volume>73</volume><issue>1</issue><spage>211</spage><epage>217</epage><pages>211-217</pages><issn>0099-2240</issn><eissn>1098-5336</eissn><coden>AEMIDF</coden><abstract>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 (<5.0) conditions increased ABR. Some of the pathogens continued to express higher levels of ABR after removal of stress, suggesting that in some cases the applied sublethal stress had induced stable increases in ABR. These results indicate that increased use of bacteriostatic (sublethal), rather than bactericidal (lethal), food preservation systems may be contributing to the development and dissemination of ABR among important food-borne pathogens.</abstract><cop>Washington, DC</cop><pub>American Society for Microbiology</pub><pmid>17142359</pmid><doi>10.1128/aem.00578-06</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Applied and Environmental Microbiology, 2007-01, Vol.73 (1), p.211-217 |
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| subjects | 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 |
| title | Environmental Stress and Antibiotic Resistance in Food-Related Pathogens |
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