Simultaneous Effects of Food-related Stresses on the Antibiotic Resistance of Foodborne Salmonella Serotypes

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2024-08-19 DOI:10.1016/j.jfp.2024.100350

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引用次数: 0

Abstract

Antibiotic resistance has become one of the most critical issues in the field of public health in recent years. Exposure to food environment stresses may result in the development of antibiotic resistance in Salmonella. The present study aimed to investigate the simultaneous effects of food-related stresses (osmotic pressure, acid, heat, cold, and freezing stresses) on the antibiotic resistance changes in Salmonella Enteritidis and Salmonella Typhimurium. A factorial design with five factors at two levels was used to evaluate the main and interactive effects of stress factors on the antibiotic resistance of Salmonella serotypes. The changes in the antibiotic resistance of Salmonella serotypes were evaluated using the disc diffusion assay. The results showed that the different stresses had different effects on the antibiotic resistance of Salmonella serotypes. The freezing time and osmotic stresses had the most significant effects on the antibiotic resistance (P < 0.05). S. Enteritidis showed the slightest changes after exposure to stresses. The results also showed that a low level (24 h) of freezing time decreased the antibiotic resistance, but at a high level (96 h) increased it. The results emphasized that food processing and storage conditions should be considered as crucial factors in developing antibiotic resistance in Salmonella.

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与食物有关的压力对食源性沙门氏菌血清型抗生素耐药性的同时影响。

近年来，抗生素耐药性已成为公共卫生领域最关键的问题之一。暴露于食品环境的压力可能会导致沙门氏菌产生抗生素耐药性。本研究旨在探讨食品相关胁迫（渗透压、酸、热、冷和冰冻胁迫）对肠炎沙门氏菌和鼠伤寒沙门氏菌抗生素耐药性变化的影响。采用两级五个因子的析因设计来评估胁迫因子对沙门氏菌血清型抗生素耐药性的主要影响和交互影响。使用圆盘扩散试验评估了沙门氏菌血清型抗生素耐药性的变化。结果表明，不同的胁迫对沙门氏菌血清型的抗生素耐药性有不同的影响。冷冻时间和渗透胁迫对抗生素耐药性的影响最为显著（P＜0.05）。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.