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Dawoud TM, Davis ML, Park SH, Kim SA, Kwon YM, Jarvis N, O’Bryan CA, Shi Z, Crandall PG, Ricke SC. The Potential Link between Thermal Resistance and Virulence in Salmonella: A Review. Front Vet Sci 2017; 4:93. [PMID: 28660201 PMCID: PMC5469892 DOI: 10.3389/fvets.2017.00093] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2017] [Accepted: 06/01/2017] [Indexed: 12/19/2022] Open
Abstract
In some animals, the typical body temperature can be higher than humans, for example, 42°C in poultry and 40°C in rabbits which can be a potential thermal stress challenge for pathogens. Even in animals with lower body temperatures, when infection occurs, the immune system may increase body temperature to reduce the chance of survival for pathogens. However, some pathogens can still easily overcome higher body temperatures and/or rise in body temperatures through expression of stress response mechanisms. Salmonella is the causative agent of one of the most prevalent foodborne illnesses, salmonellosis, and can readily survive over a wide range of temperatures due to the efficient expression of the heat (thermal) stress response. Therefore, thermal resistance mechanisms can provide cross protection against other stresses including the non-specific host defenses found within the human body thus increasing pathogenic potential. Understanding the molecular mechanisms associated with thermal responses in Salmonella is crucial in designing and developing more effective or new treatments for reducing and eliminating infection caused by Salmonella that have survived heat stress. In this review, Salmonella thermal resistance is assessed followed by an overview of the thermal stress responses with a focus on gene regulation by sigma factors, heat shock proteins, along with the corresponding thermosensors and their association with virulence expression including a focus on a potential link between heat resistance and potential for infection.
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Affiliation(s)
- Turki M. Dawoud
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR, United States
- Center for Food Safety, University of Arkansas, Fayetteville, AR, United States
| | - Morgan L. Davis
- Center for Food Safety, University of Arkansas, Fayetteville, AR, United States
- Department of Food Science, University of Arkansas, Fayetteville, AR, United States
| | - Si Hong Park
- Center for Food Safety, University of Arkansas, Fayetteville, AR, United States
- Department of Food Science, University of Arkansas, Fayetteville, AR, United States
| | - Sun Ae Kim
- Center for Food Safety, University of Arkansas, Fayetteville, AR, United States
- Department of Food Science, University of Arkansas, Fayetteville, AR, United States
| | - Young Min Kwon
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR, United States
- Center for Food Safety, University of Arkansas, Fayetteville, AR, United States
- Department of Poultry Science, University of Arkansas, Fayetteville, AR, United States
| | - Nathan Jarvis
- Center for Food Safety, University of Arkansas, Fayetteville, AR, United States
- Department of Food Science, University of Arkansas, Fayetteville, AR, United States
| | - Corliss A. O’Bryan
- Center for Food Safety, University of Arkansas, Fayetteville, AR, United States
- Department of Food Science, University of Arkansas, Fayetteville, AR, United States
| | - Zhaohao Shi
- Center for Food Safety, University of Arkansas, Fayetteville, AR, United States
- Department of Food Science, University of Arkansas, Fayetteville, AR, United States
| | - Philip G. Crandall
- Center for Food Safety, University of Arkansas, Fayetteville, AR, United States
- Department of Food Science, University of Arkansas, Fayetteville, AR, United States
| | - Steven C. Ricke
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR, United States
- Center for Food Safety, University of Arkansas, Fayetteville, AR, United States
- Department of Food Science, University of Arkansas, Fayetteville, AR, United States
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