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Cechin CDF, Carvalho GG, Kabuki DY. Occurrence, genetic characterization, and antibiotic susceptibility of Cronobacter spp. isolated from low water activity functional foods in Brazil. Food Microbiol 2024; 122:104570. [PMID: 38839229 DOI: 10.1016/j.fm.2024.104570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Revised: 05/27/2024] [Accepted: 05/27/2024] [Indexed: 06/07/2024]
Abstract
Cronobacter spp. are bacterial pathogens isolated from a wide variety of foods. This study aims at evaluating the occurrence of Cronobacter spp. in low water activity functional food samples, detect the presence of virulence genes, and determine the antibiotic susceptibility of strains. From 105 samples, 38 (36.2%) were contaminated with Cronobacter spp. The species identified by polymerase chain reaction (PCR) and sequencing analyses (rpoB and fusA genes, respectively) were C. sakazakii (60.3%), C. dublinensis (25.4%), C. turincensis (9.5%), and C. malonaticus (4.8%). Nineteen fusA alleles were identified, including four new alleles. The virulence genes were identified by PCR and all isolates were positive for ompX and sodA genes, 60.3% to cpa gene, and 58.7% to hly gene. Using the disk diffusion method, antibiotic susceptibility to twelve antibiotics was assessed twice, separated by a 19-month period. In the first test, the isolates showed diverse antibiotic susceptibility profiles, with nineteen isolates (30.2%) being multi-drug resistant (resistant to three or more antibiotic classes), in the second, the isolates were susceptible to all antibiotics. Cronobacter spp. in functional foods demonstrates the need for continued investigation of this pathogen in foods, and further research is needed to clarify the loss of resistance of Cronobacter strains.
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Affiliation(s)
- Carine da Fonseca Cechin
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Departamento de Ciência de Alimentos e Nutrição, Campinas, São Paulo, Brazil.
| | - Gabriela Guimarães Carvalho
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Departamento de Ciência de Alimentos e Nutrição, Campinas, São Paulo, Brazil; Universidade Estadual de Campinas (UNICAMP), Instituto de Biologia, Departamento de Genética, Evolução, Microbiologia e Imunologia, Campinas, São Paulo, Brazil.
| | - Dirce Yorika Kabuki
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Departamento de Ciência de Alimentos e Nutrição, Campinas, São Paulo, Brazil.
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Gao X, Han J, Zhu L, Nychas GJE, Mao Y, Yang X, Liu Y, Jiang X, Zhang Y, Dong P. The Effect of the PhoP/PhoQ System on the Regulation of Multi-Stress Adaptation Induced by Acid Stress in Salmonella Typhimurium. Foods 2024; 13:1533. [PMID: 38790833 PMCID: PMC11121531 DOI: 10.3390/foods13101533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 05/11/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
Acidic stress in beef cattle slaughtering abattoirs can induce the acid adaptation response of in-plant contaminated Salmonella. This may further lead to multiple resistance responses threatening public health. Therefore, the acid, heat, osmotic and antibiotic resistances of Salmonella typhimurium (ATCC14028) were evaluated after a 90 min adaption in a pH = 5.4 "mild acid" Luria-Bertani medium. Differences in such resistances were also determined between the ∆phoP mutant and wild-type Salmonella strains to confirm the contribution of the PhoP/PhoQ system. The transcriptomic differences between the acid-adapted and ∆phoP strain were compared to explore the role of the PhoP/Q two-component system in regulating multi-stress resistance. Acid adaptation was found to increase the viability of Salmonella to lethal acid, heat and hyperosmotic treatments. In particular, acid adaptation significantly increased the resistance of Salmonella typhimurium to Polymyxin B, and such resistance can last for 21 days when the adapted strain was stored in meat extract medium at 4 °C. Transcriptomics analysis revealed 178 up-regulated and 274 down-regulated genes in the ∆phoP strain. The Salmonella infection, cationic antimicrobial peptide (CAMP) resistance, quorum sensing and two-component system pathways were down-regulated, while the bacterial tricarboxylic acid cycle pathways were up-regulated. Transcriptomics and RT-qPCR analyses revealed that the deletion of the phoP gene resulted in the down-regulation of the expression of genes related to lipid A modification and efflux pumps. These changes in the gene expression result in the change in net negative charge and the mobility of the cell membrane, resulting in enhanced CAMP resistance. The confirmation of multiple stress resistance under acid adaptation and the transcriptomic study in the current study may provide valuable information for the control of multiple stress resistance and meat safety.
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Affiliation(s)
- Xu Gao
- Lab of Beef Processing and Quality Control, Shandong Agricultural University, Taian 271018, China; (X.G.); (L.Z.); (G.-J.E.N.); (Y.M.); (X.Y.); (Y.L.); (X.J.); (Y.Z.)
- International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Taian 271018, China
| | - Jina Han
- Shandong Provincial Key Laboratory of Poultry Diseases Diagnosis and Immunology, Poultry Breeding Engineering Technology Center of Shandong Province, Poultry Institute, Shandong Academy of Agricultural Sciences, Jinan 250023, China;
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, Shandong Agricultural University, Taian 271018, China; (X.G.); (L.Z.); (G.-J.E.N.); (Y.M.); (X.Y.); (Y.L.); (X.J.); (Y.Z.)
- International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Taian 271018, China
| | - George-John E. Nychas
- Lab of Beef Processing and Quality Control, Shandong Agricultural University, Taian 271018, China; (X.G.); (L.Z.); (G.-J.E.N.); (Y.M.); (X.Y.); (Y.L.); (X.J.); (Y.Z.)
- International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Taian 271018, China
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, Shandong Agricultural University, Taian 271018, China; (X.G.); (L.Z.); (G.-J.E.N.); (Y.M.); (X.Y.); (Y.L.); (X.J.); (Y.Z.)
- International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Taian 271018, China
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, Shandong Agricultural University, Taian 271018, China; (X.G.); (L.Z.); (G.-J.E.N.); (Y.M.); (X.Y.); (Y.L.); (X.J.); (Y.Z.)
- International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Taian 271018, China
| | - Yunge Liu
- Lab of Beef Processing and Quality Control, Shandong Agricultural University, Taian 271018, China; (X.G.); (L.Z.); (G.-J.E.N.); (Y.M.); (X.Y.); (Y.L.); (X.J.); (Y.Z.)
- International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Taian 271018, China
| | - Xueqing Jiang
- Lab of Beef Processing and Quality Control, Shandong Agricultural University, Taian 271018, China; (X.G.); (L.Z.); (G.-J.E.N.); (Y.M.); (X.Y.); (Y.L.); (X.J.); (Y.Z.)
- International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Taian 271018, China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, Shandong Agricultural University, Taian 271018, China; (X.G.); (L.Z.); (G.-J.E.N.); (Y.M.); (X.Y.); (Y.L.); (X.J.); (Y.Z.)
- International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Taian 271018, China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, Shandong Agricultural University, Taian 271018, China; (X.G.); (L.Z.); (G.-J.E.N.); (Y.M.); (X.Y.); (Y.L.); (X.J.); (Y.Z.)
- International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Taian 271018, China
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Nalbone L, Forgia S, Ziino G, Sorrentino G, Giarratana F, Giuffrida A. A stochastic approach for modelling the in-vitro effect of osmotic stress on growth dynamics and persistent cell formation in Listeria monocytogenes. Int J Food Microbiol 2024; 413:110586. [PMID: 38262123 DOI: 10.1016/j.ijfoodmicro.2024.110586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 12/11/2023] [Accepted: 01/16/2024] [Indexed: 01/25/2024]
Abstract
Persistent bacteria (or persisters) can be defined as a microbial subpopulation that, exposed to bactericidal treatment, is killed more slowly than the rest of the population they are part of. They stochastically originate in response to environmental stressors or spontaneously without external signals. When transferred into a fresh medium, persisters can resume active replication although they spend more time adapting to the new conditions remaining in the lag phase longer. They were studied for decades for their ability to survive antibiotic treatments while studies on their formation in food and potential impact on their safety are lacking. The most common food preservation techniques may act as stressors that trigger the formation of persistent bacteria able to survive bactericidal treatments and grow later in foods during storage. This study aimed to investigate a possible relationship between exposure to different salt concentrations (osmotic stress) and the amount of persisters triggered in a strain of Listeria monocytogenes. Furthermore, we described this phenomenon from a mathematical perspective through predictive microbiology models commonly used in the food field. The lag time distribution of a L. monocytogenes ATCC 7644 strain grown in broth with additional 2 %, 4 % and 6 % NaCl was evaluated using the software ScanLag. It uses office scanners to automatically record the colony growth on agar plates and evaluate the frequency distribution of their appearance times (lag phase) by automated image analysis. The same broth cultures were diluted to equalize salt concentration and transferred into a fresh broth to evaluate how the previous salt exposure impacted their growth kinetics. The observed growth curves were reproduced using predictive models in which the mean duration of the lag phase of the whole population took into account the occurrence of persisters with a longer lag phase. The models were solved first using a deterministic approach and then a stochastic one introducing a stochastic term that mimics the variability of lag phase duration due to the persisters occurrence. Results showed that the growth of L. monocytogenes in broth with additional NaCl might trigger the formation of persistent cells whose number increased consistently with salt concentrations. The proposed predictive approach reproduced the observed real curves in strong agreement, especially through the stochastic resolution of the models. Persistence is currently a neglected bacterial defence strategy in the food sector but the persisters' formation during production cannot be excluded; therefore, further insights on the topic are certainly desirable.
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Affiliation(s)
- Luca Nalbone
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale Giovanni Palatucci SNC, 98168 Messina, Italy
| | - Salvatore Forgia
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale Giovanni Palatucci SNC, 98168 Messina, Italy
| | - Graziella Ziino
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale Giovanni Palatucci SNC, 98168 Messina, Italy; Riconnexia Srls, Spin-off of the University of Messina, Polo Universitario dell'Annunziata, Viale Giovanni Palatucci SNC, 98168 Messina, Italy
| | - Giorgia Sorrentino
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale Giovanni Palatucci SNC, 98168 Messina, Italy; Riconnexia Srls, Spin-off of the University of Messina, Polo Universitario dell'Annunziata, Viale Giovanni Palatucci SNC, 98168 Messina, Italy
| | - Filippo Giarratana
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale Giovanni Palatucci SNC, 98168 Messina, Italy; Riconnexia Srls, Spin-off of the University of Messina, Polo Universitario dell'Annunziata, Viale Giovanni Palatucci SNC, 98168 Messina, Italy.
| | - Alessandro Giuffrida
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale Giovanni Palatucci SNC, 98168 Messina, Italy; Riconnexia Srls, Spin-off of the University of Messina, Polo Universitario dell'Annunziata, Viale Giovanni Palatucci SNC, 98168 Messina, Italy
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Cardoza E, Singh H. From Stress Tolerance to Virulence: Recognizing the Roles of Csps in Pathogenicity and Food Contamination. Pathogens 2024; 13:69. [PMID: 38251376 PMCID: PMC10819108 DOI: 10.3390/pathogens13010069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 01/09/2024] [Accepted: 01/09/2024] [Indexed: 01/23/2024] Open
Abstract
Be it for lab studies or real-life situations, bacteria are constantly exposed to a myriad of physical or chemical stresses that selectively allow the tolerant to survive and thrive. In response to environmental fluctuations, the expression of cold shock domain family proteins (Csps) significantly increases to counteract and help cells deal with the harmful effects of stresses. Csps are, therefore, considered stress adaptation proteins. The primary functions of Csps include chaperoning nucleic acids and regulating global gene expression. In this review, we focus on the phenotypic effects of Csps in pathogenic bacteria and explore their involvement in bacterial pathogenesis. Current studies of csp deletions among pathogenic strains indicate their involvement in motility, host invasion and stress tolerance, proliferation, cell adhesion, and biofilm formation. Through their RNA chaperone activity, Csps regulate virulence-associated genes and thereby contribute to bacterial pathogenicity. Additionally, we outline their involvement in food contamination and discuss how foodborne pathogens utilize the stress tolerance roles of Csps against preservation and sanitation strategies. Furthermore, we highlight how Csps positively and negatively impact pathogens and the host. Overall, Csps are involved in regulatory networks that influence the expression of genes central to stress tolerance and virulence.
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Affiliation(s)
| | - Harinder Singh
- Department of Biological Sciences, Sunandan Divatia School of Science, NMIMS University, Vile Parle West, Mumbai 400056, India
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Pfefferle K, Averhoff B. Wax Ester and Triacylglycerol Production in Acinetobacter baumannii: Role in Osmostress Protection, Reactive Oxygen Species, and Antibiotic Sensitivity. ACS Infect Dis 2023; 9:2093-2104. [PMID: 37883671 DOI: 10.1021/acsinfecdis.3c00214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2023]
Abstract
Wax esters (WEs) are neutral lipids that are produced by many different bacteria as potential carbon and energy storage compounds. Comparatively little is known about the role of WE in pathogenic bacteria. The opportunistic pathogen Acinetobacter baumannii is a major cause of hospital-acquired infections worldwide. Salt and desiccation resistance foster A. baumannii infections such as urinary tract infections and allow for reinfection when bacteria are taken up from dry surfaces in the hospital environment. Here we report on WE and triacylglycerol (TAG) production in A. baumannii as a response to nitrogen limitation and high salt stress. Fatty acids and fatty alcohols with chain lengths of C16 and C18 were identified as the most prominent WE constituents. We identified the terminal key enzyme of WE biosynthesis, the bifunctional wax ester synthase/acylCoA:diacylglycerol acyltransferase (WS/DGAT) encoded by the wax/dgat gene, and demonstrated that transcription of wax/dgat and production of WS/DGAT are independent of the nitrogen concentration. A Δwax/dgat mutant was impaired in growth in the presence of high salt concentration and was more sensitive to imipenem and reactive oxygen species.
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Affiliation(s)
- Katharina Pfefferle
- Department of Molecular Microbiology & Bioenergetics, Institute of Molecular Biosciences, Goethe-University Frankfurt am Main, 60438 Frankfurt, Germany
| | - Beate Averhoff
- Department of Molecular Microbiology & Bioenergetics, Institute of Molecular Biosciences, Goethe-University Frankfurt am Main, 60438 Frankfurt, Germany
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Sajjad B, Rasool K, Siddique A, Jabbar KA, El-Malaha SS, Sohail MU, Almomani F, Alfarra MR. Size-resolved ambient bioaerosols concentration, antibiotic resistance, and community composition during autumn and winter seasons in Qatar. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2023; 336:122401. [PMID: 37598930 DOI: 10.1016/j.envpol.2023.122401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 07/24/2023] [Accepted: 08/16/2023] [Indexed: 08/22/2023]
Abstract
This study investigates the size distribution, microbial composition, and antibiotic resistance (ABR) of airborne bioaerosols at a suburban location in Doha, Qatar between October 2021 and January 2022. Samples were collected using an Andersen six-stage viable cascade impactor and a liquid impinger. Findings showed that the mean bacteria concentration (464 CFU/m3) was significantly higher than that of fungi (242 CFU/m3) during the study period. Both bacteria and fungi were most abundant in the aerodynamic size fractions of 1.10-2.21 μm, with peak concentrations observed in the mornings and lowest concentrations in the afternoons across all size fractions. A total of 24 different culturable species were identified, with the most abundant ones being Pasteurella pneumotropica (9.71%), Pantoea spp. 1 (8.73%), and Proteus penneri (7.77%) spp. At the phylum level, the bacterial community configurations during the autumn and winter seasons were nearly identical as revealed by molecular genomics, with Proteobacteria being the most predominant, followed by Firmicutes, Bacteroidetes, Acidobacteriota, and Planctomycetota. However, there was a significant variation in dominant genera between autumn and winter. The most abundant genera included Sphingomonas, Paraburkholderia, Comamonas, Bacillus, and Lysinibacillus. Several bacterial genera identified in this study have important public health and ecological implications, including the risk of respiratory tract infections. Furthermore, the study found that ABR was highest in December, with bioaerosols exhibiting resistance to at least 5 out of 10 antibiotics, and 100% resistance to Metronidazole in all samples. Metagenomics analysis revealed the presence of various airborne bacteria that were not detected through culture-dependent methods. This study provides valuable insights into the airborne microbial composition, temporal variability and ABR in the Arabian Gulf region.
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Affiliation(s)
- Bilal Sajjad
- Qatar Environment and Energy Research Institute (QEERI), Hamad Bin Khalifa University, Qatar Foundation, P. O. Box 34110, Doha, Qatar; Department of Chemical Engineering, Qatar University, Qatar
| | - Kashif Rasool
- Qatar Environment and Energy Research Institute (QEERI), Hamad Bin Khalifa University, Qatar Foundation, P. O. Box 34110, Doha, Qatar.
| | - Azhar Siddique
- Qatar Environment and Energy Research Institute (QEERI), Hamad Bin Khalifa University, Qatar Foundation, P. O. Box 34110, Doha, Qatar
| | - Khadeeja Abdul Jabbar
- Qatar Environment and Energy Research Institute (QEERI), Hamad Bin Khalifa University, Qatar Foundation, P. O. Box 34110, Doha, Qatar
| | - Shimaa S El-Malaha
- Qatar Environment and Energy Research Institute (QEERI), Hamad Bin Khalifa University, Qatar Foundation, P. O. Box 34110, Doha, Qatar
| | | | - Fares Almomani
- Department of Chemical Engineering, Qatar University, Qatar
| | - M Rami Alfarra
- Qatar Environment and Energy Research Institute (QEERI), Hamad Bin Khalifa University, Qatar Foundation, P. O. Box 34110, Doha, Qatar
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Wu S, Ji J, Carole NVD, Yang J, Yang Y, Sun J, Ye Y, Zhang Y, Sun X. Combined metabolomics and transcriptomics analysis reveals the mechanism of antibiotic resistance of Salmonella enterica serovar Typhimurium after acidic stress. Food Microbiol 2023; 115:104328. [PMID: 37567621 DOI: 10.1016/j.fm.2023.104328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 06/10/2023] [Accepted: 06/16/2023] [Indexed: 08/13/2023]
Abstract
Drug-resistant Salmonella is widely distributed in the meat production chain, endangering food safety and public health. Acidification of meat products during processing can induce acid stress, which may alter antibiotic resistance. Our study investigated the effects of acid stress on the antibiotic resistance and metabolic profile of Salmonella Typhimurium, and explored the underlying mechanisms using metabolomic and transcriptomic analysis. We found that acid-stressed 14028s was more sensitive to small molecule hydrophobic antibiotics (SMHA) while more resistant to meropenem (MERO). Metabolomic analysis revealed that enhanced sensitivity to SMHA was correlated with increased purine metabolism and tricarboxylic acid cycle. Transcriptomic analysis revealed the downregulation of chemotaxis-related genes, which are also associated with SMHA sensitivity. We also found a significant downregulation of the ompF gene, which encodes a major outer membrane protein OmpF of Salmonella. The decreased expression of OmpF porin hindered the influx of MERO, leading to enhanced resistance of the bacteria to the drug. Our findings contribute to greatly improve the understanding of the relationship between Salmonella metabolism, gene expression, and changes in drug resistance after acid stress, while providing a structural framework for exploring the relationship between bacterial stress responses and antibiotic resistance.
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Affiliation(s)
- Shang Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Jian Ji
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Nanfack V D Carole
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Jia Yang
- Yangzhou Center for Food and Drug Control, Yangzhou, 225000, China
| | - Yang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Jiadi Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Yongli Ye
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Yinzhi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Xiulan Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, 214122, China.
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Wiktorczyk-Kapischke N, Wałecka-Zacharska E, Korkus J, Grudlewska-Buda K, Budzyńska A, Wnuk K, Gospodarek-Komkowska E, Skowron K. The influence of stress factors on selected phenotypic and genotypic features of Listeria monocytogenes - a pilot study. BMC Microbiol 2023; 23:259. [PMID: 37716959 PMCID: PMC10504795 DOI: 10.1186/s12866-023-03006-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Accepted: 09/05/2023] [Indexed: 09/18/2023] Open
Abstract
BACKGROUND Listeria monocytogenes are Gram-positive rods, widespread in the environment due to their wide tolerance to changing conditions. The apilot study aimed to assess the impact of six various stresses (heat, cold, osmotic, acid, alkali, frozen) on phenotypic features: MIC of antibiotics (penicillin, ampicillin, meropenem, erythromycin, co-trimoxazole; gradient stripes), motility, ability to form a biofilm (crystal violet method) and growth rate (OD and quantitative method), expression level of sigB (stress induced regulator of genes), agrA, agrB (associated with biofilm formation) and lmo2230, lmo0596 (acid and alkali stress) (qPCR) for three strains of L. monocytogenes. RESULTS Applied stress conditions contributed to changes in phenotypic features and expression levels of sigB, agrA, agrB, lmo2230 and lmo0596. Stress exposure increased MIC value for penicillin (ATCC 19111 - alkaline stress), ampicillin (472CC - osmotic, acid, alkaline stress), meropenem (strains: 55 C - acid, alkaline, o smotic, frozen stress; 472CC - acid, alkaline stress), erythromycin (strains: 55 C - acid stress; 472CC - acid, alkaline, osmotic stress; ATCC 19111 - osmotic, acid, alkaline, frozen stress), co-trimoxazole (strains: 55 C - acid stress; ATCC 19111 - osmotic, acid, alkaline stress). These changes, however, did not affect antibiotic susceptibility. The strain 472CC (a moderate biofilm former) increased biofilm production after exposure to all stress factors except heat and acid. The ATCC 19111 (a weak producer) formed moderate biofilm under all studied conditions except cold and frozen stress, respectively. The strain 55 C became a strong biofilm producer after exposure to cold and produced a weak biofilm in response to frozen stress. Three tested strains had lower growth rate (compared to the no stress variant) after exposure to heat stress. It has been found that the sigB transcript level increased under alkaline (472CC) stress and the agrB expression increased under cold, osmotic (55 C, 472CC), alkali and frozen (472CC) stress. In contrast, sigB transcript level decreased in response to acid and frozen stress (55 C), lmo2230 transcript level after exposure to acid and alkali stress (ATCC 19111), and lmo0596 transcript level after exposure to acid stress (ATCC 19111). CONCLUSIONS Environmental stress changes the ability to form a biofilm and the MIC values of antibiotics and affect the level of expression of selected genes, which may increase the survival and virulence of L. monocytogenes. Further research on a large L. monocytogenes population is needed to assess the molecular mechanism responsible for the correlation of antibiotic resistance, biofilm formation and resistance to stress factors.
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Affiliation(s)
- Natalia Wiktorczyk-Kapischke
- Department of Microbiology, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, Toruń, Poland
| | - Ewa Wałecka-Zacharska
- Department of Food Hygiene and Consumer Health, Wrocław University of Environmental and Life Sciences, Wrocław, Poland.
| | - Jakub Korkus
- Department of Food Hygiene and Consumer Health, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Katarzyna Grudlewska-Buda
- Department of Microbiology, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, Toruń, Poland
| | - Anna Budzyńska
- Department of Microbiology, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, Toruń, Poland
| | - Kacper Wnuk
- Department of Theoretical Foundations of Biomedical Sciences and Medical Computer Science, Ludwik Rydygier Collegium Medium in Bydgoszcz, Nicolaus Copernicus University, Toruń, Poland
| | - Eugenia Gospodarek-Komkowska
- Department of Microbiology, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, Toruń, Poland
| | - Krzysztof Skowron
- Department of Microbiology, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, Toruń, Poland
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Zarzecka U, Zadernowska A, Chajęcka-Wierzchowska W, Adamski P. Effect of high pressure processing on changes in antibiotic resistance genes expression among strains from commercial starter cultures. Food Microbiol 2023; 110:104169. [DOI: 10.1016/j.fm.2022.104169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 10/11/2022] [Accepted: 10/18/2022] [Indexed: 11/16/2022]
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10
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Manyi-Loh CE, Okoh AI, Lues R. Occurrence and Multidrug Resistance in Strains of Listeria monocytogenes Recovered from the Anaerobic Co-Digestion Sludge Contained in a Single Stage Steel Biodigester: Implications for Antimicrobial Stewardship. Microorganisms 2023; 11:microorganisms11030725. [PMID: 36985298 PMCID: PMC10056191 DOI: 10.3390/microorganisms11030725] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/06/2023] [Accepted: 03/09/2023] [Indexed: 03/16/2023] Open
Abstract
L. monocytogenes is a zoonotic foodborne pathogen with inherent adaptability to tolerate environmental and physiological stresses, thereby causing severe disease outbreaks. Antibiotic resistant foodborne pathogens are a challenge to the food industry. A total of 18 samples were pooled from a bio-digester co-digesting swine manure/pinewood sawdust, and evaluated for the occurrence of bacterium plus total viable counts using the spread plate method. The recovered bacterial isolates were presumptively identified by growth on selective medium and confirmed by biochemical characterisation, leading to the isolation of 43 L. monocytogenes. The isolates were characterized based on their susceptibility to antibiotics via the Kirby-Bauer disc diffusion technique against a panel of 14 antibiotics. Equally, the multiple antibiotic resistance (MAR) index was calculated, and MAR phenotypes generated. The bacterial counts were between 102 and104 cfu/mL. Complete susceptibility (100%) was demonstrated to ampicillin, gentamicin and sulfamethoxazole, which are the drugs of choice in the treatment of listeriosis. In addition, intermediate sensitivity occurred at 25.58% to cefotaxime, and the highest resistance (51.16%) was exhibited against nalidixic acid. The MAR index ranged from 0 to 0.71. Overall, 41.86% of the Listeria isolates displayed multidrug resistance, with 18 different MAR phenotypes, demonstrating CIP, E, C, TET, AUG, S, CTX, NA, AML, NI as the greatest MAR phenotype. It can be concluded that the isolates yielding MAR > 0.2 originated from the farm, where antibiotics had been in routine use. Therefore, strict monitoring of antibiotics use in the farm is crucial to mitigate further increase in antibiotic resistance amongst these bacterial isolates.
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Affiliation(s)
- Christy Echakachi Manyi-Loh
- Centre of Applied Food Sustainability and Biotechnology (CAFSaB), Central University of Technology, Bloemfontein 9301, South Africa
- Correspondence: ; Tel.: +27-738324268
| | - Anthony Ifeanyin Okoh
- SAMRC Microbial Water Quality Monitoring Centre, University of Fort Hare, Alice 5700, South Africa;
- Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, Sharjah P.O. Box 26666, United Arab Emirates
| | - Ryk Lues
- Centre of Applied Food Sustainability and Biotechnology (CAFSaB), Central University of Technology, Bloemfontein 9301, South Africa
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11
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Nalbone L, Sorrentino G, Giarratana F, Schiopu-Mariean A, Ziino G, Giuffrida A. Effects of osmotic stress on Listeria monocytogenes ATCC 7644: persistent cells and heat resistance. Ital J Food Saf 2023; 12:10880. [PMID: 37064513 PMCID: PMC10102965 DOI: 10.4081/ijfs.2023.10880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Accepted: 01/12/2023] [Indexed: 04/18/2023] Open
Abstract
Persistent bacteria are a microbial subpopulation that, exposed to bactericidal treatment, is killed at a slower rate than the rest of the population they are part of. They can be triggered either following stress or stochastically without external signals. The hallmark of persistent bacteria is the biphasic killing curve, a sign that, within a microbial population, two subpopulations are inactivated at a different rate. Furthermore, when plated into a fresh medium and in the absence of stressors, persistent bacteria typically remain in the lag phase longer before resuming active replication. This study aims to evaluate in vitro whether the formation of persistent cells in a strain of Listeria monocytogenes can be triggered by exposure to osmotic stress and if this phenomenon can increase heat resistance in the bacterial population. In a first experiment, the lag time distribution of a L. monocytogenes strain grown in a 6% NaCl broth was evaluated using the software ScanLag. A stationary phase broth culture was inoculated on agar plates placed on an office scanner inside an incubator at 37°C. The plates were scanned every 20' for 4 days and the acquired images were automatically elaborated with the aid of MatLab software in order to evaluate the appearance times of every single colony. The experiment was also carried out on a control culture obtained by growing the strain in the broth without salt. In a second experiment, the same broth cultures, after proper dilutions to rebalance NaCl concentration, were subjected to a heat treatment at 51°C and the death curves obtained were parameterized using the GinaFit system. Results showed that the lag phase of 31.40% of the salt culture colonies was long enough to suppose the formation of persistent bacteria. Analyses of the thermal survival curves showed that the shoulder and tail model was the one that best represented the inactivation trend of the salt culture, unlike the control culture, whose trend was essentially linear. Results of the present study show how exposure to salt could induce the formation of persistent bacteria in a L. monocytogenes strain. The last raises concerns as persistent cells may not only be undetected with common analytical techniques but they even show a greater heat resistance.
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Affiliation(s)
- Luca Nalbone
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell’Annunziata, Messina, Italy
- Department of Veterinary Science, University of Messina, Viale dell’Annunziata, 98168, Messina, Italy. 090.6766889.
| | - Giorgia Sorrentino
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell’Annunziata, Messina, Italy
- RICONNEXIA SRLS, Spin-off of the University of Messina, Polo Universitario dell’Annunziata, Messina, Italy
| | - Filippo Giarratana
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell’Annunziata, Messina, Italy
- RICONNEXIA SRLS, Spin-off of the University of Messina, Polo Universitario dell’Annunziata, Messina, Italy
| | - Aurelian Schiopu-Mariean
- RICONNEXIA SRLS, Spin-off of the University of Messina, Polo Universitario dell’Annunziata, Messina, Italy
| | - Graziella Ziino
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell’Annunziata, Messina, Italy
- RICONNEXIA SRLS, Spin-off of the University of Messina, Polo Universitario dell’Annunziata, Messina, Italy
| | - Alessandro Giuffrida
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell’Annunziata, Messina, Italy
- RICONNEXIA SRLS, Spin-off of the University of Messina, Polo Universitario dell’Annunziata, Messina, Italy
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12
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Zhang H, Luo X, Aspridou Z, Misiou O, Dong P, Zhang Y. The Prevalence and Antibiotic-Resistant of Listeria monocytogenes in Livestock and Poultry Meat in China and the EU from 2001 to 2022: A Systematic Review and Meta-Analysis. Foods 2023; 12:foods12040769. [PMID: 36832844 PMCID: PMC9957035 DOI: 10.3390/foods12040769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 02/04/2023] [Accepted: 02/08/2023] [Indexed: 02/12/2023] Open
Abstract
To compare the prevalence and antibiotic resistance rate of Listeria monocytogenes in livestock and poultry (beef, pork and chicken) meat between China and the European Union (EU), a meta-analysis was conducted. Ninety-one out of 2156 articles in Chinese and English published between January 2001 and February 2022 were selected from four databases. The prevalence of L. monocytogenes in livestock and poultry (beef, pork and chicken) meat in China and Europe was 7.1% (3152/56,511, 95% CI: 5.8-8.6%) and 8.3% (2264/889,309, 95% CI: 5.9-11.0%), respectively. Moreover, a decreasing trend was observed in both regions over time. Regarding antibiotic resistance, for the resistance to 15 antibiotics, the pooled prevalence was 5.8% (95% CI: 3.1-9.1%). In both regions, the highest prevalence was found in oxacillin, ceftriaxone and tetracycline, and a large difference was reported between China and the EU in ceftriaxone (52.6% vs. 17.3%) and cefotaxime (7.0% vs. 0.0%). Based on the above, it remains a significant challenge to enforce good control measures against the meat-sourced L. monocytogenes both in China and in the EU.
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Affiliation(s)
- Haoqi Zhang
- Laboratory of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China
- National R&D Center for Beef Processing Technology, Tai’an 271018, China
| | - Xin Luo
- Laboratory of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China
- National R&D Center for Beef Processing Technology, Tai’an 271018, China
| | - Zafeiro Aspridou
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, Faculty of Agriculture, Forestry and Natural Environment, School of Agriculture, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Ourania Misiou
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, Faculty of Agriculture, Forestry and Natural Environment, School of Agriculture, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Pengcheng Dong
- Laboratory of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China
- National R&D Center for Beef Processing Technology, Tai’an 271018, China
| | - Yimin Zhang
- Laboratory of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China
- National R&D Center for Beef Processing Technology, Tai’an 271018, China
- Correspondence:
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13
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High pressure processing, acidic and osmotic stress increased resistance to aminoglycosides and tetracyclines and the frequency of gene transfer among strains from commercial starter and protective cultures. Food Microbiol 2022; 107:104090. [DOI: 10.1016/j.fm.2022.104090] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 07/03/2022] [Accepted: 07/04/2022] [Indexed: 12/30/2022]
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14
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Marques CS, Arruda TR, Silva RRA, Ferreira ALV, Oliveira WLDA, Rocha F, Mendes LA, de Oliveira TV, Vanetti MCD, Soares NDFF. Exposure to cellulose acetate films incorporated with garlic essential oil does not lead to homologous resistance in Listeria innocua ATCC 33090. Food Res Int 2022; 160:111676. [DOI: 10.1016/j.foodres.2022.111676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 06/21/2022] [Accepted: 07/08/2022] [Indexed: 11/04/2022]
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15
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Wu M, Dong Q, Ma Y, Yang S, Zohaib Aslam M, Liu Y, Li Z. Potential antimicrobial activities of probiotics and their derivatives against Listeria monocytogenes in food field: A review. Food Res Int 2022; 160:111733. [DOI: 10.1016/j.foodres.2022.111733] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 07/16/2022] [Accepted: 07/19/2022] [Indexed: 01/04/2023]
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16
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Ren J, Deng L, Li C, Li Z, Dong L, Zhao J, Zhang J, Niu D. Evolution of antibiotic resistance genes and bacterial community during erythromycin fermentation residue composting. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2022; 309:119746. [PMID: 35835274 DOI: 10.1016/j.envpol.2022.119746] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 06/07/2022] [Accepted: 07/06/2022] [Indexed: 06/15/2023]
Abstract
The removal efficiency of antibiotic resistance genes (ARGs) is the biggest challenge for the treatment of erythromycin fermentation residue (EFR). In the current research, 0% (control), 10% (T1), and 30% (T2) spray-dried EFR were composted with bulking materials, consisting of cattle manure and maize straw, for 30 days. Environmental factors and bacterial community on the behaviors of ARGs were further investigated. Apart from the high levels of erythromycin, the electrical conductivities were also increased by 66.7% and 291.7% in the samples of T1 and T2, respectively. After 30 days of composting, total ARGs in the samples of control were decreased by 78.1%-91.2%, but those of T1 and T2 were increased 14.5-16.7- and 38.5-68.7-fold. ARGs related to ribosomal protection (erm) dominated the samples of T1 and T2 at D 13 and 30, especially that ermF accounted for more than 80% of the total ARGs. Furthermore, the results of bacterial community revealed that EFR promoted the growth of Proteobacteria and Bacteroidetes, but inhibited that of Actinobacteria, Verrucomicrobia and Chloroflexi. Network analysis revealed that the enriched ARGs had strong correlation with seven bacterial genera, including Halomonas, Oceanobacillus, and Alcaligenes, most of which are halotolerant. Above all, erythromycin combined with high salinity can have synergistic effect on the enrichment of ARGs and their hosts.
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Affiliation(s)
- Jianjun Ren
- National-Local Joint Engineering Research Center for Biomass Refining and High-Quality Utilization, Institute of Urban and Rural Mining, Changzhou University, Changzhou 213164, China
| | - Liujie Deng
- State Environmental Protection Antibiotic Mycelial Dreg Harmless Treatment and Resource Utilization Engineering Technology Center, Yili Chuanning Biotechnology Co., Ltd., Yili 835007, China
| | - Chunyu Li
- National-Local Joint Engineering Research Center for Biomass Refining and High-Quality Utilization, Institute of Urban and Rural Mining, Changzhou University, Changzhou 213164, China
| | - Zhijie Li
- State Environmental Protection Antibiotic Mycelial Dreg Harmless Treatment and Resource Utilization Engineering Technology Center, Yili Chuanning Biotechnology Co., Ltd., Yili 835007, China
| | - Liping Dong
- State Environmental Protection Antibiotic Mycelial Dreg Harmless Treatment and Resource Utilization Engineering Technology Center, Yili Chuanning Biotechnology Co., Ltd., Yili 835007, China
| | - Jian Zhao
- Department of Forensic Pathology, Guangzhou Forensic Science Institute and Key Laboratory of Forensic Pathology, Ministry of Public Security, Guangzhou 510000, China
| | - Jin Zhang
- Hebei Cixin Environmental Technology Co., Ltd., Langfang 065600, China
| | - Dongze Niu
- National-Local Joint Engineering Research Center for Biomass Refining and High-Quality Utilization, Institute of Urban and Rural Mining, Changzhou University, Changzhou 213164, China.
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17
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Mira P, Lozano‐Huntelman N, Johnson A, Savage VM, Yeh P. Evolution of antibiotic resistance impacts optimal temperature and growth rate in
Escherichia coli
and
Staphylococcus epidermidis. J Appl Microbiol 2022; 133:2655-2667. [DOI: 10.1111/jam.15736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 07/19/2022] [Accepted: 07/21/2022] [Indexed: 11/27/2022]
Affiliation(s)
- Portia Mira
- Department of Ecology and Evolutionary Biology University of California Los Angeles U.S.A
| | | | - Adrienne Johnson
- Department of Ecology and Evolutionary Biology University of California Los Angeles U.S.A
| | - Van M. Savage
- Department of Ecology and Evolutionary Biology University of California Los Angeles U.S.A
- Department of Computational Medicine, David Geffen School of Medicine University of California Los Angeles U.S.A
- Santa Fe Institute Santa Fe New Mexico U.S.A
| | - Pamela Yeh
- Department of Ecology and Evolutionary Biology University of California Los Angeles U.S.A
- Santa Fe Institute Santa Fe New Mexico U.S.A
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18
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Ceviche-Natural Preservative: Possibility of Microbiota Survival and Effect on L. monocytogenes. Foods 2022; 11:foods11060860. [PMID: 35327282 PMCID: PMC8950590 DOI: 10.3390/foods11060860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 03/11/2022] [Accepted: 03/14/2022] [Indexed: 11/23/2022] Open
Abstract
Ceviche is a marinated raw fish dish ready for consumption; it is a part of the cuisine of various countries on the Pacific coast and its preparation may differ among them. Although the process uses the traditional method of food preservation by lowering the pH, the exposure time is very limited, so the aim of the study was to determine the viability of bacteria often isolated from fish after the process of preparing traditional ceviche. For this purpose, the traditional plate method and flow cytometry were used, and for pathogenic L. monocytogenes strains, the influence of stress during the preparation of the dish on the pathogenic potential was determined. The study showed that the highest percentage of viable cells was observed in the case of L. monocytogenes and remained at the level of 98.54%, slightly less for L. innocua, 96.93%. For the remaining species the reduction did not exceed 10%, for E. faecalis it was 92.76%, for S. liqefaciens 91.44%, H. alvei 93.68%. In addition, the study of the antibacterial properties of individual ingredients showed that habanero and coriander did not show any bactericidal effect, while for onions the amount of live cells was 99.11%, and for lime juice 97.26%, Additionally, the study of changes in virulence, antibiotic resistance and gene expression showed that the stress during the preparation of ceviche has different effects depending on the strain and may cause virulence potential increase, levofloxacin and daptomycin minimum inhibiotory concentration increase and some crucial virulence gene expression induction; therefore, it is important to take care of the quality of the products used to prepare the ceviche and accurate pretreatment.
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19
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Wang X, Xie Y, Cai H, Duan S, Song X, Wu Y, Fang T, Dong Q, Liu H. Growth and survival characteristics of Salmonella enterica regarding antibiotic resistance phenotypes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111872] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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20
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Cardoza E, Singh H. C Group-Mediated Antibiotic Stress Mimics the Cold Shock Response. Curr Microbiol 2021; 78:3372-3380. [PMID: 34283283 DOI: 10.1007/s00284-021-02613-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Accepted: 07/12/2021] [Indexed: 11/26/2022]
Abstract
A temperature downshift results in stabilized secondary structure formation in mRNA that halts translation to which Escherichia coli responds by synthesizing a set of proteins termed as cold shock proteins (Csps). To cope with the sudden temperature drop, gene expression patterns are reprogrammed to induce Csps at the cost of other proteins. Out of the nine homologous proteins in the CspA family, CspA, CspB, CspG, and CspI have major roles in protecting the cell under a cold shock. Additionally, a subset of Csps has conferred the organism an ability to adapt to various stresses along the lines of nutrient deprivation, oxidative, heat, acid, and antibiotic stresses. Stressors like C group translational inhibitors stall the translational apparatus and produce a response similar to that observed under a temperature downshift. Conditions set by the antibiotic therefore elicit a cold shock response and induce the major Csps, thereby pointing out to a common mechanism existing between the two. In the current review, we briefly describe the induction of E. coli Csps under an antibiotic stress acquired from data published previously and help establish the role of Csps in protecting the cell against the inducing agents and as a participant in the organisms' complex stress response network.
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Affiliation(s)
- Evieann Cardoza
- Department of Biological Sciences, Sunandan Divatia School of Science, NMIMS Deemed to be University, Vile Parle (West), Mumbai, India
| | - Harinder Singh
- Department of Biological Sciences, Sunandan Divatia School of Science, NMIMS Deemed to be University, Vile Parle (West), Mumbai, India.
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21
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Giacometti F, Shirzad-Aski H, Ferreira S. Antimicrobials and Food-Related Stresses as Selective Factors for Antibiotic Resistance along the Farm to Fork Continuum. Antibiotics (Basel) 2021; 10:671. [PMID: 34199740 PMCID: PMC8230312 DOI: 10.3390/antibiotics10060671] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 05/29/2021] [Accepted: 06/01/2021] [Indexed: 12/19/2022] Open
Abstract
Antimicrobial resistance (AMR) is a global problem and there has been growing concern associated with its widespread along the animal-human-environment interface. The farm-to-fork continuum was highlighted as a possible reservoir of AMR, and a hotspot for the emergence and spread of AMR. However, the extent of the role of non-antibiotic antimicrobials and other food-related stresses as selective factors is still in need of clarification. This review addresses the use of non-antibiotic stressors, such as antimicrobials, food-processing treatments, or even novel approaches to ensure food safety, as potential drivers for resistance to clinically relevant antibiotics. The co-selection and cross-adaptation events are covered, which may induce a decreased susceptibility of foodborne bacteria to antibiotics. Although the available studies address the complexity involved in these phenomena, further studies are needed to help better understand the real risk of using food-chain-related stressors, and possibly to allow the establishment of early warnings of potential resistance mechanisms.
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Affiliation(s)
- Federica Giacometti
- Department of Veterinary Medical Sciences, University of Bologna, Ozzano Emilia, 40064 Bologna, Italy;
| | - Hesamaddin Shirzad-Aski
- Infectious Diseases Research Center, Golestan University of Medical Sciences, Gorgan 49178-67439, Iran;
| | - Susana Ferreira
- CICS-UBI-Centro de Investigação em Ciências da Saúde, Universidade da Beira Interior, 6200-506 Covilhã, Portugal
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22
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Wu S, Yang Y, Wang T, Sun J, Zhang Y, Ji J, Sun X. Effects of acid, alkaline, cold, and heat environmental stresses on the antibiotic resistance of the Salmonella enterica serovar Typhimurium. Food Res Int 2021; 144:110359. [PMID: 34053552 DOI: 10.1016/j.foodres.2021.110359] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 03/21/2021] [Accepted: 03/23/2021] [Indexed: 10/21/2022]
Abstract
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 °C, -20 °C) and heat (55 °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.
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Affiliation(s)
- Shang Wu
- 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
| | - Yang Yang
- 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
| | - Tingwei Wang
- 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
| | - Jiadi Sun
- 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
| | - Yinzhi Zhang
- 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
| | - Jian Ji
- 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
| | - Xiulan Sun
- 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.
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23
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Sheikh SW, Ali A, Ahsan A, Shakoor S, Shang F, Xue T. Insights into Emergence of Antibiotic Resistance in Acid-Adapted Enterohaemorrhagic Escherichia coli. Antibiotics (Basel) 2021; 10:antibiotics10050522. [PMID: 34063307 PMCID: PMC8147483 DOI: 10.3390/antibiotics10050522] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 04/15/2021] [Accepted: 04/29/2021] [Indexed: 12/17/2022] Open
Abstract
The emergence of multidrug-resistant pathogens presents a global challenge for treating and preventing disease spread through zoonotic transmission. The water and foodborne Enterohaemorrhagic Escherichia coli (EHEC) are capable of causing intestinal and systemic diseases. The root cause of the emergence of these strains is their metabolic adaptation to environmental stressors, especially acidic pH. Acid treatment is desired to kill pathogens, but the protective mechanisms employed by EHECs cross-protect against antimicrobial peptides and thus facilitate opportunities for survival and pathogenesis. In this review, we have discussed the correlation between acid tolerance and antibiotic resistance, highlighting the identification of novel targets for potential production of antimicrobial therapeutics. We have also summarized the molecular mechanisms used by acid-adapted EHECs, such as the two-component response systems mediating structural modifications, competitive inhibition, and efflux activation that facilitate cross-protection against antimicrobial compounds. Moving beyond the descriptive studies, this review highlights low pH stress as an emerging player in the development of cross-protection against antimicrobial agents. We have also described potential gene targets for innovative therapeutic approaches to overcome the risk of multidrug-resistant diseases in healthcare and industry.
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Affiliation(s)
- Salma Waheed Sheikh
- School of Life Sciences, Anhui Agricultural University, Hefei 230036, China;
| | - Ahmad Ali
- School of Agronomy, Anhui Agricultural University, Hefei 230036, China;
| | - Asma Ahsan
- Faculty of Life Sciences, University of Central Punjab, Lahore 54000, Punjab, Pakistan;
| | - Sidra Shakoor
- Station de Neucfchateau, CIRAD, 97130 Sainte-Marie, Capesterre Belle Eau, Guadeloupe, France;
| | - Fei Shang
- School of Life Sciences, Anhui Agricultural University, Hefei 230036, China;
- Correspondence: (F.S.); (T.X.); Tel.: +86-551-657-87380 (F.S.); +86-551-657-80690 (T.X.)
| | - Ting Xue
- School of Life Sciences, Anhui Agricultural University, Hefei 230036, China;
- Correspondence: (F.S.); (T.X.); Tel.: +86-551-657-87380 (F.S.); +86-551-657-80690 (T.X.)
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24
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Khezri S, Khezerlou A, Dehghan P. Antibacterial activity of
Artemisia persica Boiss
essential oil against
Escherichia coli O157
:
H7
and
Listeria monocytogenes
in probiotic Doogh. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15446] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sima Khezri
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Arezou Khezerlou
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Parvin Dehghan
- Nutrition Research Center, Department of Biochemistry and Diet Therapy, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
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25
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Wu RA, Yuk HG, Liu D, Ding T. Recent advances in understanding the effect of acid-adaptation on the cross-protection to food-related stress of common foodborne pathogens. Crit Rev Food Sci Nutr 2021; 62:7336-7353. [PMID: 33905268 DOI: 10.1080/10408398.2021.1913570] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Acid stress is one of the most common stresses that foodborne pathogens encounter. It could occur naturally in foods as a by-product of anaerobic respiration (fermentation), or with the addition of acids. However, foodborne pathogens have managed to survive to acid conditions and consequently develop cross-protection to subsequent stresses, challenging the efficacy of hurdle technologies. Here, we cover the studies describing the cross-protection response following acid-adaptation, and the possible molecular mechanisms for cross-protection. The current and future prospective of this research topic with the knowledge gaps in the literature are also discussed. Exposure to acid conditions (pH 3.5 - 5.5) could induce cross-protection for foodborne pathogens against subsequent stress or multiple stresses such as heat, cold, osmosis, antibiotic, disinfectant, and non-thermal technology. So far, the known molecular mechanisms that might be involved in cross-protection include sigma factors, glutamate decarboxylase (GAD) system, protection or repair of molecules, and alteration of cell membrane. Cross-protection could pose a serious threat to food safety, as many hurdle technologies are believed to be effective in controlling foodborne pathogens. Thus, the exact mechanisms underlying cross-protection in a diversity of bacterial species, stress conditions, and food matrixes should be further studied to reduce potential food safety risks. HighlightsFoodborne pathogens have managed to survive to acid stress, which may provide protection to subsequent stresses, known as cross-protection.Acid-stress may induce cross-protection to many stresses such as heat, cold, osmotic, antibiotic, disinfectant, and non-thermal technology stress.At the molecular level, foodborne pathogens use different cross-protection mechanisms, which may correlate with each other.
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Affiliation(s)
- Ricardo A Wu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Hyun-Gyun Yuk
- Department of Food Science and Technology, Korea National University of Transportation, Chungbuk, Republic of Korea
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
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26
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Boucher C, Waite-Cusic J, Stone D, Kovacevic J. Relative performance of commercial citric acid and quaternary ammonium sanitizers against Listeria monocytogenes under conditions relevant to food industry. Food Microbiol 2021; 97:103752. [PMID: 33653525 DOI: 10.1016/j.fm.2021.103752] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 01/18/2021] [Accepted: 01/19/2021] [Indexed: 11/16/2022]
Abstract
Growth of Listeria monocytogenes in cold temperatures coupled with its tolerance of antimicrobials can promote its survival and persistence in food processing environments. The food industry relies heavily on cleaning and sanitation to control L. monocytogenes; therefore, it is important to understand the environmental context (i.e., temperature) on the efficacy of antimicrobials used in food industry. The minimum bactericidal concentrations (MBCs) of an "eco-friendly" citric acid-based (CAB) sanitizer and a conventional quaternary ammonium compound (CQAC) sanitizer were determined against 14 L. monocytogenes isolates at 4-30 °C. A subset of isolates (n = 3) was also exposed to sub-lethal concentrations of sanitizers to assess differences in growth behavior. CAB and CQAC were effective at manufacturer recommended concentrations in liquid assays. The MBC of CAB was significantly lower at 4 °C compared to 23 °C (p < 0.05), whereas the MBC of CQAC was unchanged between 4 °C and 23 °C. Manufacturers' recommendations for dose and duration of CAB and CQAC were unable to consistently achieve a >5-log reduction of L. monocytogenes attached to surfaces. Findings from this study demonstrate the importance of sanitizer evaluation under conditions representative of their use in the food industry.
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Affiliation(s)
- Cara Boucher
- Food Innovation Center, 1207 NW Naito Parkway, Oregon State University, Portland, OR, 97209, USA
| | - Joy Waite-Cusic
- Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, OR, 97331, USA
| | - David Stone
- Food Innovation Center, 1207 NW Naito Parkway, Oregon State University, Portland, OR, 97209, USA
| | - Jovana Kovacevic
- Food Innovation Center, 1207 NW Naito Parkway, Oregon State University, Portland, OR, 97209, USA.
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27
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Baquero F, F Lanza V, Duval M, Coque TM. Ecogenetics of antibiotic resistance in Listeria monocytogenes. Mol Microbiol 2020; 113:570-579. [PMID: 32185838 DOI: 10.1111/mmi.14454] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2019] [Revised: 12/25/2019] [Accepted: 01/09/2020] [Indexed: 12/17/2022]
Abstract
The acquisition process of antibiotic resistance in an otherwise susceptible organism is shaped by the ecology of the species. Unlike other relevant human pathogens, Listeria monocytogenes has maintained a high rate of susceptibility to the antibiotics used for decades to treat human and animal infections. However, L. monocytogenes can acquire antibiotic resistance genes from other organisms' plasmids and conjugative transposons. Ecological factors could account for its susceptibility. L. monocytogenes is ubiquitous in nature, most frequently including reservoirs unexposed to antibiotics, including intracellular sanctuaries. L. monocytogenes has a remarkably closed genome, reflecting limited community interactions, small population sizes and high niche specialization. The L. monocytogenes species is divided into variants that are specialized in small specific niches, which reduces the possibility of coexistence with potential donors of antibiotic resistance. Interactions with potential donors are also hampered by interspecies antagonism. However, occasional increases in population sizes (and thus the possibility of acquiring antibiotic resistance) can derive from selection of the species based on intrinsic or acquired resistance to antibiotics, biocides, heavy metals or by a natural tolerance to extreme conditions. High-quality surveillance of the emergence of resistance to the key drugs used in primary therapy is mandatory.
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Affiliation(s)
- Fernando Baquero
- Department of Microbiology, Ramón y Cajal Institute for Health Research, Ramón y Cajal University Hospital, Madrid, Spain
| | - Val F Lanza
- Department of Microbiology, Ramón y Cajal Institute for Health Research, Ramón y Cajal University Hospital, Madrid, Spain.,Bioinformatics Unit, Ramón y Cajal Institute for Health Research, Ramón y Cajal University Hospital, Madrid, Spain
| | - Mélodie Duval
- Département de Biologie Cellulaire et Infection, Unité des interactions Bactéries-Cellules, Institut Pasteur, and Inserm, Paris, France
| | - Teresa M Coque
- Department of Microbiology, Ramón y Cajal Institute for Health Research, Ramón y Cajal University Hospital, Madrid, Spain
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28
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Kang I, Seo K. Variation of antibiotic resistance in
Salmonella
Enteritidis,
Escherichia coli
O157
:
H7
, and
Listeria monocytogenes
after exposure to acid, salt, and cold stress. J Food Saf 2020. [DOI: 10.1111/jfs.12804] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Il‐Byeong Kang
- KU Center for One Health, College of Veterinary MedicineKonkuk University Seoul Republic of Korea
| | - Kun‐Ho Seo
- KU Center for One Health, College of Veterinary MedicineKonkuk University Seoul Republic of Korea
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29
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Xing Y, Wu S, Men Y. Exposure to Environmental Levels of Pesticides Stimulates and Diversifies Evolution in Escherichia coli toward Higher Antibiotic Resistance. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2020; 54:8770-8778. [PMID: 32551597 DOI: 10.1021/acs.est.0c01155] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Antibiotic resistance is one of the most challenging issues in public health. Antibiotics have been increasingly used not only for humans and animals but also for crop protection as pesticides. Thus, antibiotics often coexist with pesticides in some environments. To investigate the effects of the co-occurring, nonantibiotic pesticides on the development of antibiotic resistance, we conducted long-term exposure experiments using an Escherichia coli K-12 model strain. The results reveal that (1) the exposure to pesticides (in mg/L) alone led to the emergence of mutants with significantly higher resistance to streptomycin; (2) the exposure to pesticides (in μg/L) together with a subinhibitory level (in high μg/L) of ampicillin synergistically stimulated the selection of ampicillin resistance and the cross-resistance to other antibiotics (i.e., ciprofloxacin, chloramphenicol, and tetracycline). Distinct and diversified genetic mutations emerged in the resistant mutants selected from the coexposure to both pesticides and ampicillin. The genetic mutations likely caused a holistic transcriptional regulation (e.g., biofilm formation, oxidative stress defense) when grown under antibiotic stress and led to increased antibiotic resistance. Together, these findings provide important fundamental insights into the development of antibiotic resistance and the resistance mechanisms under environmentally relevant conditions where antibiotics and nonantibiotic micropollutants coexist.
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Affiliation(s)
- Yue Xing
- Department of Civil and Environmental Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois United States
- Department of Chemical and Environmental Engineering, University of California, Riverside, California United States
| | - Shuaiqi Wu
- Department of Civil and Environmental Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois United States
| | - Yujie Men
- Department of Civil and Environmental Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois United States
- Department of Chemical and Environmental Engineering, University of California, Riverside, California United States
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30
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Olaimat AN, Osaili TM, Al-Holy MA, Al-Nabulsi AA, Obaid RS, Alaboudi AR, Ayyash M, Holley R. Microbial safety of oily, low water activity food products: A review. Food Microbiol 2020; 92:103571. [PMID: 32950156 DOI: 10.1016/j.fm.2020.103571] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 05/17/2020] [Accepted: 06/13/2020] [Indexed: 12/25/2022]
Abstract
Oily, low water activity (OL aw) products including tahini (sesame seed paste), halva (tahini halva), peanut butter, and chocolate, have been recently linked to numerous foodborne illness outbreaks and recalls. This review discusses the ingredients used and processing of OL aw products with a view to provide greater understanding of the routes of their contamination with foodborne pathogens and factors influencing pathogen persistence in these foods. Adequate heat treatment during processing may eliminate bacterial pathogens from OL aw foods; however, post-processing contamination commonly occurs. Once these products are contaminated, their high fat and sugar content can enhance pathogen survival for long periods. The physiological basis and survival mechanisms used by pathogens in these products are comprehensively discussed here. Foodborne outbreaks and recalls linked to OL aw foods are summarized and it was observed that serotypes of Salmonella enterica were the predominant pathogens causing illnesses. Further, intervention strategies available to control foodborne pathogens such as thermal inactivation, use of natural antimicrobials, irradiation and hydrostatic pressure are assessed for their usefulness to achieve pathogen control and enhance the safety of OL aw foods. Sanitation, hygienic design of manufacturing facilities, good hygienic practices, and environmental monitoring of OL aw food industries were also discussed.
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Affiliation(s)
- Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 150459, Zarqa, 13115, Jordan.
| | - Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Science, University of Sharjah, Sharjah, United Arab Emirates; Department of Nutrition and Food Technology, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan.
| | - Murad A Al-Holy
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 150459, Zarqa, 13115, Jordan
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Science, University of Sharjah, Sharjah, United Arab Emirates
| | - Akram R Alaboudi
- Department of Pathology and Public Health, Faculty of Veterinary Medicine, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan
| | - Mutamed Ayyash
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, UAE
| | - Richard Holley
- Department of Food Science and Human Nutrition, University of Manitoba, Winnipeg, Manitoba, R2J 3L8, Canada
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31
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The antibiotics resistance mechanism and pathogenicity of cold stressed Staphylococcus aureus. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109274] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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32
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The Response to Oxidative Stress in Listeria monocytogenes Is Temperature Dependent. Microorganisms 2020; 8:microorganisms8040521. [PMID: 32260575 PMCID: PMC7232520 DOI: 10.3390/microorganisms8040521] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 03/30/2020] [Accepted: 04/03/2020] [Indexed: 11/24/2022] Open
Abstract
The stress response of 11 strains of Listeria monocytogenes to oxidative stress was studied. The strains included ST1, ST5, ST7, ST6, ST9, ST87, ST199 and ST321 and were isolated from diverse food processing environments (a meat factory, a dairy plant and a seafood company) and sample types (floor, wall, drain, boxes, food products and water machine). Isolates were exposed to two oxidizing agents: 13.8 mM cumene hydroperoxide (CHP) and 100 mM hydrogen peroxide (H2O2) at 10 °C and 37 °C. Temperature affected the oxidative stress response as cells treated at 10 °C survived better than those treated at 37 °C. H2O2 at 37 °C was the condition tested resulting in poorest L. monocytogenes survival. Strains belonging to STs of Lineage I (ST5, ST6, ST87, ST1) were more resistant to oxidative stress than those of Lineage II (ST7, ST9, ST199 and ST321), with the exception of ST7 that showed tolerance to H2O2 at 10 °C. Isolates of each ST5 and ST9 from different food industry origins showed differences in oxidative stress response. The gene expression of two relevant virulence (hly) and stress (clpC) genes was studied in representative isolates in the stressful conditions. hly and clpC were upregulated during oxidative stress at low temperature. Our results indicate that conditions prevalent in food industries may allow L. monocytogenes to develop survival strategies: these include activating molecular mechanisms based on cross protection that can promote virulence, possibly increasing the risk of virulent strains persisting in food processing plants.
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33
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Phylogenetic Analysis and Antibiotics Resistance of Listeria Monocytogenes Contaminating Chicken Meat in Surabaya, Indonesia. Vet Med Int 2020; 2020:9761812. [PMID: 32190283 PMCID: PMC7068146 DOI: 10.1155/2020/9761812] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 01/19/2020] [Accepted: 02/05/2020] [Indexed: 11/18/2022] Open
Abstract
The objective of this study was to identify the phylogenetic analysis and antibiotic resistance of Listeria monocytogenes contaminating chicken meat in Surabaya. 60 chicken meat samples were collected from supermarkets, mobile vendors, and traditional markets in Surabaya. A selective medium is used for isolation and identification of Listeria monocytogenes by chopping 25 grams of the chicken meat and to put it into the sterilized Erlenmeyer flasks. Some methods were used for the identification procedures, such as biochemical and morphological tests, antibiotic resistance test, PCR, and sequencing; also a phylogenetic analysis was conducted by a neighbor-joining analysis using Genetix Mac ver 8.0 with hlyA genes of Listeria monocytogenes recorded in GenBank, such as Lineage I (KC808543), Lineage II (AY229462, AY229346, AY229499, and AY229404), Lineage III (KJ504139, HQ686043, KJ504116, and DQ988349), and Lineage IV (EU840690, EF030606). The result shows that the prevalence of L. monocytogenes in Surabaya contaminating the chicken meat samples from the supermarkets was 10% (2/20), from the mobile vendors was 0/20 (0%), and from the traditional markets was 5% (1/20). It was seen from the band at 456 bp fragment. Furthermore, three isolates found in Surabaya were included in the new lineages which were resistant to old-generation antibiotics such as sulfamethonazole-trimetophrim (SXT) and amoxyllin sulbactam (MAS), but they were still sensitive to new-generation antibiotics such as cefotaxime (CTX) and meropenem (MEM).
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34
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Interplay of antibiotic resistance and food-associated stress tolerance in foodborne pathogens. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.11.006] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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35
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Manso B, Melero B, Stessl B, Fernández-Natal I, Jaime I, Hernández M, Wagner M, Rovira J, Rodríguez-Lázaro D. Characterization of Virulence and Persistence Abilities of Listeria monocytogenes Strains Isolated from Food Processing Premises. J Food Prot 2019; 82:1922-1930. [PMID: 31633423 DOI: 10.4315/0362-028x.jfp-19-109] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We report the characterization of 15 Listeria monocytogenes strains isolated from various food processing plants by multivirulence locus sequence typing to determine virulence types (VTs) and epidemic clones. Molecular mechanisms involved in adaptation to food processing environments and related to virulence were also studied. Phenotypic behaviors associated with various antimicrobials, biofilm formations, and invasiveness were assessed. There were 11 VTs among the 15 L. monocytogenes strains. Strains belonging to six VTs were stress survival islet 1 (SSI-1) and one strain of VT94 was SSI-2. Tn6188 was found in VT6 and VT94 strains, and bcrABC cassette genes were identified in VT21, VT60, and VT63 strains. Only one strain, in VT20, showed llxS, whereas a full-size inlA was detected in strains belonging to VT8, VT20, VT21, and VT63. VT10, VT20, VT21, VT60, and VT63 strains were the most tolerant to studied disinfectants. A VT6 strain showed the strongest biofilm formation ability in polyvinyl chloride, and strains belonging to VT10, VT11, VT20, and VT94 had moderate abilities. Antimicrobial sensitivity tests showed that all the L. monocytogenes strains were multidrug resistant. F tests revealed that only strains of VT10, VT60, and VT94 were significantly noninvasive (P < 0.05) in Caco-2 cells. Our findings illustrate how L. monocytogenes isolates exploit diverse mechanisms to adapt to adverse conditions. Consequently, detailed characterization of L. monocytogenes isolates is required for comprehensive elimination of this pathogenic bacterium in food processing environments.
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Affiliation(s)
- Beatriz Manso
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain (ORCID. https://orcid.org/0000-0002-8795-854X [D.R.-L.])
| | - Beatriz Melero
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain (ORCID. https://orcid.org/0000-0002-8795-854X [D.R.-L.])
| | - Beatrix Stessl
- Institute of Milk Hygiene, Milk Technology and Food Science, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria.,Christian Doppler Laboratory for Molecular Food Analytics, University of Veterinary Medicine, Vienna, Austria
| | - Isabel Fernández-Natal
- Complejo Asistencial, University of León, Leon, Spain.,Institute of Biomedicine (IBIOMED), University of León, Leon, Spain
| | - Isabel Jaime
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain (ORCID. https://orcid.org/0000-0002-8795-854X [D.R.-L.])
| | - Marta Hernández
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain (ORCID. https://orcid.org/0000-0002-8795-854X [D.R.-L.]).,Laboratory of Molecular Biology and Microbiology, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Valladolid, Spain
| | - Martin Wagner
- Institute of Milk Hygiene, Milk Technology and Food Science, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria.,Christian Doppler Laboratory for Molecular Food Analytics, University of Veterinary Medicine, Vienna, Austria
| | - Jordi Rovira
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain (ORCID. https://orcid.org/0000-0002-8795-854X [D.R.-L.])
| | - David Rodríguez-Lázaro
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain (ORCID. https://orcid.org/0000-0002-8795-854X [D.R.-L.])
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36
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de Medeiros Barbosa I, da Cruz Almeida ET, Castellano LRC, de Souza EL. Influence of stressing conditions caused by organic acids and salts on tolerance of Listeria monocytogenes to Origanum vulgare L. and Rosmarinus officinalis L. essential oils and damage in bacterial physiological functions. Food Microbiol 2019; 84:103240. [PMID: 31421790 DOI: 10.1016/j.fm.2019.103240] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 05/05/2019] [Accepted: 06/08/2019] [Indexed: 01/08/2023]
Abstract
This study evaluated whether the pre-exposure (24, 48 and 72 h) to sublethal conditions caused by acetic acid (AA), lactic acid (LA), sodium chloride (NaCl) or potassium chloride (KCl) could induce increased cross-tolerance to the essential oils from Origanum vulgare L. (OVEO) and Rosmarinus officinalis L. (ROEO) in different Listeria monocytogenes strains. Damage to membrane integrity, membrane potential, enzymatic activity and efflux activity in L. monocytogenes cells pre-exposed (24 h) to AA or NaCl and further treated with OVEO or ROEO (8 and 24 h) were investigated using flow cytometry (FC). Results of minimum inhibitory concentration (MIC) modulation test showed that pre-exposure to sublethal conditions caused by organic acids or salts increased cross-tolerance only to ROEO, since MIC of ROEO increased up to 4.8-fold against pre-exposed cells. Otherwise, MIC of OVEO against these pre-exposed cells was up to ten-fold lower than that observed against not pre-exposed cells, indicating no increase in cross-tolerance. Bacterial survival assays showed that ROEO only decreased the counts over time of cells not pre-exposed to organic acids or salts, while OVEO decreased similarly or more the counts of pre-exposed cells compared to not pre-exposed cells. Results of FC analysis showed that all measured functions in L. monocytogenes cells pre-exposed to AA or NaCl and treated with OVEO or ROEO were affected, although with different intensities. These data indicate that exposure to sublethal conditions imposed by organic acids or salts could result in a phenotype of increased cross-tolerance to ROEO but not to OVEO in L. monocytogenes.
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Affiliation(s)
- Isabella de Medeiros Barbosa
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Erika Tayse da Cruz Almeida
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Lúcio Roberto Cançado Castellano
- Laboratory of Culture and Cell Analysis, Technical School of Health, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil.
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37
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Kang S, Meng Y, Cheng X, Tu J, Guo D, Xu Y, Liang S, Xia X, Shi C. Effects of 405-nm LED Treatment on the Resistance of Listeria monocytogenes to Subsequent Environmental Stresses. Front Microbiol 2019; 10:1907. [PMID: 31474971 PMCID: PMC6706791 DOI: 10.3389/fmicb.2019.01907] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Accepted: 08/05/2019] [Indexed: 11/13/2022] Open
Abstract
Listeria monocytogenes can persist under a wide range of stress conditions, contributing to its ubiquitous distribution and unique pathogenic traits. Light from light-emitting diodes (LEDs) has recently been shown to inactivate various pathogens. Thus, the aim of the present study was to evaluate the effects of light treatment using a 405-nm LED on the subsequent resistance of L. monocytogenes to environmental stresses, including oxidative stress, ultraviolet (UV) irradiation, low temperature, osmotic pressure, simulated gastric fluid (SGF), and bile salts. Following 405-nm LED illumination at 4°C for 150 min, the survival of L. monocytogenes was examined after exposure to oxidative stress (0.04% H2O2), UV irradiation (253.7 nm), low temperature (4°C), osmotic pressure (10, 15, or 20% NaCl), SGF (pH 2.5), or bile salts (2%). The mechanisms responsible for changes in stress tolerance were identified by assessing the transcriptional responses and membrane integrity of L. monocytogenes. The 405-nm LED treatment reduced the resistance of L. monocytogenes to all the stresses tested. Reverse transcription quantitative real-time polymerase chain reaction analysis indicated that the transcription of multiple genes associated with stress resistance, including betL, gbuA, oppA, fri, bsh, and arcA, was reduced by 405-nm LED. Confocal laser scanning microscopy revealed that 405-nm LED treatment disrupted the integrity of the L. monocytogenes cell membrane compared with untreated bacteria. Therefore, 405-nm LED illumination appears to reduce the resistance of L. monocytogenes to various stress conditions. These findings suggest that 405-nm LED treatment could be used to effectively prevent and/or control with L. monocytogenes contamination along the entire food-processing chain, from production to consumption.
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Affiliation(s)
- Shenmin Kang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yujie Meng
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiaomeng Cheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Junhong Tu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Du Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yunfeng Xu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Sen Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Xiaodong Xia
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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Hammer P, Jordan J, Jacobs C, Klempt M. Characterization of coagulase-negative staphylococci from brining baths in Germany. J Dairy Sci 2019; 102:8734-8744. [PMID: 31421877 DOI: 10.3168/jds.2018-15610] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Accepted: 06/19/2019] [Indexed: 12/17/2022]
Abstract
Brining is an important step in cheese making, and using brine baths for this purpose is common practice in German dairies. Time of brining, brine concentration, and composition of the complex and heterogeneous microbiota, including coagulase-negative staphylococci (CNS), contribute to the ripening and taste of cheese. As well as producing staphylococcal enterotoxins, some CNS show antibiotic resistance; therefore, we isolated 52 strains of presumptive CNS from cheese brines from 13 factories in Germany. Species identification by sodA gene sequencing revealed that 50 isolates were CNS: 31 Staphylococcus saprophyticus, 4 Staphylococcus carnosus, 4 Staphylococcus equorum, 3 Staphylococcus sciuri, 2 Staphylococcus hominis, and 2 Staphylococcus warneri. One isolate each was identified as Staphylococcus epidermidis, Staphylococcus pasteurii, Staphylococcus succinus, and Staphylococcus xylosus. Further subtyping of the Staph. saprophyticus isolates to the subspecies level revealed the presence of 6 Staph. saprophyticus ssp. saprophyticus. Using pulsed-field gel electrophoresis with the identified Staph. saprophyticus strains, 12 independent clones were identified, resulting in the exclusion of 18 strains from further testing. In 19 of the remaining 32 CNS isolates, resistance to antibiotics was observed. Resistance was found against oxacillin (17), penicillin (5), and cefoxitin (1). Four isolates expressed resistance to both oxacillin and penicillin. No resistance was found to enrofloxacin, tetracycline, gentamicin, or erythromycin. Then, PCR analysis for antibiotic resistance genes was performed for 22 different genes. Only genes blaZ and blaTEM were found in 7 isolates. These isolates were selected for challenge tests with different concentrations of lactic acid and NaCl to examine whether expression of antibiotic resistance was influenced by these stressors. An increase in the minimal inhibitory concentration from 0 to 2.0 µg/mL was seen for trimethoprim/sulfamethoxazole only in one isolate of Staph. saprophyticus at an increased lactic acid concentration. Finally, all isolates were tested for genetic determinants (entA, entB, entC, entD, and entE) of the most common staphylococcal enterotoxins; none of these genes were detected. We found no indication for unacceptable risks originating from the isolated CNS.
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Affiliation(s)
- P Hammer
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 24103 Kiel, Germany.
| | - J Jordan
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 24103 Kiel, Germany
| | - C Jacobs
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 24103 Kiel, Germany
| | - M Klempt
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 24103 Kiel, Germany
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Requena R, Vargas M, Chiralt A. Eugenol and carvacrol migration from PHBV films and antibacterial action in different food matrices. Food Chem 2019; 277:38-45. [DOI: 10.1016/j.foodchem.2018.10.093] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 09/10/2018] [Accepted: 10/19/2018] [Indexed: 11/16/2022]
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40
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Yu T, Jiang X, Zhang Y, Ji S, Gao W, Shi L. Effect of Benzalkonium Chloride Adaptation on Sensitivity to Antimicrobial Agents and Tolerance to Environmental Stresses in Listeria monocytogenes. Front Microbiol 2018; 9:2906. [PMID: 30546352 PMCID: PMC6279922 DOI: 10.3389/fmicb.2018.02906] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Accepted: 11/13/2018] [Indexed: 01/09/2023] Open
Abstract
Listeria monocytogenes is an important food-borne pathogen that can persist in food processing environments and thus contaminate food products. Benzalkonium chloride (BC) is a common disinfectant widely used in food industry. Selective pressure associated with exposure to BC may result in adaptation to this agent in L. monocytogenes. In this study, the effect of BC adaptation on susceptibility to antimicrobial agents and tolerance to environmental stresses, as well as the role of efflux pumps in BC adaptation were investigated in Listeria monocytogenes. Exposure of L. monocytogenes to progressively increasing concentrations of BC led to adaptation not only to BC but also to several other antimicrobial agents with different modes of action, including cefotaxime, cephalothin, ciprofloxacin, and ethidium bromide (EtBr), indicating that the disinfectant BC has the ability to select for antibiotic resistance. Reserpine, an efflux pump inhibitor, reduced minimum inhibitory concentrations (MICs) of cephalosporins, ciprofloxacin, and EtBr in BC adapted strains, indicating that efflux pumps are involved in cross-adaptation to these antimicrobial agents. Our results showed that expression levels of the efflux pump MdrL in the BC adapted strains increased significantly relative to the corresponding wild-type strains (P < 0.05), with the highest increase in one BC adapted strain named HL06BCA. Moreover, the knockout mutant HL06BCAΔmdrL showed impaired growth compared to that of HL06BCA when exposed to 2 μg/ml of BC. It suggests that efflux pump MdrL is associated with BC adaptation in L. monocytogenes. However, we did not find mdrL to be associated with cross-adaptation to cephalosporins, ciprofloxacin, and EtBr in HL06BCA. Additionally, increased sensitivity to acid, alkali, osmotic, ethanol, and oxidative stresses was observed in most strains after repeated exposure to BC. These results suggest rotation of different disinfectant is helpful to maintain high effectiveness of BC toward L. monocytogenes and ethanol and hydrogen peroxide are at least the appropriate candidates.
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Affiliation(s)
- Tao Yu
- Department of Life Science and Technology, Xinxiang University, Xinxiang, China
| | - Xiaobing Jiang
- Department of Life Sciences, Henan Normal University, Xinxiang, China
| | - Yige Zhang
- Department of Life Sciences, Henan Normal University, Xinxiang, China
| | - Shengdong Ji
- Department of Life Sciences, Henan Normal University, Xinxiang, China
| | - Wujun Gao
- Department of Life Sciences, Henan Normal University, Xinxiang, China
| | - Lei Shi
- Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China
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41
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DE Sales CV, DE Melo ANF, Niedzwiedzka KM, DE Souza EL, Schaffner DW, Magnani M. Changes of Antibiotic Resistance Phenotype in Outbreak-Linked Salmonella enterica Strains after Exposure to Human Simulated Gastrointestinal Conditions in Chicken Meat. J Food Prot 2018; 81:1844-1850. [PMID: 30325224 DOI: 10.4315/0362-028x.jfp-18-213] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Fifteen outbreak-linked Salmonella enterica strains in chicken meat were evaluated under simulated human gastrointestinal conditions for their resistance and susceptibility to 11 antibiotics from seven antibiotic classes. The MIC of each antibiotic was determined by microdilution in broth before and after the exposure of each strain to a continuous system simulating the conditions in the human mouth, esophagus-stomach, duodenum, and ileum. Strains were inoculated onto chicken breast (9 g; inoculated at 5 log CFU/g) prior to exposure. Data were interpreted according Clinical and Laboratory Standards Institute breakpoints. After the in vitro digestion, 12 Salmonella strains with reduced susceptibility to ciprofloxacin (CIP) changed to CIP resistant. The ceftriaxone (CTX)-intermediate Salmonella Newport strain changed to CTX resistant. The ampicillin (AMP)-susceptible Salmonella Heidelberg strain changed to AMP resistant, and the sulfamethoxazole-trimethoprim (SXT)-susceptible strains of Salmonella serovars Typhimurium, Agona, Newport, Albany, and Corvallis changed to SXT resistant. The Salmonella Heidelberg, Salmonella Newport, Salmonella Albany, and Salmonella Corvallis strains had the highest frequency of changes in antibiotic susceptibility with new resistant phenotypes to AMP and CIP, CTX and SXT, CIP and SXT, and CIP and SXT, respectively. Conditions imposed by a simulated gastrointestinal environment changed the susceptibility of S. enterica strains to clinically relevant antibiotics and should be considered in the selection of therapies for human salmonellosis.
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Affiliation(s)
- Camila Veríssimo DE Sales
- 1 Department of Food Engineering, Center for Technology (ORCID: http://orcid.org/0000-0002-7771-0479 [M.M.])
| | - Adma Nadja Ferreira DE Melo
- 1 Department of Food Engineering, Center for Technology (ORCID: http://orcid.org/0000-0002-7771-0479 [M.M.])
| | | | - Evandro Leite DE Souza
- 3 Department of Nutrition Sciences, Center of Health Sciences, Federal University of Paraiba, Campus I, João Pessoa 58051-900, Brazil
| | - Donald W Schaffner
- 4 Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA
| | - Marciane Magnani
- 1 Department of Food Engineering, Center for Technology (ORCID: http://orcid.org/0000-0002-7771-0479 [M.M.])
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42
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Prevalence and Antibiotic Resistance of Listeria monocytogenes Isolated from Ready-to-Eat Foods in Turkey. J FOOD QUALITY 2018. [DOI: 10.1155/2018/7693782] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
The aim of the present study was the determination of the prevalence and antibiotic resistance of L. monocytogenes in ready-to-eat (RTE) foods in Ankara, Turkey. In order to detect and isolate L. monocytogenes from 201 RTE food samples, the EN ISO 11290:1 method was used. All isolates were identified using the polymerase chain reaction. The strains were also confirmed by the detection of the hemolysin gene (hlyA). The overall prevalence of L. monocytogenes was 8.5% among the food samples. Seventeen L. monocytogenes strains were examined by the disk diffusion assay for their resistance to 23 antibiotics. All strains were susceptible to erythromycin, clarithromycin, streptomycin, gentamicin, vancomycin, imipenem, trimethoprim, and chloramphenicol, while all strains were resistant to nalidixic acid, ampicillin, penicillin G, linezolid, and clindamycin. The higher resistance was found against oxacillin (94.1%), kanamycin (76.5%), levofloxacin (70.6%), and teicoplanin (64.7%), followed by amoxicillin/clavulanic acid (53.0%), rifampicin (47.1%), and ciprofloxacin (35.3%). A lower incidence of resistance was observed against tetracycline (5.9%), meropenem (5.9%), and trimethoprim/sulfamethoxazole (17.7%). All isolates were multidrug resistant showing resistance to at least three antibiotic classes. High L. monocytogenes prevalence among analyzed RTE foods represents a high risk for public health. Our findings show a high prevalence of L. monocytogenes in RTE foods in Turkey. More effective control strategies for L. monocytogenes are needed to reduce both prevalence and resistance of L. monocytogenes in Turkish RTE foods.
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43
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Bansal M, Nannapaneni R, Sharma CS, Kiess A. Listeria monocytogenes Response to Sublethal Chlorine Induced Oxidative Stress on Homologous and Heterologous Stress Adaptation. Front Microbiol 2018; 9:2050. [PMID: 30233532 PMCID: PMC6127204 DOI: 10.3389/fmicb.2018.02050] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Accepted: 08/13/2018] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to determine the effect of chlorine induced sublethal oxidative stress against homologous and heterologous stress adaptations in five Listeria monocytogenes (Lm) strains. Lm cells were exposed to gradually increasing sublethal concentrations of total chlorine/day: 250 ppm (day 1), 270 ppm (day 2), 290 ppm (day 3), 310 ppm (day 4), 330 ppm (day 5), 350 ppm (day 6), and 375 ppm (day 7) in tryptic soy broth (TSB). Changes in minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Lm cells exposed to chlorine and control (non-adapted cells) were determined by the macro-dilution method. Chlorine-adapted Lm cells were also evaluated for changes in antibiotic resistance using the Kirby-Bauer disk diffusion and MIC double dilution assay as per the Clinical and Laboratory Standards Institute (CLSI, 2016) guidelines. In four Lm strains (Scott A, V7, FSL-N1-227 and FSL-F6-154) after adapted to sublethal chlorine, the MIC (600 ppm) and MBC (700 ppm) values of chlorine were slightly higher as compared to control (500 ppm MIC, and 600 ppm MBC). The Kirby-Bauer and MIC double dilution assays showed some significant changes in antibiotic susceptibility patterns for antibiotics such as streptomycin, gentamicin and ceftriaxone (p < 0.05). However, the changes in zones of inhibition and MIC values to all antibiotics tested for the chlorine-adapted and non-adapted (control) Lm cells were still within the susceptible range. Transmission electron microscopy studies showed that changes in cell wall and membrane integrity resulting, from the elongation of cells, may contribute to the possible routes of its increase in tolerance to chlorine and selective antibiotics. These findings indicate that the continuous exposure of Lm cells to chlorine may lead to significant changes in homologs and heterologous stress adaptation.
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Affiliation(s)
- Mohit Bansal
- Department of Poultry Science, Mississippi State University, Starkville, MS, United States
| | - Ramakrishna Nannapaneni
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Starkville, MS, United States
| | - Chander S. Sharma
- Department of Poultry Science, Mississippi State University, Starkville, MS, United States
| | - Aaron Kiess
- Department of Poultry Science, Mississippi State University, Starkville, MS, United States
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44
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Olaimat AN, Al-Holy MA, Shahbaz HM, Al-Nabulsi AA, Abu Ghoush MH, Osaili TM, Ayyash MM, Holley RA. Emergence of Antibiotic Resistance in Listeria monocytogenes Isolated from Food Products: A Comprehensive Review. Compr Rev Food Sci Food Saf 2018; 17:1277-1292. [PMID: 33350166 DOI: 10.1111/1541-4337.12387] [Citation(s) in RCA: 114] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Revised: 04/07/2018] [Accepted: 06/07/2018] [Indexed: 12/12/2022]
Abstract
Listeria monocytogenes is an opportunistic pathogen that has been involved in several deadly illness outbreaks. Future outbreaks may be more difficult to manage because of the emergence of antibiotic resistance among L. monocytogenes strains isolated from food products. The present review summarizes the available evidence on the emergence of antibiotic resistance among L. monocytogenes strains isolated from food products and the possible ways this resistance has developed. Furthermore, the resistance of food L. monocytogenes isolates to antibiotics currently used in the treatment of human listeriosis such as penicillin, ampicillin, tetracycline, and gentamicin, has been documented. Acquisition of movable genetic elements is considered the major mechanism of antibiotic resistance development in L. monocytogenes. Efflux pumps have also been linked with resistance of L. monocytogenes to some antibiotics including fluoroquinolones. Some L. monocytogenes strains isolated from food products are intrinsically resistant to several antibiotics. However, factors in food processing chains and environments (from farm to table) including extensive or sub-inhibitory antibiotics use, horizontal gene transfer, exposure to environmental stresses, biofilm formation, and presence of persister cells play crucial roles in the development of antibiotic resistance by L. monocytogenes.
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Affiliation(s)
- Amin N Olaimat
- Dept. of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite Univ., P.O. Box 150459, Zarqa, 13115, Jordan
| | - Murad A Al-Holy
- Dept. of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite Univ., P.O. Box 150459, Zarqa, 13115, Jordan
| | - Hafiz M Shahbaz
- Dept. of Food Science and Human Nutrition, Univ. of Veterinary and Animal Sciences, Lahore, 54000, Pakistan
| | - Anas A Al-Nabulsi
- Dept. of Nutrition and Food Technology, Jordan Univ. of Science and Technology, P.O. Box 3030, Irbid, Jordan
| | - Mahmoud H Abu Ghoush
- Dept. of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite Univ., P.O. Box 150459, Zarqa, 13115, Jordan
| | - Tareq M Osaili
- Dept. of Nutrition and Food Technology, Jordan Univ. of Science and Technology, P.O. Box 3030, Irbid, Jordan.,Dept. of Clinical Nutrition and Dietetics, College of Health Sciences, Univ. of Sharjah, Sharjah, United Arab Emirates
| | - Mutamed M Ayyash
- Dept. of Food Science, United Arab Emirates Univ., Al Ain, United Arab Emirates
| | - Richard A Holley
- Dept. of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
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45
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Skowron K, Grudlewska K, Gryń G, Skowron K, Świeca A, Paluszak Z, Zimek Z, Rafalski A, Gospodarek-Komkowska E. Effect of electron beam and gamma radiation on drug-susceptible and drug-resistantListeria monocytogenesstrains in salmon under different temperature. J Appl Microbiol 2018; 125:828-842. [DOI: 10.1111/jam.13902] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 02/18/2018] [Accepted: 04/25/2018] [Indexed: 12/15/2022]
Affiliation(s)
- K. Skowron
- Department of Microbiology; Nicolaus Copernicus University in Toruń; Collegium Medicum of L. Rydygier in Bydgoszcz; Bydgoszcz Poland
| | - K. Grudlewska
- Department of Microbiology; Nicolaus Copernicus University in Toruń; Collegium Medicum of L. Rydygier in Bydgoszcz; Bydgoszcz Poland
| | - G. Gryń
- Plant Breeding and Acclimatization Institute - National Research Institute; Bydgoszcz Poland
| | - K.J. Skowron
- Faculty of Telecommunications, Computer Science and Electrical Engineering; University of Science and Technology; Bydgoszcz Poland
| | - A. Świeca
- Department of Microbiology and Food Technology; University of Science and Technology; Bydgoszcz Poland
| | - Z. Paluszak
- Department of Microbiology and Food Technology; University of Science and Technology; Bydgoszcz Poland
| | - Z. Zimek
- Center of Research and Radiation Technology; Institute of Nuclear Chemistry and Technology; Warsaw Poland
| | - A. Rafalski
- Center of Research and Radiation Technology; Institute of Nuclear Chemistry and Technology; Warsaw Poland
| | - E. Gospodarek-Komkowska
- Department of Microbiology; Nicolaus Copernicus University in Toruń; Collegium Medicum of L. Rydygier in Bydgoszcz; Bydgoszcz Poland
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46
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Prevalence and Characteristics of Listeria monocytogenes Isolates in Raw Milk, Heated Milk and Nunu, a Spontaneously Fermented Milk Beverage, in Ghana. BEVERAGES 2018. [DOI: 10.3390/beverages4020040] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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47
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Tomičić R, Čabarkapa I, Varga A, Tomičić Z. Antimicrobial activity of essential oils against Listeria monocytogenes. FOOD AND FEED RESEARCH 2018. [DOI: 10.5937/ffr1801037t] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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48
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Ye J, Rensing C, Su J, Zhu YG. From chemical mixtures to antibiotic resistance. J Environ Sci (China) 2017; 62:138-144. [PMID: 29289285 DOI: 10.1016/j.jes.2017.09.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Revised: 08/21/2017] [Accepted: 09/05/2017] [Indexed: 06/07/2023]
Abstract
In real environment, it is unlikely that contaminants exist singly; environmental contamination with chemical mixtures is a norm. However, the impacts of chemical mixtures on environmental quality and ecosystem health have been overlooked in the past. Among the complex interactions between different contaminants, their relationship with the rise of antibiotic resistance (AR) is an emerging environmental concern. In this paper, we review recent progresses on how chemicals or chemical mixtures promote AR. We propose that, through co-selection, agents causing stress to bacteria may induce AR. The mechanisms for chemical mixtures to promote AR are also discussed. We also propose that, mechanistic understanding of co-selection of chemical mixtures for AR should be a future research priority in environmental health research.
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Affiliation(s)
- Jun Ye
- Key Laboratory of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China.
| | - Christopher Rensing
- Key Laboratory of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China; Institute of Environmental Microbiology, College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jianqiang Su
- Key Laboratory of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China
| | - Yong-Guan Zhu
- Key Laboratory of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China; State Key Laboratory of Urban and Regional Ecology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
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49
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Tsiraki MI, Yehia HM, Elobeid T, Osaili T, Sakkas H, Savvaidis IN. Viability of and Escherichia coli O157:H7 and Listeria monocytogenes in a delicatessen appetizer (yogurt-based) salad as affected by citrus extract (Citrox ©) and storage temperature. Food Microbiol 2017; 69:11-17. [PMID: 28941891 DOI: 10.1016/j.fm.2017.07.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 07/17/2017] [Accepted: 07/18/2017] [Indexed: 11/18/2022]
Abstract
The antimicrobial effect of citrus extract (at 1 mL/kg [C1] and 2 mL/kg [C2]) on naturally occurring microbiota and inoculated pathogens (E. coli O157:H7 and L. monocytogenes at ca. 6 log cfu/g) in the traditional Greek yogurt-based salad Tzatziki stored at 4, 10, or 21 °C, was examined. Lactic acid bacteria (LAB) were high (8.0-8.5 log cfu/g) and varied only minimally for both the control (untreated) and the citrus extract-treated salad samples, whereas the higher citrus extract concentration yielded the lowest yeast populations, irrespective of temperature, during the entire storage period. Populations of inoculated E. coli (6 log cfu/g) declined in both untreated and citrus extract-treated samples from day 0-70, 35, and 15 at 4, 10, and 21 °C, respectively. Citrus extract had a significant effect on the survival of the inoculated E. coli O157:H7, with reductions of 2.8-4.8 log cfu/g in the citrus extract-treated samples at the end of the storage period. Our data show that L. monocytogenes survived in both untreated and citrus extract-treated samples during the entire storage period, irrespective of the storage temperature. The higher concentration of citrus extract had a significant effect on the survival of L. monocytogenes in the treated samples, and reductions of 1.5-3.0 logs were noted on final day 70, 35 and 15 at 4, 10 and 21 °C, respectively. The results of our study demonstrated the potential of citrus extract as a natural compound that can control the growth of food-borne pathogenic bacteria, such as E. coli O157:H7 and L. monocytogenes in Tzatziki, a yogurt-based salad.
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Affiliation(s)
- Maria I Tsiraki
- Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Hany M Yehia
- Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, 11451 Al-Riyadh, Saudi Arabia; Department of Food Science and Nutrition, Faculty of Home Economics, Helwan University, Cairo 11221, Egypt
| | - Tahra Elobeid
- Human Nutrition Department, College of Health Sciences, Qatar University, P.O.Box: 2713, Doha, Qatar
| | - Tareq Osaili
- Department of Clinical Nutrition and Dietetics, Research Institute of Medical and Health Sciences, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Hercules Sakkas
- Department of Microbiology, Faculty of Medicine, School of Health Sciences, University of Ioannina, 45110 Ioannina, Greece
| | - Ioannis N Savvaidis
- Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.
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50
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Nikokar I, Sedigh Ebrahim-Saraie H, Ganjian H. Variations in Antibiotic Susceptibility Profile of Staphylococcus aureus after Povidone-Iodine Stress. PHARMACEUTICAL SCIENCES 2017. [DOI: 10.15171/ps.2017.11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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