000109359 001__ 109359 000109359 005__ 20230519145424.0 000109359 0247_ $$2doi$$a10.1016/j.ijfoodmicro.2021.109443 000109359 0248_ $$2sideral$$a125446 000109359 037__ $$aART-2021-125446 000109359 041__ $$aeng 000109359 100__ $$0(orcid)0000-0001-5053-8309$$aBerdejo, Daniel$$uUniversidad de Zaragoza 000109359 245__ $$aSalmonella enterica serovar Typhimurium genetic variants isolated after lethal treatment with Thymbra capitata essential oil (TCO) showed increased resistance to TCO in milk 000109359 260__ $$c2021 000109359 5060_ $$aAccess copy available to the general public$$fUnrestricted 000109359 5203_ $$aThe high prevalence of Salmonella enterica in milk poses a risk of considerable concern in the preservation of certain dairy products, mainly those elaborated from raw milk. Essential oils (EOs) have been proposed as a promising food preservative for such products due to their strong antimicrobial properties. Additionally, these natural antimicrobials have been shown to be effective against multi-drug resistant strains. They can thus also be utilized to prevent the dissemination of antimicrobial resistances (AMR). However, recent evidence of the development of bacterial resistance under EO treatments may call their use into question. This study sought to assess the emergence of antimicrobial resistant genetic variants of S. enterica serovar Typhimurium from survivors after cyclic exposure to lethal doses (>5 log10 cycles of inactivation) of Thymbra capitata EO (TCO), in order to evaluate the impact that it could have on milk preservation, to ascertain whether cross-resistance to antibiotics occurs, and to identify the genomic changes responsible for their phenotype. Isolated strains by TCO (SeTCO) showed a two-fold increase in minimum inhibitory and bactericide concentrations (MIC and MBC) of TCO compared to Salmonella enterica serovar Typhimurium wild-type strain (SeWT) in laboratory growth medium, as well as a greater adaptation and growth rate in the presence of the EOs and a higher survival to TCO treatments in buffers of pH 4.0 and 7.0. The increased resistance of SeTCO was confirmed in skimmed milk: 300 μL/L TCO reduced only 1 log10 cycle of SeTCO population, whereas it inactivated more than 5 log10 cycles in SeWT. Moreover, SeTCO showed an increased cross-resistance against aminoglycosides, quinolones and tetracyclines. Whole genome sequencing revealed 5 mutations in SeTCO: 2 in genes involved in O-antigens synthesis (rfbV and rfbX), 2 in genes related to adaptation to the growing medium (trkA and glpK), and 1 in a redox-sensitive transcriptional regulator (soxR). The phenotypic characterization of a constructed SeWT strain with mutant soxRSeTCO demonstrated that the mutation of soxR was the main cause of the increased resistance and tolerance observed in SeTCO against TCO and antibiotics. The emergence of resistant strains against EOs might jeopardize their use as food preservatives. Further studies will thus be required to determine under which conditions such resistant strains might occur, and to assess the food risk they may pose, as well as to ascertain their impact on the spread of AMR. 000109359 536__ $$9info:eu-repo/grantAgreement/ES/AEI-FEDER/PGC2018-0937389-BI00$$9info:eu-repo/grantAgreement/ES/DGA/A03-20R 000109359 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000109359 590__ $$a5.911$$b2021 000109359 592__ $$a0.997$$b2021 000109359 594__ $$a9.4$$b2021 000109359 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b31 / 144 = 0.215$$c2021$$dQ1$$eT1 000109359 593__ $$aFood Science$$c2021$$dQ1 000109359 591__ $$aMICROBIOLOGY$$b36 / 138 = 0.261$$c2021$$dQ2$$eT1 000109359 593__ $$aMicrobiology$$c2021$$dQ1 000109359 593__ $$aMedicine (miscellaneous)$$c2021$$dQ1 000109359 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000109359 700__ $$0(orcid)0000-0003-3752-4660$$aPagán, Elisa$$uUniversidad de Zaragoza 000109359 700__ $$0(orcid)0000-0003-4460-3543$$aMerino, Natalia$$uUniversidad de Zaragoza 000109359 700__ $$0(orcid)0000-0002-9312-1519$$aBotello-Morte, Laura$$uUniversidad de Zaragoza 000109359 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, Rafael$$uUniversidad de Zaragoza 000109359 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, Diego$$uUniversidad de Zaragoza 000109359 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000109359 773__ $$g360 (2021), 109443 [10 pp.]$$pInt. j. food microbiol.$$tINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY$$x0168-1605 000109359 8564_ $$s1103446$$uhttps://zaguan.unizar.es/record/109359/files/texto_completo.pdf$$yVersión publicada 000109359 8564_ $$s2437857$$uhttps://zaguan.unizar.es/record/109359/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000109359 909CO $$ooai:zaguan.unizar.es:109359$$particulos$$pdriver 000109359 951__ $$a2023-05-18-14:10:36 000109359 980__ $$aARTICLE