Relationship between growth ability, virulence, and resistance to food-processing related stresses in non-typhoidal Salmonellae

Guillén, Silvia (Universidad de Zaragoza) ; Marcén, María ; Fau, Ester ; Mañas, Pilar (Universidad de Zaragoza) ; Cebrián, Guillermo (Universidad de Zaragoza)

Resumen: The ability of Salmonella to resist and adapt to harsh conditions is one of the major features that have made this microorganism such a relevant health hazard. However, the impact of these resistance responses on other aspects of Salmonella physiology, such as virulence and growth ability, is still not fully understood. The objective of this study was to determine the maximum growth rates (in three different media), virulence (adhesion and invasion of Caco-2 cells), and other phenotypic characteristics (biofilm-forming ability and antimicrobial resistance) of 23 Salmonella strains belonging to different serovars, and to compare them with their previously determined stress resistance parameters. Significant differences (p < 0.05) in growth rates, virulence, and biofilm-forming ability were found among the 23 strains studied. Nevertheless, whereas less than 3-fold change between the lowest and the highest growth rate was observed, the percentage of cells capable of invading Caco-2 cells varied more than 100-fold, that to form biofilms more than 30-fold, and the antibiotic MICs varied up to 512-fold, among the different strains. Results indicate that those strains with the highest cell adhesion ability were not always the most invasive ones and suggest that, in general terms, a higher stress resistance did not imply a reduced growth ability (rate). Similarly, no association between stress resistance and biofilm formation ability (except for acid stress) or antibiotic resistance (with minor exceptions) was found. Our data also suggest that, in Salmonella, acid stress resistance would be associated with virulence, since a positive correlation of that trait with adhesion and a negative correlation with invasion was found. This study contributes to a better understanding of the physiology of Salmonella and the relationship between bacterial stress resistance, growth ability, and virulence. It also provides new data regarding intra-specific variability of a series of phenotypic characteristics of Salmonella that are relevant from the food safety perspective.

Idioma: Inglés

DOI: 10.1016/j.ijfoodmicro.2021.109462

Año: 2021

Publicado en: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 361 (2021), 109462 [13 p.]
ISSN: 0168-1605

Factor impacto JCR: 5.911 (2021)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 31 / 144 = 0.215 (2021) - Q1 - T1
Categ. JCR: MICROBIOLOGY rank: 36 / 138 = 0.261 (2021) - Q2 - T1

Factor impacto CITESCORE: 9.4 - Agricultural and Biological Sciences (Q1) - Immunology and Microbiology (Q1) - Medicine (Q1)

Factor impacto SCIMAGO: 0.997 - Food Science (Q1) - Microbiology (Q1) - Medicine (miscellaneous) (Q1)

Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2017-84084-R

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)