000133373 001__ 133373
000133373 005__ 20240412150654.0
000133373 0247_ $$2doi$$a10.1016/j.ifset.2024.103633
000133373 0248_ $$2sideral$$a138040
000133373 037__ $$aART-2024-138040
000133373 041__ $$aeng
000133373 100__ $$0(orcid)0000-0003-3752-4660$$aPagán, Elisa
000133373 245__ $$aIsolation and characterization of resistant variants of Salmonella Typhimurium after sequential exposure to plasma activated water (PAW)
000133373 260__ $$c2024
000133373 5060_ $$aAccess copy available to the general public$$fUnrestricted
000133373 5203_ $$aPlasma-activated water (PAW) is emerging as a promising disinfectant. However, its use can inadvertently contribute to the isolation of bacterial resistant variants (RVs). In this study, four distinct populations of Salmonella enterica serovar Typhimurium were subjected to 30 cycles consisting of lethal treatments with PAW followed by recovery of survivors. One RV from each population was isolated for genotypic and phenotypic characterization. Globally, genomic analysis of four isolated RVs (SePAW1–4) uncovered mutations affecting proteins directly or indirectly related to oxidative stress response (QseC in SePAW1; ArcB in SePAW2; and ZntB, and CsrA in SePAW3); to cell envelopes (MreB in SePAW1; and MpeM, and WbaV in SePAW2); or to transcriptional factors (RpoD in SePAW4). Significantly, these genetic alterations were found to underlie the observed cross-tolerance of each RV to one or more disinfectants: a chlorine-based solution (sodium hypochlorite), an oxidative compound (peracetic acid), or an individual compound from essential oils (carvacrol).
000133373 536__ $$9info:eu-repo/grantAgreement/EUR/COST-Action/CA19110-PlAgri$$9info:eu-repo/grantAgreement/ES/MCIU/FPU17-02441$$9info:eu-repo/grantAgreement/ES/MCIU/PID2021-123404NB-I00
000133373 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttp://creativecommons.org/licenses/by-nc/3.0/es/
000133373 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000133373 700__ $$aPavli, Foteini
000133373 700__ $$aHappiette, Sarah
000133373 700__ $$0(orcid)0000-0001-5053-8309$$aBerdejo, Daniel$$uUniversidad de Zaragoza
000133373 700__ $$aGatt, Ruben
000133373 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, Rafael$$uUniversidad de Zaragoza
000133373 700__ $$aValdramidis, Vasilis
000133373 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, Diego$$uUniversidad de Zaragoza
000133373 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000133373 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000133373 773__ $$g93 (2024), 103633 [8 pp.]$$pInnov. food sci. emerg. technol.$$tINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES$$x1466-8564
000133373 8564_ $$s735394$$uhttps://zaguan.unizar.es/record/133373/files/texto_completo.pdf$$yVersión publicada
000133373 8564_ $$s2564988$$uhttps://zaguan.unizar.es/record/133373/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000133373 909CO $$ooai:zaguan.unizar.es:133373$$particulos$$pdriver
000133373 951__ $$a2024-04-12-13:59:04
000133373 980__ $$aARTICLE