Isolation and characterization of resistant variants of Salmonella Typhimurium after sequential exposure to plasma activated water (PAW)
Pagán, Elisa ; Pavli, Foteini ; Happiette, Sarah ; Berdejo, Daniel (Universidad de Zaragoza) ; Gatt, Ruben ; Pagán, Rafael (Universidad de Zaragoza) ; Valdramidis, Vasilis ; García-Gonzalo, Diego (Universidad de Zaragoza)
Resumen: Plasma-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).
Idioma: Inglés
DOI: 10.1016/j.ifset.2024.103633
Año: 2024
Publicado en: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 93 (2024), 103633 [8 pp.]
ISSN: 1466-8564
Financiación: info:eu-repo/grantAgreement/EUR/COST-Action/CA19110-PlAgri
Financiación: info:eu-repo/grantAgreement/ES/MCIU/FPU17-02441
Financiación: info:eu-repo/grantAgreement/ES/MCIU/PID2021-123404NB-I00
Tipo y forma: Article (Published version)
Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes.
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Idioma: Inglés
DOI: 10.1016/j.ifset.2024.103633
Año: 2024
Publicado en: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 93 (2024), 103633 [8 pp.]
ISSN: 1466-8564
Financiación: info:eu-repo/grantAgreement/EUR/COST-Action/CA19110-PlAgri
Financiación: info:eu-repo/grantAgreement/ES/MCIU/FPU17-02441
Financiación: info:eu-repo/grantAgreement/ES/MCIU/PID2021-123404NB-I00
Tipo y forma: Article (Published version)
Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. Exportado de SIDERAL (2024-04-12-13:59:04)
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Articles > Artículos por área > Nutrición y Bromatología
Articles > Artículos por área > Tecnología de Alimentos
Record created 2024-04-12, last modified 2024-04-12