Growth fitness, virulence, and heat tolerance of Salmonella Typhimurium variants resistant to food preservation methods

Pagán, Elisa ; López, Noelia ; Sánchez, Ana ; Campillo, Raúl (Universidad de Zaragoza) ; Berdejo, Daniel (Universidad de Zaragoza) ; García-Gonzalo, Diego (Universidad de Zaragoza) ; Pagán, Rafael (Universidad de Zaragoza)

Resumen: To study potential ramifications of antimicrobial resistance, we carried out adaptive laboratory evolution assays (ALE) to isolate three resistant variants (RVs) of Salmonella enterica Typhimurium, employing three different types of food preservation methods: 1) an emergent technology, plasma-activated water (PAW), leading to variant RV-PAW; a traditional method, heat, leading to variant RV-HT, and a natural antimicrobial compound, carvacrol, leading to variant RV-CAR. The variant resistant to plasma-activated water, RV-PAW, had mutations in rpoA and rpoD; it showed increased tolerance to heat in orange juice but ultimately did not pose a significant threat, as it exhibited a fitness cost at refrigeration temperature (8 °C), whereas its virulence against Caenorhabditis elegans decreased. The variant resistant to heat, RV-HT, had mutations in flhC, dnaJ: it exhibited a fitness cost at high growth temperatures (43 °C) and induced morphofunctional alterations in C. elegans. The variant resistant to carvacrol, RV-CAR, had mutations in sseG, flhA, wbaV, lon; this variant not only exhibited significantly higher thermotolerance in both laboratory media and food models but also effectively increased its growth fitness at refrigeration temperatures while retaining its virulence, evidenced by the highest percentage of Smurf phenotype in C. elegans.

Idioma: Inglés

DOI: 10.1016/j.ijfoodmicro.2024.110810

Año: 2024

Publicado en: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 422 (2024), 110810 [9 pp.]
ISSN: 0168-1605

Factor impacto JCR: 5.2 (2024)

Categ. JCR: MICROBIOLOGY rank: 27 / 163 = 0.166 (2024) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 41 / 181 = 0.227 (2024) - Q1 - T1

Factor impacto SCIMAGO: 1.163 - Food Science (Q1) - Safety, Risk, Reliability and Quality (Q1) - Microbiology (Q1) - Medicine (miscellaneous) (Q1)

Financiación: info:eu-repo/grantAgreement/ES/MICINN/FPU17-02441
Financiación: info:eu-repo/grantAgreement/ES/MICINN/PID2021-123404NB-I00

Tipo y forma: Artículo (Versión definitiva)

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