136066 20260217205520.0 doi 10.1016/j.ijfoodmicro.2024.110810 sideral 138992 ART-2024-138992 eng Pagán, Elisa (orcid)0000-0003-3752-4660 Growth fitness, virulence, and heat tolerance of Salmonella Typhimurium variants resistant to food preservation methods 2024 Access copy available to the general public Unrestricted 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. info:eu-repo/grantAgreement/ES/MICINN/FPU17-02441 info:eu-repo/grantAgreement/ES/MICINN/PID2021-123404NB-I00 info:eu-repo/semantics/openAccess by https://creativecommons.org/licenses/by/4.0/deed.es 5.2 2024 MICROBIOLOGY 27 / 163 = 0.166 2024 Q1 T1 FOOD SCIENCE & TECHNOLOGY 42 / 182 = 0.231 2024 Q1 T1 1.163 2024 Food Science 2024 Q1 Safety, Risk, Reliability and Quality 2024 Q1 Microbiology 2024 Q1 Medicine (miscellaneous) 2024 Q1 10.4 2024 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion López, Noelia Sánchez, Ana Campillo, Raúl Universidad de Zaragoza (orcid)0000-0003-2579-5375 Berdejo, Daniel Universidad de Zaragoza (orcid)0000-0001-5053-8309 García-Gonzalo, Diego Universidad de Zaragoza (orcid)0000-0002-7629-8101 Pagán, Rafael Universidad de Zaragoza (orcid)0000-0002-0238-6328 2008 640 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Nutrición Bromatología 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 422 (2024), 110810 [9 pp.] Int. j. food microbiol. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 0168-1605 1886027 http://zaguan.unizar.es/record/136066/files/texto_completo.pdf Versión publicada 2463526 http://zaguan.unizar.es/record/136066/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:136066 articulos driver 2026-02-17-20:28:21 ARTICLE