000160857 001__ 160857
000160857 005__ 20251017144552.0
000160857 0247_ $$2doi$$a10.1016/j.foodres.2025.116330
000160857 0248_ $$2sideral$$a144044
000160857 037__ $$aART-2025-144044
000160857 041__ $$aeng
000160857 100__ $$0(orcid)0000-0003-2579-5375$$aCampillo, Raúl$$uUniversidad de Zaragoza
000160857 245__ $$aCiprofloxacin-resistant Salmonella Typhimurium demonstrates cross-tolerance to heat treatments in liquid food matrices
000160857 260__ $$c2025
000160857 5060_ $$aAccess copy available to the general public$$fUnrestricted
000160857 5203_ $$aThe alarming occurrence of antimicrobial resistance (AMR) in human bacterial isolates indicates that prevention and control protocols are not adequately managing this global threat. The agri-food chain plays a noteworthy role in the dissemination of AMR via the handling and consumption of contaminated food products. However, it remains unclear whether acquisition of AMR in bacteria might indirectly enhance bacterial tolerance to food preservation methods (i.e., cross-tolerance), resulting in defective pathogen reduction. In this study, five ciprofloxacin (CIP) resistant variants (RVs) were generated after exposing Salmonella Typhimurium LT2 (SeT) to an upward CIP gradient. We thereupon observed up to 125-fold increases in the minimum inhibitory concentration to CIP in all five RVs. Moreover, two RVs showed reduced sensitivity to heat in laboratory media compared to SeT. The most tolerant strain displayed mutations in genes previously implicated in AMR, coding for RNA polymerase subunits (rpoD), regulatory protein RamR (ramR) and enzyme adenylate cyclase (cyaA). Validation in liquid food matrices revealed enhanced thermotolerance of the RV to treatments performed at 50 °C in orange juice (×986.7 survival risk after 15 min of treatment), and 54 °C in milk (more than ×10,000 survival risk after 30 min) and liquid-whole egg (×976.7 survival risk after 40 min). Furthermore, virulence assays in nematode Caenorhabditis elegans showed mutations conferring AMR and cross-tolerance did not result in a substantial loss of pathogenicity. Hence, exposures to CIP might lead to the selection of S. Typhimurium variants that pose limits to heat treatment efficacy, thereby increasing their survival risk and ultimately allowing them to reach the end consumer – thus also limiting the scope of antibiotic action during eventual infection.
000160857 536__ $$9info:eu-repo/grantAgreement/ES/MCIU/PID2021-123404NB-I00
000160857 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000160857 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000160857 700__ $$0(orcid)0000-0002-6598-8879$$aGarcía-Penas, Ivo$$uUniversidad de Zaragoza
000160857 700__ $$aLópez, Noelia
000160857 700__ $$aSánchez, Ana
000160857 700__ $$0(orcid)0009-0008-1441-1683$$aFau, Alberto$$uUniversidad de Zaragoza
000160857 700__ $$0(orcid)0000-0001-6194-8346$$aGómez, Diego$$uUniversidad de Zaragoza
000160857 700__ $$0(orcid)0000-0001-5053-8309$$aBerdejo, Daniel$$uUniversidad de Zaragoza
000160857 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, Diego$$uUniversidad de Zaragoza
000160857 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, Rafael$$uUniversidad de Zaragoza
000160857 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000160857 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000160857 773__ $$g210 (2025), 116330 [13 pp.]$$pFood res. int.$$tFood Research International$$x0963-9969
000160857 8564_ $$s4931849$$uhttps://zaguan.unizar.es/record/160857/files/texto_completo.pdf$$yVersión publicada
000160857 8564_ $$s2597575$$uhttps://zaguan.unizar.es/record/160857/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000160857 909CO $$ooai:zaguan.unizar.es:160857$$particulos$$pdriver
000160857 951__ $$a2025-10-17-14:12:12
000160857 980__ $$aARTICLE