文献类型：期刊文献

英文题名：Effects of simulated food processing stresses on antibiotic resistance in Salmonella Typhimurium

作者：Li, Yun[1];Wu, Yufan[2];Xia, Keer[1];Zheng, Kai[3];Sun, Lu[1];Liang, Jiwei[1];Hong, Yi[4];Li, Zhuosi[1];Ma, Yue[1];Qin, Xiaojie[1];Dong, Qingli[1];Wang, Xiang[1]

机构：[1]Univ Shanghai Sci & Technol, Sch Hlth Sci & Engn, Jungong Rd 516, Shanghai 200093, Peoples R China;[2]East China Univ Sci & Technol, Ctr Anal & Test, Sch Chem & Mol Engn, Shanghai, Peoples R China;[3]Technol Ctr Zhangjiagang Customs, Suzhou, Peoples R China;[4]Univ Ghent, Fac Biosci Engn, Dept Food Technol Safety & Hlth, Food Microbiol & Food Preservat Res Unit, Ghent, Belgium

年份：2026

卷号：226

外文期刊名：FOOD RESEARCH INTERNATIONAL

收录：;EI(收录号：20255219809302);WOS:【SCI-EXPANDED(收录号:WOS:001656379500001)】；

基金：This study was funded by Intergovernmental International Science and Technology Innovation Cooperation Key Project of Chinese National Key R & D Program (2024YFE0102600) , the Shanghai Agriculture Applied Technology Development Program (2022 02 08 00 12 F01144) .

语种：英文

外文关键词：Foodborne pathogens; Antimicrobial resistance; Adaptive response; Food processing conditions; Gene expression

摘要：Antibiotic resistance in Salmonella enterica poses a growing food safety concern. Sublethal environmental stresses during food processing, storage, and transportation may influence bacterial resistance phenotypes. This study investigated the effects of simulated food processing stresses including heat, refrigeration, freezing, acid, and alkaline conditions on the survival and antibiotic resistance of S. Typhimurium. The mechanisms underlying antibiotic resistance changes were further explored using scanning electron microscopy (SEM), extracellular ATP content quantification, and analysis of resistance-related and stress response gene expression. The results demonstrated that the antibiotic resistance in S. Typhimurium was influenced by both the type and duration of stress exposure. Resistance to aminoglycoside and beta-lactam antibiotics increased following heat and cold stresses, whereas fluoroquinolone and beta-lactam resistance was more prominent under acidic and alkaline conditions. Prolonged exposure to thermal or cold stress led to a time-dependent enhancement of resistance levels. SEM observations and elevated extracellular ATP levels after heat treatment revealed significant outer membrane disruption and cellular content leakage, suggesting increased membrane permeability. These membrane changes, along with transcriptional alterations such as the upregulation of resistance genes (e.g., blaTEM) and stress response regulators (dnaK), as well as the downregulation of porin-encoding genes (ompF), likely contributed to the observed resistance changes. Overall, the findings underscore the potential of food chain-associated environmental stresses to induce adaptive responses and promote antibiotic resistance in S. Typhimurium. This highlights the importance of considering such effects during food processing, transportation, and storage, to support improved microbial risk management and safeguard public health.