The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal Treatments
Microbial cells respond to sub-lethal stresses with several physiological changes to increase their chance of survival. These changes are of high relevance when combined treatments (hurdle technology) are applied during food production, as the cells surviving the first hurdle may have greater resist...
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doaj-5da3407b902b4b25b7e4e8eac427eb7e2021-09-20T06:36:53ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2021-09-011210.3389/fmicb.2021.691248691248The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal TreatmentsMarta Clemente-Carazo0José-Juan Leal1Juan-Pablo Huertas2Alberto Garre3Alfredo Palop4Paula M. Periago5Departamento Ingeniería Agronómica, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Instituto de Biotecnología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, SpainDepartamento Ingeniería Agronómica, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Instituto de Biotecnología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, SpainDepartamento Ingeniería Agronómica, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Instituto de Biotecnología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, SpainFood Microbiology, Wageningen University & Research, Wageningen, NetherlandsDepartamento Ingeniería Agronómica, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Instituto de Biotecnología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, SpainDepartamento Ingeniería Agronómica, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Instituto de Biotecnología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, SpainMicrobial cells respond to sub-lethal stresses with several physiological changes to increase their chance of survival. These changes are of high relevance when combined treatments (hurdle technology) are applied during food production, as the cells surviving the first hurdle may have greater resistance to subsequent treatments than untreated cells. In this study, we analyzed if Salmonella develops increased resistance to thermal treatments after the application of an acid shock. We compared the heat resistance of acid-shocked (pH 4.5 achieved with citric acid) Salmonella cells with that of cells maintained at pH 7 (control cells). Thermal treatments were performed between 57.5 and 65°C. We observed a differential response between the two strains studied. Acid-shocked cells of Salmonella Senftenberg exhibited reduced heat resistance, e.g., for a treatment at 60.0°C and pH 7.0 the time required to reduce the population by 3 log cycles was lowered from 10.75 to 1.98min with respect to control cells. Salmonella Enteritidis showed a different response, with acid-shocked cells having similar resistance than untreated cells (the time required to reduce 3 log cycles at 60.0°C and pH 7.0 was 0.30min for control and 0.31min for acid-shock cells). Based on results by differential plating (with or without adding the maximum non-inhibitory concentration of NaCl to the recovery medium), we hypothesize that the differential response between strains can be associated to sub-lethal damage to the cell membrane of S. Senftenberg caused by the acid shock. These results provide evidence that different strains of the same species can respond differently to an acid shock and highlight the relevance of cross-resistances for microbial risk assessment.https://www.frontiersin.org/articles/10.3389/fmicb.2021.691248/fullfoodborne pathogensacid shockpasteurizationcross-resistancestress adaptation |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Marta Clemente-Carazo José-Juan Leal Juan-Pablo Huertas Alberto Garre Alfredo Palop Paula M. Periago |
spellingShingle |
Marta Clemente-Carazo José-Juan Leal Juan-Pablo Huertas Alberto Garre Alfredo Palop Paula M. Periago The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal Treatments Frontiers in Microbiology foodborne pathogens acid shock pasteurization cross-resistance stress adaptation |
author_facet |
Marta Clemente-Carazo José-Juan Leal Juan-Pablo Huertas Alberto Garre Alfredo Palop Paula M. Periago |
author_sort |
Marta Clemente-Carazo |
title |
The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal Treatments |
title_short |
The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal Treatments |
title_full |
The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal Treatments |
title_fullStr |
The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal Treatments |
title_full_unstemmed |
The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal Treatments |
title_sort |
different response to an acid shock of two salmonella strains marks their resistance to thermal treatments |
publisher |
Frontiers Media S.A. |
series |
Frontiers in Microbiology |
issn |
1664-302X |
publishDate |
2021-09-01 |
description |
Microbial cells respond to sub-lethal stresses with several physiological changes to increase their chance of survival. These changes are of high relevance when combined treatments (hurdle technology) are applied during food production, as the cells surviving the first hurdle may have greater resistance to subsequent treatments than untreated cells. In this study, we analyzed if Salmonella develops increased resistance to thermal treatments after the application of an acid shock. We compared the heat resistance of acid-shocked (pH 4.5 achieved with citric acid) Salmonella cells with that of cells maintained at pH 7 (control cells). Thermal treatments were performed between 57.5 and 65°C. We observed a differential response between the two strains studied. Acid-shocked cells of Salmonella Senftenberg exhibited reduced heat resistance, e.g., for a treatment at 60.0°C and pH 7.0 the time required to reduce the population by 3 log cycles was lowered from 10.75 to 1.98min with respect to control cells. Salmonella Enteritidis showed a different response, with acid-shocked cells having similar resistance than untreated cells (the time required to reduce 3 log cycles at 60.0°C and pH 7.0 was 0.30min for control and 0.31min for acid-shock cells). Based on results by differential plating (with or without adding the maximum non-inhibitory concentration of NaCl to the recovery medium), we hypothesize that the differential response between strains can be associated to sub-lethal damage to the cell membrane of S. Senftenberg caused by the acid shock. These results provide evidence that different strains of the same species can respond differently to an acid shock and highlight the relevance of cross-resistances for microbial risk assessment. |
topic |
foodborne pathogens acid shock pasteurization cross-resistance stress adaptation |
url |
https://www.frontiersin.org/articles/10.3389/fmicb.2021.691248/full |
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