Comparison of genetic and physiological properties of Salmonella enterica isolates from chickens reveals one major difference between serovar Kentucky and other serovars: response to acid.
For unknown reasons, Salmonella enterica Kentucky has become the serovar most frequently isolated from chickens and chicken carcasses in the United States. In an attempt to identify traits that may underlie this phenomenon, genetic and physiological features of 30 serovar Kentucky chicken isolates were compared with those of chicken isolates belonging to a range of other S. enterica serovars. Most of the well-known Salmonella virulence genes were detected in the serovar Kentucky isolates by PCR, but the cdtB, spvB, spvC, and pefA genes were not found. The serovar Kentucky isolates were as invasive as the non-Kentucky isolates in in vitro assays involving chicken embryo hepatocytes, but were less invasive than the Enteritidis, Mbandaki, and Typhimurium isolates when incubated with human HCT-8 cells. Statistical comparison of growth, biofilm formation, and stress survival data from the serovar Kentucky and those from the serovar Enteritidis, Hadar, Mbandaka, Senftenberg, Typhimurium, and Worthington isolates demonstrated either no differences or differences with only a few of the serovars; however, three data sets were different. These data sets included the OD(600) values of cultures grown in tryptic soy broth (TSB) adjusted to pH 5.5 with acetic acid and survival counts of cells grown in either TSB pH 7 or TSB adjusted to pH 5.5 with acetic acid and then transferred into TSB adjusted to pH 2.5 with HCl. Most notable was the log(10) reduction for acetic acid pre-exposed Kentucky isolates of 3.1 versus <1 log(10) for the other isolates upon transfer to pH 2.5. The connection, if any, between this acid response phenotype and the prevalence of the serovar Kentucky in poultry remains to be elucidated, but it is possible that slightly better growth in the presence of acetic acid in conjunction with not mounting a strong, energy-consuming acetic acid-induced adaptive acid response provides a small competitive advantage to this serovar in low acid environments such as the cecum where the pH is around 5.5.
Joerger
Rolf D
RD
Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716-2150, USA. rjoerger@udel.edu
Sartori
Casey A
CA
Kniel
Kalmia E
KE
D019342:Acetic Acid / Q000494:pharmacology*; D000222:Adaptation, Physiological / Q000187:drug effects; D000818:Animals; D002432:Cecum / Q000737:chemistry / Q000382:microbiology; D002645:Chickens / Q000382:microbiology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D003470:Culture Media / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D019779:Salmonella enterica / Q000187:drug effects / Q000254:growth & development / Q000472:pathogenicity / Q000502:physiology*; D012965:Sodium Chloride / Q000494:pharmacology*; D037521:Virulence Factors / Q000235:genetics
D003470:Culture Media; D037521:Virulence Factors; D012965:Sodium Chloride; D019342:Acetic Acid