title: Impact of environmental stress desiccation, acidity, alkalinity, heat or cold on antibiotic susceptibility of Cronobacter sakazakii.
abstract: Cronobacter sakazakii is an emerging foodborne pathogen that has been implicated in severe forms of meningitis, septicemia or necrotizing colitis in pre-term neonates. Although illness outbreaks (primarily associated with powdered infant formula, PIF) caused by this pathogen are rare, the case-fatality rate may reach 50%. Successful treatment of C. sakazakii infection is reliant upon clinical use of antibiotics (AB) such as ampicillin. Recent reports showed increased resistance of C. sakazakii to broad-spectrum antibiotics. The objective of this study was to evaluate the effect of extreme pH (3.5 for 30 min or 11.25 for 5 min), cold (4°C for 24h), heat (55°C for 5 min), and desiccation (cells were dried at 40°C for 2h and held at 21°C for 4 d) stresses on susceptibility of five isolated strains of C. sakazakii to streptomycin, gentamicin, kanamycin, neomycin, tetracycline, doxycycline, tilmicosin, florfenicol, ampicillin, amoxicillin, vancomycin, ciprofloxacin and enrofloxacin. All unstressed strains of C. sakazakii were sensitive to streptomycin, gentamycin, kanamycin, ciprofloxacin, enrofloxacin, ampicillin and amoxicillin, but were moderately resistant or resistant to the rest. Exposing cells to alkaline or acidic stress did not change their sensitivity toward streptomycin, gentamycin, kanamycin or ciprofloxacin, but their resistance toward the other AB was increased. Cells stressed by desiccation showed increased sensitivity toward streptomycin, gentamicin, kanamycin, ciprofloxacin, enrofloxacin, ampicillin and doxycycline, but showed resistance toward the others. Cold-stressed cells were more sensitive to streptomycin, gentamicin, kanamycin, and ciprofloxacin compared with heat-stressed cells, but both heat and cold-stressed cells showed increased resistance toward all the other AB. Results obtained will help in understanding the effect of environmental stresses during processing on C. sakazakii susceptibility to AB.
authors.affiliation: Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan. anas_nabulsi@just.edu.jo
authors.forename: Anas A
authors.initials: AA
authors.lastname: Al-Nabulsi
authors.forename: Tareq M
authors.initials: TM
authors.lastname: Osaili
authors.forename: Noor A Zain
authors.initials: NA
authors.lastname: Elabedeen
authors.forename: Ziad W
authors.initials: ZW
authors.lastname: Jaradat
authors.forename: Reyad R
authors.initials: RR
authors.lastname: Shaker
authors.forename: Khalid A
authors.initials: KA
authors.lastname: Kheirallah
authors.forename: Yaser H
authors.initials: YH
authors.lastname: Tarazi
authors.forename: Richard A
authors.initials: RA
authors.lastname: Holley
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D003080:Cold Temperature; D044083:Cronobacter sakazakii / Q000145:classification / Q000187:drug effects* / Q000254:growth & development; D003890:Desiccation; D024901:Drug Resistance, Multiple, Bacterial; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008826:Microbial Sensitivity Tests; D013312:Stress, Physiological
chemical_list: D000900:Anti-Bacterial Agents