Effect of NaCl on heat resistance, antibiotic susceptibility, and Caco-2 cell invasion of Salmonella.
This study evaluated the effects of NaCl on heat resistance, antibiotic susceptibility, and Caco-2 cell invasion of Salmonella. Salmonella typhimurium NCCP10812 and Salmonella enteritidis NCCP12243 were exposed to 0, 2, and 4% NaCl and to sequential increase of NaCl concentrations from 0 to 4% NaCl for 24 h at 35°C. The strains were then investigated for heat resistance (60°C), antibiotic susceptibility to eight antibiotics, and Caco-2 cell invasion efficiency. S. typhimurium NCCP10812 showed increased thermal resistance (P < 0.05) after exposure to single NaCl concentrations. A sequential increase of NaCl concentration decreased (P < 0.05) the antibiotic sensitivities of S. typhimurium NCCP10812 to chloramphenicol, gentamicin, and oxytetracycline. NaCl exposure also increased (P < 0.05) Caco-2 cell invasion efficiency of S. enteritidis NCCP12243. These results indicate that NaCl in food may cause increased thermal resistance, cell invasion efficiency, and antibiotic resistance of Salmonella.
Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Republic of Korea.
Hyunjoo
H
Yoon
Beom-Young
BY
Park
Mi-Hwa
MH
Oh
Kyoung-Hee
KH
Choi
Yohan
Y
Yoon
D018938:Caco-2 Cells; D004352:Drug Resistance, Microbial / Q000187:drug effects; D006358:Hot Temperature; D006801:Humans; D008826:Microbial Sensitivity Tests; D009361:Neoplasm Invasiveness; D012475:Salmonella / Q000187:drug effects* / Q000472:pathogenicity / Q000502:physiology; D012965:Sodium Chloride / Q000494:pharmacology*
D012965:Sodium Chloride