title: Habituation of enterotoxigenic Staphylococcus aureus to Origanum vulgare L. essential oil does not induce direct-tolerance and cross-tolerance to salts and organic acids.
abstract: Enterotoxigenic Staphylococcus aureus strains that were isolated from foods were investigated for their ability to develop direct-tolerance and cross-tolerance to sodium chloride (NaCl), potassium chloride (KCl), lactic acid (LA) and acetic acid (AA) after habituation in sublethal amounts (1/2 of the minimum inhibitory concentration - 1/2 MIC and 1/4 of the minimum inhibitory concentration - 1/4 MIC) of Origanum vulgare L. essential oil (OVEO). The habituation of S. aureus to 1/2 MIC and 1/4 MIC of OVEO did not induce direct-tolerance or cross-tolerance in the tested strains, as assessed by modulation of MIC values. Otherwise, exposing the strains to OVEO at sublethal concentrations maintained or increased the sensitivity of the cells to the tested stressing agents because the MIC values of OVEO, NaCl, KCl, LA and AA against the cells that were previously habituated to OVEO remained the same or decreased when compared with non-habituated cells. These data indicate that OVEO does not have an inductive effect on the acquisition of direct-tolerance or cross-tolerance in the tested enterotoxigenic strains of S. aureus to antimicrobial agents that are typically used in food preservation.
authors.affiliation: Departamento de Nutrição, Universidade Federal da Paraíba, PB, Brazil .
authors.forename: Adassa Gama
authors.initials: AG
authors.lastname: Tavares
authors.affiliation: Departamento de Nutrição, Universidade Federal da Paraíba, PB, Brazil .
authors.forename: Daniel Farias Marinho do
authors.initials: DF
authors.lastname: Monte
authors.affiliation: Laboratório de Biologia Oral, Universidade Federal da Paraíba, PB, Brazil .
authors.forename: Allan Dos Reis
authors.initials: Ados R
authors.lastname: Albuquerque
authors.affiliation: Laboratório de Biologia Oral, Universidade Federal da Paraíba, PB, Brazil .
authors.forename: Fábio Correia
authors.initials: FC
authors.lastname: Sampaio
authors.affiliation: Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, PB, Brazil .
authors.forename: Marciane
authors.initials: M
authors.lastname: Magnani
authors.affiliation: Departamento de Biologia Molecular, Universidade Federal da Paraíba, PB, Brazil .
authors.forename: José Pinto de
authors.initials: JP
authors.lastname: Siqueira Júnior
authors.affiliation: Departamento de Nutrição, Universidade Federal da Paraíba, PB, Brazil .
authors.forename: Evandro Leite de
authors.initials: EL
authors.lastname: Souza
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology; D000222:Adaptation, Physiological / Q000502:physiology*; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D024881:Drug Resistance, Bacterial / Q000502:physiology*; D004768:Enterotoxins / Q000378:metabolism; D005516:Food Microbiology; D019344:Lactic Acid / Q000494:pharmacology; D008826:Microbial Sensitivity Tests; D009822:Oils, Volatile / Q000494:pharmacology*; D031341:Origanum / Q000378:metabolism*; D011189:Potassium Chloride / Q000494:pharmacology; D027542:Rosmarinus / Q000378:metabolism; D012965:Sodium Chloride / Q000494:pharmacology; D013202:Staphylococcal Food Poisoning / Q000382:microbiology / Q000517:prevention & control*; D013211:Staphylococcus aureus / Q000378:metabolism* / Q000472:pathogenicity
chemical_list: D000900:Anti-Bacterial Agents; D004768:Enterotoxins; D009822:Oils, Volatile; D019344:Lactic Acid; C029292:origanum oil; D012965:Sodium Chloride; D011189:Potassium Chloride; D019342:Acetic Acid
keywords: Staphylococcus; adaptation; essential oil; oregano