Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia 5756151818, Iran.
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia 5756151818, Iran.
J Food Prot. 2024 Oct;87(10):100350. doi: 10.1016/j.jfp.2024.100350. Epub 2024 Aug 19.
Antibiotic resistance has become one of the most critical issues in the field of public health in recent years. Exposure to food environment stresses may result in the development of antibiotic resistance in Salmonella. The present study aimed to investigate the simultaneous effects of food-related stresses (osmotic pressure, acid, heat, cold, and freezing stresses) on the antibiotic resistance changes in Salmonella Enteritidis and Salmonella Typhimurium. A factorial design with five factors at two levels was used to evaluate the main and interactive effects of stress factors on the antibiotic resistance of Salmonella serotypes. The changes in the antibiotic resistance of Salmonella serotypes were evaluated using the disc diffusion assay. The results showed that the different stresses had different effects on the antibiotic resistance of Salmonella serotypes. The freezing time and osmotic stresses had the most significant effects on the antibiotic resistance (P < 0.05). S. Enteritidis showed the slightest changes after exposure to stresses. The results also showed that a low level (24 h) of freezing time decreased the antibiotic resistance, but at a high level (96 h) increased it. The results emphasized that food processing and storage conditions should be considered as crucial factors in developing antibiotic resistance in Salmonella.
抗生素耐药性已成为近年来公共卫生领域最关键的问题之一。接触食物环境应激可能导致沙门氏菌产生抗生素耐药性。本研究旨在探讨与食物相关的应激因素（渗透压、酸、热、冷和冷冻应激）对肠炎沙门氏菌和鼠伤寒沙门氏菌抗生素耐药性变化的综合影响。采用五因素两水平析因设计评估应激因素对沙门氏菌血清型抗生素耐药性的主效应和交互效应。采用纸片扩散法评估沙门氏菌血清型抗生素耐药性的变化。结果表明，不同的应激因素对沙门氏菌血清型的抗生素耐药性有不同的影响。冷冻时间和渗透压应激对抗生素耐药性的影响最大（P<0.05）。肠炎沙门氏菌在应激后变化最小。结果还表明，低水平（24 小时）的冷冻时间降低了抗生素耐药性，但高水平（96 小时）则增加了耐药性。研究结果强调，食品加工和储存条件应被视为沙门氏菌产生抗生素耐药性的关键因素。
