Effect of NaCl on Heat Resistance, Antibiotic Susceptibility, and Caco-2 Cell Invasion of Salmonella
- Authors
- Yoon, Hyunjoo; Park, Beom-Young; Oh, Mi-Hwa; Choi, Kyoung-Hee; Yoon, Yohan
- Issue Date
- Sep-2013
- Publisher
- HINDAWI PUBLISHING CORPORATION
- Citation
- BIOMED RESEARCH INTERNATIONAL, v.2013
- Journal Title
- BIOMED RESEARCH INTERNATIONAL
- Volume
- 2013
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/6291
- DOI
- 10.1155/2013/274096
- ISSN
- 2314-6133
2314-6141
- Abstract
- 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 degrees C. The strains were then investigated for heat resistance (60 degrees 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.
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Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
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