Details

Autor(en) / Beteiligte

• Liao, Xinyu
• Ma, Yanna
• Daliri, Eric Banan-Mwine
• Koseki, Shigenobu
• Wei, Shuai
• Liu, Donghong
• Ye, Xingqian
• Chen, Shiguo
• Ding, Tian

Titel

Interplay of antibiotic resistance and food-associated stress tolerance in foodborne pathogens

Ist Teil von

• Trends in Food Science & Technology, 2020-01, Vol.95, p.97-106

Ort / Verlag

Cambridge: Elsevier Ltd

Erscheinungsjahr

2020

Link zum Volltext

Quelle

Taylor & Francis Journals Auto-Holdings Collection

Beschreibungen/Notizen

• The discovery and use of antibiotics have produced tremendous benefits for human society, however, with the large-scale use of antibiotics in medicine, animal husbandry and other fields, more and more antibiotic-resistant bacteria have emerged. Since diseases caused by such antibiotic-resistant bacteria could require more drastic measures to treat, the emergence of such resistant bacteria in food has attracted much concern. In this review, we summarized the interplay between antibiotic resistance and food-associated stress tolerance, and the hypothesized molecular mechanisms for the cross protection in bacteria. In this review, we found that some common food-associated stresses, such as cold, acid, osmosis and sanitizers could provide cross protection for bacteria against antibiotics. In turn, antibiotic resistance could also render bacteria more tolerant to food-associated stresses. Meanwhile, novel nonthermal technologies may more likely result in little or no difference in bacterial antibiotic resistance, and this can be an advantage over traditional sterilization methods. Several molecular mechanisms for the cross protection between antibiotics and food-associated stresses have been discussed in this review. General stress response (e.g., sigma factors and two-component system), SOS response, mutations, and other mechanisms have been proposed as strategies for bacteria acquisition of cross protection. •The dissemination of antibiotic resistance through food chain.•Linked microbial antibiotic-resistance to food-associated stresses.•Mechanisms of microbial cross protection to antibiotics and other stresses.