Does antibiotic resistance influence shiga-toxigenic Escherichia coli O26 and O103 survival to stress environments?

Luna Akhtar, Alice Maserati, Francisco Diez-Gonzalez, Fernando Sampedro

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The presence of antibiotic-resistant bacteria in the food supply chain is a major concern. There is a great need to revalidate the effectiveness of the intervention strategies commonly used in food processing environments for multidrug-resistant strains. The purpose of this study was to determine the survival of antibiotic-resistant O26 and O103 Shiga-toxin producing Escherichia coli (STEC) strains to lactic acid (2.5, 3.5, 5%), sodium hypochlorite (0.2, 0.5, 1 ppm free chlorine), and heat (60, 61, 62.5 °C) treatments. Six strains from STEC serotypes O26 and O103 with three distinctive antibiotic-resistant profiles (susceptible, low and high resistance) were selected for the study. As expected, the rates of inactivation were faster at increasing biocide concentrations or temperature level. The Weibull model provided a better fit than the traditional log-linear model due to the appearance of nonlinear patterns. A 5% lactic acid treatment for 10 min reduced the population of all STEC strains by 5 log CFU/ml. Sodium hypochlorite treatment (1 ppm for 5 min) achieved a similar reduction. Thermal D values for O26 and O103 serotypes ranged from 0.37 to 2.09 and 0.37-1.71 min, respectively. No statistical differences (P > 0.05) in tolerance were found between the two STEC serotypes to the different treatments. The antibiotic profile was not related to the ability to tolerate any of the treatments. Only the susceptible strain showed a relative higher resistance to the lactic acid and lower resistance to sodium hypochlorite treatment. These results would contribute to assess the risk for the presence of STEC strains in food processing environments.

Original languageEnglish (US)
Pages (from-to)330-336
Number of pages7
JournalFood Control
Volume68
DOIs
StatePublished - Oct 1 2016

Fingerprint

Escherichia coli O26
Shiga-Toxigenic Escherichia coli
Shiga toxin-producing Escherichia coli
Microbial Drug Resistance
antibiotic resistance
Sodium Hypochlorite
sodium hypochlorite
Anti-Bacterial Agents
Lactic Acid
antibiotics
Food Handling
lactic acid
serotypes
food processing
Hot Temperature
Food Chain
Food Supply
Disinfectants
Chlorine
heat

Keywords

  • Antibiotic resistance
  • Heat
  • Lactic acid
  • Non-O157:H7 Escherichia coli STEC
  • Predictive microbiology
  • Sodium hypochlorite

Cite this

Does antibiotic resistance influence shiga-toxigenic Escherichia coli O26 and O103 survival to stress environments? / Akhtar, Luna; Maserati, Alice; Diez-Gonzalez, Francisco; Sampedro, Fernando.

In: Food Control, Vol. 68, 01.10.2016, p. 330-336.

Research output: Contribution to journalArticle

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title = "Does antibiotic resistance influence shiga-toxigenic Escherichia coli O26 and O103 survival to stress environments?",
abstract = "The presence of antibiotic-resistant bacteria in the food supply chain is a major concern. There is a great need to revalidate the effectiveness of the intervention strategies commonly used in food processing environments for multidrug-resistant strains. The purpose of this study was to determine the survival of antibiotic-resistant O26 and O103 Shiga-toxin producing Escherichia coli (STEC) strains to lactic acid (2.5, 3.5, 5{\%}), sodium hypochlorite (0.2, 0.5, 1 ppm free chlorine), and heat (60, 61, 62.5 °C) treatments. Six strains from STEC serotypes O26 and O103 with three distinctive antibiotic-resistant profiles (susceptible, low and high resistance) were selected for the study. As expected, the rates of inactivation were faster at increasing biocide concentrations or temperature level. The Weibull model provided a better fit than the traditional log-linear model due to the appearance of nonlinear patterns. A 5{\%} lactic acid treatment for 10 min reduced the population of all STEC strains by 5 log CFU/ml. Sodium hypochlorite treatment (1 ppm for 5 min) achieved a similar reduction. Thermal D values for O26 and O103 serotypes ranged from 0.37 to 2.09 and 0.37-1.71 min, respectively. No statistical differences (P > 0.05) in tolerance were found between the two STEC serotypes to the different treatments. The antibiotic profile was not related to the ability to tolerate any of the treatments. Only the susceptible strain showed a relative higher resistance to the lactic acid and lower resistance to sodium hypochlorite treatment. These results would contribute to assess the risk for the presence of STEC strains in food processing environments.",
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