Common food preservatives impose distinct selective pressures on Salmonella Typhimurium planktonic and biofilm populations

In conclusion, we showed that preservatives affect biofilm formation and bacterial growth in a compound specific manner. We showed trade-offs between biofilm formation and preservative tolerance, but no antibiotic cross-tolerance. This indicates that bacterial adaptation to continuous preservative exposure, is unlikely to affect food safety or contribute to antibiotic resistance.PMID:38637079 | DOI:10.1016/j.fm.2024.104517
Source: Food Microbiology - Category: Food Science Authors: Source Type: research