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

Publication date: Available online 16 November 2019Source: Trends in Food Science & TechnologyAuthor(s): Xinyu Liao, Yanna Ma, Eric Banan-Mwine Daliri, Shigenobu Koseki, Shuai Wei, Donghong Liu, Xingqian Ye, Shiguo Chen, Tian DingAbstractBackgroundThe 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.Scope and approachIn 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.Key findings and conclusionsIn 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 di...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research