Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 163, Issue 1, Pages 28-33Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2013.02.001
Keywords
Escherichia coli O157:H7; High hydrostatic pressure; Heat; Cross-resistance; RpoS; Food-borne pathogen
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Funding
- Flemish Agency for Innovation by Science and Technology (IWT-Vlaanderen)
- KU Leuven [STRT1/10/036]
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Exposure to high hydrostatic pressure (HHP) is increasingly being used in food preservation as a non-thermal pasteurization process, and its further implementation necessitates a more thorough understanding of bacterial resistance development and intraspecies variability with regard to inactivation by HHP. In this report, we discovered that exposure to high hydrostatic pressure stress can rapidly select for strongly increased RpoS activity in a hypersensitive Escherichia coli O157:H7 strain (ATCC 43888), leading to a simultaneous increase in HHP and heat resistance. Moreover, the level of RpoS activity correlated well with the original hypersensitivity and the extent of acquired HHP resistance, and extremely HHP-resistant mutants of ATCC 43888 clearly incurred a number of additional RpoS-dependent phenotypes. These findings suggest that implementation of novel processing techniques in the food production chain can readily affect the physiology of food-borne pathogens. (C) 2013 Elsevier B.V. All rights reserved.
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