Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Antibiotic Resistance of Salmonella spp. After Exposure to Mild Heat Treatment

살모넬라 균주들에서 열처리에 의한 항생제 내성 연구

  • Su-Jin Kim (Department of Food and Nutrition, Yeoungnam University) ;
  • Woo-Suk Bang (Department of Food and Nutrition, Yeoungnam University) ;
  • Se-Hun Kim (Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety)
  • 김수진 (영남대학교 식품영양학과) ;
  • 방우석 (영남대학교 식품영양학과) ;
  • 김세훈 (식품의약품안전평가원 미생물과)
  • Received : 2023.09.19
  • Accepted : 2024.01.09
  • Published : 2024.02.28
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Abstract

Salmonella is widely prevalent in various environments and often detected in poultry. In this study, we investigated the effect of heat treatment on heat resistance via measuring the minimum inhibitory concentration (MIC) values of antibiotics after 3, 6, and 9 min of acclimatization to mild heat treatment (50℃) against 11 strains of Salmonella spp. Most strains were susceptible to chloramphenicol and their MIC values were maintained or decreased after heat treatment compared to the control. Most control and heat-treated strains showed susceptibility or intermediate resistance to ciprofloxacin. All isolates were susceptible to tetracycline, with the MIC increasing after heat treatment for S. Gaminara BAA 711. In the control, three, two, and six strains were susceptible, intermediate resistance, and resistant to gentamicin, respectively. Among them, S. Heidelberg ATCC 8326 had an intermediate MIC breakpoint of 8 ㎍/mL in the control; however, after 3 and 9 min of heat treatment, the MIC value increased to 16 ㎍/mL, indicating it to be resistant. The results of this study revealed the changes in antibiotic resistance in some of the 11 strains after heat treatment. MIC values of ciprofloxacin increased when S. Montevideo BAA 710 was heat treated for 3 and 6 min. MIC values of gentamicin increased after 3 min of heat treatment for S. Enteritidis 109 D1 and after 3 and 9 minutes of heat treatment for S. Heidelberg ATCC 8326. The MIC value of tetracycline increased when S. Gaminara BAA 711 was heat treated for 6 and 9 min.

Salmonella spp. 11 strains에 대해 저온 열처리(50℃) 3, 6, 9분 후 MIC값을 측정하여 항생제 내성을 알아보았다. Chloramphenicol에 대해 대조군과 열처리한 strains 대부분에서 감수성(S)이 있는 것으로 나타났고, 열처리한 strains의 MIC값은 대조군과 비교하였을 때 유지되거나 감소하였다. Ciprofloxacin에 대해 대조군과 열처리한 strains는 대부분 감수성(S)이 있거나 중간(I)을 나타냈다. Tetracycline은 모든 strains에서 감수성(S)이 있는 것으로 나타났으며, S. Gaminara BAA 711에 대해 열처리 후 MIC값이 증가하였다. Gentamicin에 대해 대조군 strains들에서 감수성을 나타낸 strains가 3 strains, 중간을 나타낸 strains 2 strains, 내성을 가진 strains가 6 strains였으며, 이 중 S. Heidelberg ATCC 8326는 MIC값을 측정했을 때 대조군에서 MIC값이 8 ㎍/mL로 MIC break point가 중간이었으나, 3분과 9분 열처리 후 MIC값이 16 ㎍/mL로 증가하여 break point가 내성을 나타냈다. 본 실험결과 Salmonella spp. 11 strains에 대해서 저온 열처리 후 열내성 효과에 의한 항생제 내성을 알아봤을 때 ciprofloxacin에서 S. Montevideo BAA 710을 3, 6분 열처리한 경우, gentamicin에서 S. Enteritidis 109 D1을 3분 처리한 경우와 S. Heidelberg ATCC 8326을 3, 9분 처리한 경우, tetracycline에서 S. Gaminara BAA 711을 6, 9분 처리한 경우 MIC값이 증가하였다. 후속 연구를 통해 Salmonella spp. strains에 대해 열처리 후 열내성 효과를 나타내는 병원성 유전자의 특성에 대한 지속적인 연구가 필요하다.

Keywords

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