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Preliminary investigation into the impact of food-related stressors on the antibiotic susceptibility of Salmonella Typhi isolated from food sources | ||
| Food Safety and Packaging | ||
| مقاله 6، دوره 1، شماره 2، آبان 2025، صفحه 127-134 اصل مقاله (357.63 K) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.30466/fsp.2025.56434.1014 | ||
| نویسندگان | ||
| Ata Kaboudari* 1؛ Tooraj Mehdizadeh2 | ||
| 1Department of Microbiology and Food Safety, Faculty of Veterinary Medicine, Lorestan University, Korramabad, Iran | ||
| 2Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran | ||
| چکیده | ||
| Salmonella is responsible for causing significant morbidity and mortality in both humans and livestock annually. The development of antibiotic resistance in these bacteria is attributed to their exposure to various environmental stresses. Given the increase in antibiotic resistance in Salmonella, this study aimed to investigate the simultaneous effects of food-related stresses on the antibiotic susceptibility pattern of Salmonella Typhi. The stresses included osmotic pressure (1 and 4%), pH (7.3 and 5), heat (45 and 55 °C), cold (4 and 8 °C), and freezing (24 and 96 h). Changes in the antibiotic susceptibility patterns of S. Typhi were investigated using the disk diffusion method. The results showed that osmotic pressure and freezing time had the greatest effects on antibiotic susceptibility. Different stresses have different effects on the antibiotic susceptibility patterns of S. Typhi. The results of this study can be used as a basis for further research in this area. | ||
| کلیدواژهها | ||
| Animal-origin food؛ Antibiotic resistance؛ Environmental conditions؛ Food stresses | ||
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آمار تعداد مشاهده مقاله: 62 تعداد دریافت فایل اصل مقاله: 37 |
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