文献类型：期刊文献

英文题名：Interplay of antibiotic resistance and food-associated stress tolerance in foodborne pathogens

作者：Liao, Xinyu[1,2];Ma, Yanna[1,2];Daliri, Eric Banan-Mwine[3];Koseki, Shigenobu[4];Wei, Shuai[3,5];Liu, Donghong[1,2];Ye, Xingqian[1,2];Chen, Shiguo[1,2];Ding, Tian[1,2]

机构：[1]Zhejiang Univ, Dept Food Sci & Nutr, Natl Engn Lab Intelligent Food Technol & Equipmen, Hangzhou 310058, Zhejiang, Peoples R China;[2]Minist Agr, Zhejiang Key Lab Agrofood Proc, Key Lab Agroprod Postharvest Handling, Hangzhou 310058, Zhejiang, Peoples R China;[3]Kangwon Natl Univ, Dept Food Sci & Biotechnol, Chunchon 200701, South Korea;[4]Hokkaido Univ, Grad Sch Agr Sci, Sapporo, Hokkaido, Japan;[5]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China

年份：2020

卷号：95

起止页码：97

外文期刊名：TRENDS IN FOOD SCIENCE & TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:000514014500009)、、EI(收录号：20194707730882)、Scopus(收录号：2-s2.0-85075273209)、WOS

基金：This study was supported by the the National Natural Science Foundation of China (Grant 31772079) and National Key Research and Development Program of China (Grant 2016YFD0400301).

语种：英文

外文关键词：Antibiotic-resistant bacteria; Food-associated stresses; Mechanisms; Cross protection; Food safety

外文摘要：Background: The 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 approach: In 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 conclusions: In 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 discussed in this review. General stress response (e.g., sigma factors and two-component system), SOS response, mutations, and other mechanisms have been proposed as strategies for bacteria acquisition of cross protection.