Genetic changes are introduced by repeated exposure of Salmonella spiked in low water activity and high fat matrix to heat.
Genetic changes are introduced by repeated exposure of Salmonella spiked in low water activity and high fat matrix to heat.
复制标题
DOI：
10.1038/s41598-021-87330-8
复制
发表时间：
2021-04-14
影响因子：
4.6
通讯作者：
Jagadeesan B
中科院分区：
文献类型：
--
作者：
Baert L;Gimonet J;Barretto C;Fournier C;Jagadeesan B
WGS用于定义分离株是否“在”爆发和/或微生物根本原因调查中。没有固定的遗传差异阈值，关于分离株之间相似性的结论主要基于以前暴发调查和报告的突变率产生的知识。沙门氏菌在暴露于食品加工条件下的突变率是缺乏的。因此，在这项研究中，热和干燥应力的能力，导致遗传变化的两个沙门氏菌血清型经常从低水分食品分离进行了调查。S.肠道血清型S. Agona ATCC 51，957和S. Mbandaka NCTC 7892（ATCC 51，958）在低水活度和高脂肪基质中反复暴露于热（90 °C持续5分钟）。在10次重复热处理后，没有观察到菌株的适合度增加。然而，引入了遗传变化，并且遗传差异的数量随着每个热处理循环而增加。这些遗传变化随机出现在基因组中，并导致了一群不同的分离株，它们之间存在0至28个等位基因差异（0至38个SNP）。当分离株暴露于压力条件下时，作为污染事件根本原因分析的一部分，这一知识对于解释WGS结果的来源追踪调查至关重要。
WGS is used to define if isolates are “in” or “out” of an outbreak and/or microbial root cause investigation. No threshold of genetic differences is fixed and the conclusions on similarity between isolates are mainly based on the knowledge generated from previous outbreak investigations and reported mutation rates. Mutation rates in Salmonella when exposed to food processing conditions are lacking. Thus, in this study, the ability of heat and dry stress to cause genetic changes in two Salmonella serotypes frequently isolated from low moisture foods was investigated. S. enterica serovars S. Agona ATCC 51,957 and S. Mbandaka NCTC 7892 (ATCC 51,958) were repeatedly exposed to heat (90 °C for 5 min) in a low water activity and high fat matrix. No increased fitness of the strains was observed after 10 repeated heat treatments. However, genetic changes were introduced and the number of genetic differences increased with every heat treatment cycle. The genetic changes appeared randomly in the genome and were responsible for a population of diverse isolates with 0 to 28 allelic differences (0 to 38 SNPs) between them. This knowledge is key to interpret WGS results for source tracking investigations as part of a root cause analysis in a contamination event as isolates are exposed to stress conditions.
登录
查看更多内容
影响因子：
2.2
作者：
Gimonet, Johan;Portmann, Anne-Catherine;Baert, Leen
通讯作者：
Baert, Leen
DOI：
10.5604/12321966.1203883
发表时间：
2016-01-01
影响因子：
1.7
作者：
Hoszowski, Andrzej;Zajac, Magdalena;Wasyl, Dariusz
通讯作者：
Wasyl, Dariusz
DOI：
10.1016/j.ijfoodmicro.2019.03.007
发表时间：
2019-06-02
影响因子：
5.4
作者：
Rouzeau-Szynalski, Katia;Barretto, Caroline;Baert, Leen
通讯作者：
Baert, Leen
影响因子：
5.2
作者：
Pightling AW;Pettengill JB;Luo Y;Baugher JD;Rand H;Strain E
通讯作者：
Strain E
影响因子：
56.3
作者：
Pijnacker, Roan;Dallman, Timothy J.;Weicherding, Pierre
通讯作者：
Weicherding, Pierre