Evaluation of the Stress Tolerance of with Different Antibiotic Resistance Profiles.

Disease caused by antibiotic-resistant is a serious clinical problem that poses a great threat to public health. The present study is aimed at assessing differences in bacterial kinetics with different antibiotic resistance profiles under environmental stress and at developing microbial tolerance models in lettuce during storage from 4 to 36°C. The drug-resistance phenotypes of 10 Typhimurium (. Typhimurium) isolates were examined using the broth microdilution method. The results of 10 S. Typhimurium isolates in the suspensions showed that a slow trend towards reduction of drug-sensitive (DS) isolates in relation to the others though without statistical difference. Compared to DS . Typhimurium SA62, greater bacterial reduction was observed in multidrug-resistant (MDR) . Typhimurium HZC3 during lettuce storage at 4°C ( < 0.05). It was likely that a cross-response between antibiotic resistance and food-associated stress tolerance. The greater growth in lettuce at 12°C was observed for DS . Typhimurium SA62 compared to MDR . Typhimurium HZC3 and was even statistically different ( < 0.05), while no significant difference was observed for bacterial growth between MDR . Typhimurium HZC3 and DS . Typhimurium SA62 strains in lettuce storage from 16 to 36°C ( > 0.05). The goodness-of-fit indices indicated the Log-linear primary model provided a satisfactory fit to describe the MDR . Typhimurium HZC3 and DS . Typhimurium SA62 survival at 4°C. A square root secondary model could be used to describe the effect of temperature (12, 16, 28, and 36°C) on the growth rates of . Typhimurium HZC3 ( - = 0.91, RMSE = 0.06) and . Typhimurium SA62 ( - = 0.99, RMSE = 0.01) derived from the Huang primary model. It was necessary to pay attention to the tolerance of antibiotic resistant bacteria under environmental stress, and the generated models could provide parts of the input data for microbial risk assessment of with different antibiotic resistance profile in lettuce.