Environmental stress and antibiotic resistance in food-related pathogens.

  title={Environmental stress and antibiotic resistance in food-related pathogens.},
  author={Maureen A McMahon and Jiru Xu and J E Moore and Ian S. Blair and David A. McDowell},
  journal={Applied and environmental microbiology},
  volume={73 1},
This study investigated the possibility that sublethal food preservation stresses (high or low temperature and osmotic and pH stress) can lead to changes in the nature and scale of antibiotic resistance (ABR) expressed by three food-related pathogens (Escherichia coli, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus). The study found that some sublethal stresses significantly altered antibiotic resistance. Incubation at sublethal high temperature (45 degrees C) decreased ABR… CONTINUE READING
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Food processing stresses in the spread of antibiotic resistance, p. 243–265

  • D. A. McDowell
  • pub lic health,
  • 2004
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