Genetic changes are introduced by repeated exposure of Salmonella spiked in low water activity and high fat matrix to heat

Abstract 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...

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Autores principales:	Leen Baert, Johan Gimonet, Caroline Barretto, Coralie Fournier, Balamurugan Jagadeesan
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/6b7ed66fcd8040c98e656cddaeeadb34
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spelling	oai:doaj.org-article:6b7ed66fcd8040c98e656cddaeeadb342021-12-02T18:02:48ZGenetic changes are introduced by repeated exposure of Salmonella spiked in low water activity and high fat matrix to heat10.1038/s41598-021-87330-82045-2322https://doaj.org/article/6b7ed66fcd8040c98e656cddaeeadb342021-04-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-87330-8https://doaj.org/toc/2045-2322Abstract 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.Leen BaertJohan GimonetCaroline BarrettoCoralie FournierBalamurugan JagadeesanNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Leen Baert Johan Gimonet Caroline Barretto Coralie Fournier Balamurugan Jagadeesan Genetic changes are introduced by repeated exposure of Salmonella spiked in low water activity and high fat matrix to heat
description	Abstract 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.
format	article
author	Leen Baert Johan Gimonet Caroline Barretto Coralie Fournier Balamurugan Jagadeesan
author_facet	Leen Baert Johan Gimonet Caroline Barretto Coralie Fournier Balamurugan Jagadeesan
author_sort	Leen Baert
title	Genetic changes are introduced by repeated exposure of Salmonella spiked in low water activity and high fat matrix to heat
title_short	Genetic changes are introduced by repeated exposure of Salmonella spiked in low water activity and high fat matrix to heat
title_full	Genetic changes are introduced by repeated exposure of Salmonella spiked in low water activity and high fat matrix to heat
title_fullStr	Genetic changes are introduced by repeated exposure of Salmonella spiked in low water activity and high fat matrix to heat
title_full_unstemmed	Genetic changes are introduced by repeated exposure of Salmonella spiked in low water activity and high fat matrix to heat
title_sort	genetic changes are introduced by repeated exposure of salmonella spiked in low water activity and high fat matrix to heat
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/6b7ed66fcd8040c98e656cddaeeadb34
work_keys_str_mv	AT leenbaert geneticchangesareintroducedbyrepeatedexposureofsalmonellaspikedinlowwateractivityandhighfatmatrixtoheat AT johangimonet geneticchangesareintroducedbyrepeatedexposureofsalmonellaspikedinlowwateractivityandhighfatmatrixtoheat AT carolinebarretto geneticchangesareintroducedbyrepeatedexposureofsalmonellaspikedinlowwateractivityandhighfatmatrixtoheat AT coraliefournier geneticchangesareintroducedbyrepeatedexposureofsalmonellaspikedinlowwateractivityandhighfatmatrixtoheat AT balamuruganjagadeesan geneticchangesareintroducedbyrepeatedexposureofsalmonellaspikedinlowwateractivityandhighfatmatrixtoheat
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Genetic changes are introduced by repeated exposure of Salmonella spiked in low water activity and high fat matrix to heat

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