Mechanisms contributing to hypochlorous acid resistance of a Salmonella isolate from a poultry-processing plant

AIMS: We have recently reported the isolation of Salmonella that have acquired tolerance to hypochlorous acid (HOCl) (Mokgatla et al. 1998). The aim of this work was to investigate possible protective mechanisms involved in the increased tolerance to HOCl of a selected resistant strain. METHODS AND RESULTS: One resistant (Salmonella 104) and one sensitive (Salmonella 81) isolate in exponential phase were exposed to HOCl at a final active concentration of 28 mg l(-1). Cultures were assayed for superoxide dismutase and catalase activity, as well as for four membrane-bound dehydrogenases (malate, lactate, glutamate and glucose-6-phosphate dehydrogenase). The degree of single-strand breaks in genomic DNA was analysed and lipopolysaccharide profiles determined. The resistant Salmonella isolate differed from the sensitive isolate in a number of ways. It responded within 10 min of exposure by producing catalase and decreasing the activity levels of four membrane-bound dehydrogenases. This combination would lead to lower levels of hydroxyl radicals and singlet oxygen, moieties thought to be integrally involved in the antibacterial action of HOCl. Furthermore, the resistant strain did not display the same degree of DNA damage as did the sensitive strain. CONCLUSIONS: Strain 104 is believed to grow in the presence of 28 mg l(-1) HOCl by protecting itself against HOCl by decreasing the levels of species that could react with HOCl to generate toxic reactive oxygen radicals and by improved DNA damage repair mechanisms. SIGNIFICANCE AND IMPACT OF THE STUDY: The occurrence of Salmonella able to grow in the presence of 28 mg l(-1) HOCl is of relevance to the food-processing and drinking water treatment industries as these strains would survive sanitation regimes.