| Effect of environmental stresses and high hydrostatic pressure on the Antibiotic susceptibility of pathogenic Vibrio parahaemolyticus |
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| 作者姓名： | Oulimata Ndiaye LIU Hai-quan PAN Ying-jie ZHAO Yong |
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| 作者单位： | College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306,1.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306；2. Shanghai Engineering Research Center of Aquatic Product Processing & Preservation，Shanghai 201306;3. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306,1.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306；2. Shanghai Engineering Research Center of Aquatic Product Processing & Preservation，Shanghai 201306;3. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306,1.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306；2. Shanghai Engineering Research Center of Aquatic Product Processing & Preservation，Shanghai 201306;3. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306 |
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| 基金项目： | The National Natural Science Foundation of China (31271870, 31571917)； Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation (11DZ2280300);Supported by Innovation Program of Shanghai Municipal Education Commission 国家自然科学基金面上项目（31271870, 31571917）；上海水产品加工及贮藏工程技术研究中心（11DZ2280300）;上海市教育委员会科研创新计划项目 |
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| 摘 要： | The aim of the present study was to determine the effect of environmental stresses (temperature, pH, osmotic pressure, high hydrostatic pressure (HHP)) on the antibiotic susceptibility of 12 different pathogenic Vibrio parahaemolyticus isolates. Isolates were subjected to growth at (30 ℃and 37 ℃), an osmotic pressure of (1% and 6% NaCl), a media at pH (6.0 and 9.0) and three different HHP treatment (180, 250, 300 MPa). The minimal inhibitory concentrations (MICs) of tested antibiotics used against unstressed (control), stressed or post-stressed isolates were determined using the broth microdilution method. The study found that incubation under increased salt (6%), reduced salt (1%) and increased pH (9.0) conditions were commonly associated with increased antibiotic resistance. Incubation at 30 ℃ temperature, reduced pH (6.0) and HHP treatment were commonly associated with decreased antibiotic resistance. Besides, both ciprofloxacin and cefotaxime kept a constant MIC during almost all stress challenges. Thus our data demonstrate that exposure of V. parahaemolyticus to some stress conditions may contribute on the rapid development of antibiotic resistance in this food borne pathogen.
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| 关 键 词： | Pathogenic Vibrio parahaemolyticus Antibiotic susceptibility Environmental stresses HHP |
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