Enterotoxigenic Staphylococcus aureus strains that were isolated
from foods were investigated for their ability to develop direct-tolerance and
cross-tolerance to sodium chloride (NaCl), potassium chloride (KCl), lactic acid (LA)
and acetic acid (AA) after habituation in sublethal amounts (1/2 of the minimum
inhibitory concentration - 1/2 MIC and 1/4 of the minimum inhibitory concentration -
1/4 MIC) of Origanum vulgare L. essential oil (OVEO). The
habituation of S. aureus to 1/2 MIC and 1/4 MIC of OVEO did not
induce direct-tolerance or cross-tolerance in the tested strains, as assessed by
modulation of MIC values. Otherwise, exposing the strains to OVEO at sublethal
concentrations maintained or increased the sensitivity of the cells to the tested
stressing agents because the MIC values of OVEO, NaCl, KCl, LA and AA against the
cells that were previously habituated to OVEO remained the same or decreased when
compared with non-habituated cells. These data indicate that OVEO does not have an
inductive effect on the acquisition of direct-tolerance or cross-tolerance in the
tested enterotoxigenic strains of S. aureus to antimicrobial agents
that are typically used in food preservation.
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