Elevation of the heat resistance of <i>Salmonella typhimurium</i> by sublethal heat shock

Mackey, B.M.; Derrick, Christine M.

doi:10.1111/j.1365-2672.1986.tb04301.x

Cited by 118 publications

(108 citation statements)

References 23 publications

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“…The amount of the enzyme formed after the temperature down-shift depended on the length of incubation at the increased temperature. It reached the maximum value when the population was incubated for 2 h at 45 "C before being transferred to 35 "C. This is in accordance with the idea that the early sporulation phases were slowed down at 43.5 "C or inhibited at 45 "C and resumed at 35 "C. The unfavourable effect of high temperatures on the viability of prokaryotic and eukaryotic cells can often be reduced by their previous exposure to a slightly supraoptimal temperature (Mackey & Derrick, 1986;Carper et al, 1987). We therefore followed the effect of the previous exposure to a temperature of 42 or 45 "C during growth on the subsequent sporulation at 43.5 "C, a temperature that was normally non-permissive.…”

Section: Resultssupporting

confidence: 70%

Temperature shifts and sporulation of Bacillus megaterium

Strnadová

Hecker

Wölfel

et al. 1991

Journal of General Microbiology

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The permissive temperature for sporulation of Bacillus rnegateriurn 27 (up to 42 "C) was found to be 4-5 "C lower than that for growth. The non-permissive temperature suppressed the initial phases of sporulation characterized by the synthesis of an extracellular proteinase but the cells retained the ability to sporulate for several hours. Neither growth at supraoptimal temperatures nor heat shock applied at the end of the growth phase increased the permissive sporulation temperature. The organism synthesized at least ten heat-shock proteins, the dominant one being HSP 69. These proteins were also found in cells after 3 h of incubation at 43.5 "C but their presence did not ensure the ability to sporulate at this temperature. The rise of temperature provoked an imbalance between synthesis and degradation of cellular proteins, whose role in suppression of sporulation is discussed.

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Section: Resultssupporting

confidence: 70%

Temperature shifts and sporulation of Bacillus megaterium

Strnadová

Hecker

Wölfel

et al. 1991

Journal of General Microbiology

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“…Greater heat resistance by a prior exposure to a sublethal heat stress has been reported for E. coli (14) and other gramnegative (11,12) and gram-positive (3) bacteria. In Salmonella enterica serovar Typhimurium, this elevated heat resistance was shown to persist for at least 10 h of exposure at preincubation temperatures of 42, 45, and 48°C for cells in a stationary phase (11).…”

Section: Efficacy Of the Elisa Technique Developed To Quantify Dnakmentioning

confidence: 99%

“…It was elaborated before the discovery of bacterial sensitivity and resistance and/or adaptation to stress, in particular heat stress. In several species, prior exposure to a sublethal heat treatment was shown to increase bacterial resistance to a subsequent and severer treatment (3,11,12,14), and this knowledge challenges the predictions of classical bacteriology during heating at lowto-moderate temperatures (50 to 65°C).…”

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confidence: 99%

Escherichia coli Heat Shock Protein DnaK: Production and Consequences in Terms of Monitoring Cooking

Seyer

Lessard

Piette

et al. 2003

Appl Environ Microbiol

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Through use of commercially available DnaK proteins and anti-DnaK monoclonal antibodies, a competitive enzyme-linked immunosorbent assay was developed to quantify this heat shock protein in Escherichia coli ATCC 25922 subjected to various heating regimens. For a given process lethality (F 70 10 of 1, 3, and 5 min), the intracellular concentration of DnaK in E. coli varied with the heating temperature (50 or 55°C). In fact, the highest DnaK concentrations were found after treatments at the lower temperature (50°C) applied for a longer time. Residual DnaK after heating was found to be necessary for cell recovery, and additional DnaK was produced during the recovery process. Overall, higher intracellular concentrations of DnaK tended to enhance cell resistance to a subsequent lethal stress. Indeed, E. coli cells that had undergone a sublethal heat shock (105 min at 55°C, F 70 10 ‫؍‬ 3 min) accompanied by a 12-h recovery (containing 76,786 ؎ 25,230 molecules/cell) resisted better than exponentially growing cells (38,500 ؎ 6,056 molecules/cell) when later heated to 60°C for 50 min (F 70 10 ‫؍‬ 5 min). Results reported here suggest that using stress protein to determine cell adaptation and survival, rather than cell counts alone, may lead to more efficient heat treatment.

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“…Inactivation time also varies according to the food matrices and their heat transfer characteristics (2)(3)(4). In addition, the bacteria, which have already experienced a sublethal heat shock, become more resistant to further treatment at elevated temperatures (5)(6)(7). Recent studies have reported that some Escherichia coli strains can still grow above 65°C (3) and can survive in ground beef after a cooking period to the recommended internal temperature of 71°C (8).…”

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Whole-Genome Transcriptional Analysis of Escherichia coli during Heat Inactivation Processes Related to Industrial Cooking

Guernec

Robichaud-Rincon

Saucier

2013

Appl Environ Microbiol

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Escherichia coli K-12 was grown to the stationary phase, for maximum physiological resistance, in brain heart infusion (BHI) broth at 37°C. Cells were then heated at 58°C or 60°C to reach a process lethality value (F o 70 10 ) of 2 or 3 or to a core temperature of 71°C (control industrial cooking temperature). Growth recovery and cell membrane integrity were evaluated immediately after heating, and a global transcription analysis was performed using gene expression microarrays. Only cells heated at 58°C with F o ‫؍‬ 2 were still able to grow on liquid or solid BHI broth after heat treatment. However, their transcriptome did not differ from that of bacteria heated at 58°C with F o ‫؍‬ 3 (P value for the false discovery rate [P-FDR] > 0.01), where no growth recovery was observed posttreatment. Genome-wide transcriptomic data obtained at 71°C were distinct from those of the other treatments without growth recovery. Quantification of heat shock gene expression by real-time PCR revealed that dnaK and groEL mRNA levels decreased significantly above 60°C to reach levels similar to those of control cells at 37°C (P < 0.0001). Furthermore, despite similar levels of cell inactivation measured by growth on BHI media after heating, 132 and 8 genes were differentially expressed at 71°C compared to 58°C and 60°C at F o ‫؍‬ 3, respectively (P-FDR < 0.01). Among them, genes such as aroA, citE, glyS, oppB, and asd, whose expression was upregulated at 71°C, may be worth investigating as good biomarkers for accurately determining the efficiency of heat treatments, especially when cells are too injured to be enumerated using growth media.

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Elevation of the heat resistance of Salmonella typhimurium by sublethal heat shock

Cited by 118 publications

References 23 publications

Temperature shifts and sporulation of Bacillus megaterium

Temperature shifts and sporulation of Bacillus megaterium

Escherichia coli Heat Shock Protein DnaK: Production and Consequences in Terms of Monitoring Cooking

Whole-Genome Transcriptional Analysis of Escherichia coli during Heat Inactivation Processes Related to Industrial Cooking

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