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Pathogenicity in isolates of Salmonella enterica serotype Enteritidis PT4 which differ in RpoS expression: effects of growth phase and low temperature

Published online by Cambridge University Press:  01 October 1998

T. J. HUMPHREY
Affiliation:
PHLS Food Microbiology Research Unit, Church Lane, Heavitree, Exeter EX2 5AD, Devon, UK
A. WILLIAMS
Affiliation:
Centre for Applied Microbiology and Research (CAMR), Research Division, Porton Down, Salisbury SP4 0JG, Wiltshire, UK
K. McALPINE
Affiliation:
PHLS Food Microbiology Research Unit, Church Lane, Heavitree, Exeter EX2 5AD, Devon, UK Centre for Applied Microbiology and Research (CAMR), Research Division, Porton Down, Salisbury SP4 0JG, Wiltshire, UK
F. JØRGENSEN
Affiliation:
PHLS Food Microbiology Research Unit, Church Lane, Heavitree, Exeter EX2 5AD, Devon, UK
C. O'BYRNE
Affiliation:
Unilever Research Laboratory, Colworth House, Sharnbrook, Bedford, Bedfordshire MK44 1LQ
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Abstract

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Experiments with 2 wild type isolates of Salmonella enterica serotype Enteritidis PT4, which differed in RpoS expression, tolerance to certain hostile environments and pathogenicity, found that changes in in vitro acid, heat, or peroxide tolerance had no effect on the ability of the isolates to multiply in the spleens of C57/BL7/J mice infected orally. Thus, with the pathogenic RpoS-positive isolate, the infectivity of log phase chilled cells, which are profoundly acid-sensitive, was the same as that of non-chilled stationary phase cells which are acid-tolerant. Similarity the infectivity of the RpoS-negative, sensitive isolate, was not enhanced by increases in any tolerance. The ability to survive on surfaces, like infectivity, was also largely unaffected by either growth phase or cold exposure. These two attributes may thus be related and, given that the pathogenic PT4 isolate is capable of prolonged survival and the non-pathogenic isolate survives poorly, survival could serve as a potential marker of pathogenicity. Although the pathogenicity of the two isolates was very different, they showed an almost identical increase in acid tolerance following culture at pH 4·0 for up to 60 min.

Type
Research Article
Copyright
© 1998 Cambridge University Press