Antimicrobial Tolerance in Salmonella: Contributions to Survival and Persistence in Processing Environments

Abstract

Salmonella remains a top bacterial pathogen implicated in several food-borne outbreaks, despite the use of antimicrobials and sanitizers during production and processing. While these chemicals have been effective, Salmonella has shown the ability to survive and persist in poultry processing environments. This can be credited to its microbial ability to adapt and develop/acquire tolerance and/or resistance to different antimicrobial agents including oxidizers, acids (organic and inorganic), phenols, and surfactants. Moreover, there are several factors in processing environments that can limit the efficacy of these antimicrobials, thus allowing survival and persistence. This mini-review examines the antimicrobial activity of common disinfectants/sanitizers used in poultry processing environments and the ability of Salmonella to respond with innate or acquired tolerance and survive exposure to persists in such environments. Instead of relying on a single antimicrobial agent, the right combination of different disinfectants needs to be developed to target multiple pathways within Salmonella.

Keywords: QACs; Salmonella; antimicrobial resistance; antimicrobials; chlorine; peracetic acid; tolerance.

Figure 1

The disinfectants commonly used in poultry processing are covered in this review with a focus on their antimicrobial activity and mode of action. SH, sodium hypochlorite; PAA, peracetic acid; QACs, quaternary ammonium compounds.