ScholarWorks@중앙대학교

초록

From the last several decades, previous studies have found that salt can increase the resistance of Gram-negative human-pathogenic bacteria to acidic environments in the presence of weak organic acids (OAAs), significantly increasing or extending the survival of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, Shigella sp., and Cronobacter sp., particularly in acidified foods. These pathogenic bacteria may be inclined to be less reduced after washing or dipping in weak OAAs combined with salt, thereby posing a potential food safety hazard. Particularly, it can be plausible that E. coli has varied and different mechanisms to cope with the detrimental effects imposed by weak OAAs with one carboxyl functional group by the addition of ionic or nonionic solutes, including salt, KCl, sucrose, glutamate, and fructose. Nevertheless, little is known about the intracellular physiological response of Gram-negative bacteria subjected to a simultaneous challenge with weak OAAs and salt, as well as the underlying principles of an antagonistic phenomenon (protection) affordable to E. coli by the combined treatments. Therefore, the objectives of this review are to introduce the current propensity of individual or combined treatments with weak OAAs and salt for inactivating food-borne pathogens, to compile a selected area of studies focusing on the antagonistic interaction between short-chained weak OAAs and salt for inhibiting or eliminating Gram-negative bacteria, and then to uncover the putative mechanisms mediating the improved resistance of E. coli O157:H7 to weak acids by the salt amendment. © 2025

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