Jiangnan University Reports Findings in Salmonella typhimurium (Lysine and valine weaken antibiotic resistance in Salmonella Typhimurium induced by disinfectant stress).

A study conducted by Jiangnan University in Jiangsu, China, has found that certain disinfectants used in food production and environmental sanitation can increase the resistance of Salmonella typhimurium (ST) to antibiotics. The study examined the impact of commonly used disinfectants on ST resistance and explored the metabolic mechanisms underlying these changes. The researchers discovered that chlorine-containing disinfectants increased resistance to ampicillin, while quaternary ammonium compounds increased resistance to tetracycline and gentamicin. Metabolomics analysis revealed changes in glutathione metabolism and lysine and valine degradation pathways after disinfectant exposure. The addition of downregulated L-lysine and L-valine increased the sensitivity of ST to antibiotics. The study provides guidance for the proper use of disinfectants in food processing and establishes a strategy based on metabolomics to control antibiotic-resistant bacteria. [Extracted from the article]