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BioMed Research International
Volume 2013, Article ID 274096, 5 pages
Research Article

Effect of NaCl on Heat Resistance, Antibiotic Susceptibility, and Caco-2 Cell Invasion of Salmonella

1Department of Food and Nutrition, Sookmyung Women’s University, Seoul 140-742, Republic of Korea
2National Institute of Animal Science, RDA, Suwon, Gyeonggi 441-706, Republic of Korea
3Department of Oral Microbiology, College of Dentistry, Wonkwang University, Iksan, Chonbuk 570-749, Republic of Korea

Received 15 April 2013; Accepted 6 June 2013

Academic Editor: Jacek Bania

Copyright © 2013 Hyunjoo Yoon et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


This study evaluated the effects of NaCl on heat resistance, antibiotic susceptibility, and Caco-2 cell invasion of Salmonella. Salmonella typhimurium NCCP10812 and Salmonella enteritidis NCCP12243 were exposed to 0, 2, and 4% NaCl and to sequential increase of NaCl concentrations from 0 to 4% NaCl for 24 h at 35°C. The strains were then investigated for heat resistance (60°C), antibiotic susceptibility to eight antibiotics, and Caco-2 cell invasion efficiency. S. typhimurium NCCP10812 showed increased thermal resistance () after exposure to single NaCl concentrations. A sequential increase of NaCl concentration decreased () the antibiotic sensitivities of S. typhimurium NCCP10812 to chloramphenicol, gentamicin, and oxytetracycline. NaCl exposure also increased () Caco-2 cell invasion efficiency of S. enteritidis NCCP12243. These results indicate that NaCl in food may cause increased thermal resistance, cell invasion efficiency, and antibiotic resistance of Salmonella.