Altered virulence potential of Salmonella Enteritidis cultured in different foods: A cumulative effect of differential gene expression and immunomodulation.

摘要: Abstract Salmonella enterica serovars Enteritidis ( S. Enteritidis) is one of the most common causes food borne illness. Bacterial growth environment plays an important role in regulating gene expression thereby affecting virulence profile bacteria. Different foods present diverse conditions which may affect pathogenic potential In study, effect environments on has been evaluated. was grown different e.g. egg white, peanut butter and milk, virulent phenotypes were compared to those Luria Bertani broth. In-vivo experiments C57BL/6 mice revealed white did not induce significant p colonizes systemic sites without causing colitis a mouse model, while bacteria milk show pathogenicity profiles suggesting that significantly Enteritidis.