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Fig. 5 | Antimicrobial Resistance & Infection Control

Fig. 5

From: Long-term exposure to food-grade disinfectants causes cross-resistance to antibiotics in Salmonella enterica serovar Typhimurium strains with different antibiograms and sequence types

Fig. 5

Relative fitness of strains evolved in H2O2 (A), BAC (B), ClO2 (C), NaClO (D), and ethanol (E) in antimicrobial-free medium. Growth curves of the evolved strains before and after exposure to disinfectants were recorded in disinfectant-free LB broth. The fitness of the strain was measured as the area under the growth curve. The relative fitness of the evolved strains was calculated by dividing the fitness of evolved strains by the fitness of the corresponding wild-type strain. Significance of difference of evolved to wild type strain indicated by asterisks: *P ≤ 0.05; **P ≤ 0.01 (one sample t test for μ = 1)

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Antimicrobial Resistance & Infection Control

ISSN: 2047-2994

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