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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Poultry Microbiological Safety and Processing Research Unit » Research » Publications at this Location » Publication #421799
Research Project: Intervention Strategies to Control Salmonella and Campylobacter During Poultry Processing

Location: Poultry Microbiological Safety and Processing Research Unit

Title: Synergistic Effects of Polyphenols and Antibiotics Against Multi-Drug Resistant Salmonella Typhimurium DT104

Author
item SHEFFIELD, HUNTER - Auburn University
item CHINCHILLA, KAROLL - Auburn University
item BHARATHAN, GREESHMA - Auburn University
item HAYDEN, MICHELLE - Auburn University
item MADI, AISHA - Auburn University
item Buhr, Richard
item SRIKUMAR, SHABARINATH - Auburn University

Submitted to: International Poultry Scientific Forum
Publication Type: Abstract Only
Publication Acceptance Date: 11/25/2024
Publication Date: 1/27/2025
Citation: Sheffield, H., Chinchilla, K.E., Bharathan, G., Hayden, M., Madi, A., Buhr, R.J., Srikumar, S. 2025. Synergistic Effects of Polyphenols and Antibiotics Against Multi-Drug Resistant Salmonella Typhimurium DT104. International Poultry Scientific Forum. 104(E.Suppl.1):p.34.

Interpretive Summary:

Technical Abstract: The rise of antimicrobial-resistant foodborne pathogens necessitates innovative approaches to enhance the efficacy of existing antibiotics. This study explores the synergistic effects of phyto- polyphenols, specifically hydroxycinnamic acid and itaconic acid, with conventional antibiotics in inhibiting multi-drug resistant Salmonella enterica serovar Typhimurium DT104 (DT104). We used DT104 due to its resistance to five antibiotics, offering an opportunity to test multi-antibiotic-polyphenol synergy. Initially, the minimum inhibitory concentrations (MICs) of the polyphenols were determined individually using the standard 96-well plate microdilution protocol. Following this, a checkerboard assay assessed potential synergistic interactions between each polyphenol and various antibiotics. Both hydroxycinnamic acid and itaconic acid exhibited no significant anti-DT104 effects when tested individually. However, in combination with antibiotics, both polyphenols demonstrated excellent anti-DT104 effects, showing synergy with all five antibiotics and reducing their individual MICs. To evaluate practical applications, one-gram portions of boneless, skinless chicken tenderloins were inoculated with DT104. Samples were treated with hydroxycinnamic acid and itaconic acid, while controls received no treatment (PBS). Treated and untreated samples were incubated at 10°C and 37°C, then plated on XLD at 2-hour intervals over 14 hours to assess bacterial growth. Results indicated a significant reduction in DT104 growth in polyphenol-treated samples compared to controls. Importantly, although individual polyphenols showed no anti-DT104 effect in MIC analysis, significant antimicrobial effects were observed in chicken samples. This could be due to the hurdle principle, where meat creates stress environments for DT104 in the presence of polyphenols. These findings suggest polyphenols could enhance antibiotics’ effectiveness against multi-drug-resistant pathogens in food matrices, potentially mitigating foodborne illness risks.