Faculty of Veterinary Medicine, Urmia University Food Safety and Packaging 3092-7668 1 2 2025 08 01 Preliminary investigation into the impact of food-related stressors on the antibiotic susceptibility of Salmonella Typhi isolated from food sources 127 134 121741 10.30466/fsp.2025.56434.1014 EN Ata Kaboudari Department of Microbiology and Food Safety, Faculty of Veterinary Medicine, Lorestan University, Korramabad, Iran 0000-0001-5090-9552 Tooraj Mehdizadeh Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran 0000-0002-1582-7743 Journal Article 2025 07 30 <em>Salmonella </em>is responsible for causing significant morbidity and mortality in both humans and livestock annually. The development of antibiotic resistance in these bacteria is attributed to their exposure to various environmental stresses. Given the increase in antibiotic resistance in <em>Salmonella</em>, this study aimed to investigate the simultaneous effects of food-related stresses on the antibiotic susceptibility pattern of <em>Salmonella</em> Typhi. The stresses included osmotic pressure (1 and 4%), pH (7.3 and 5), heat (45 and 55 °C), cold (4 and 8 °C), and freezing (24 and 96 h). Changes in the antibiotic susceptibility patterns of <em>S.</em> Typhi were investigated using the disk diffusion method. The results showed that osmotic pressure and freezing time had the greatest effects on antibiotic susceptibility. Different stresses have different effects on the antibiotic susceptibility patterns of <em>S.</em> Typhi. The results of this study can be used as a basis for further research in this area. https://fsp.urmia.ac.ir/article_121741_a6e1bc6fa157eaa1707f26a3767e57f1.pdf