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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 ( P  < 0.05) after exposure to single NaCl concentrations. A sequential increase of NaCl concentration decreased ( P  < 0.05) the antibiotic sensitivities of  S. typhimurium  NCCP10812 to chloramphenicol, gentamicin, and oxytetracycline. NaCl exposure also increased ( P  < 0.05) 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 .

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