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dc.contributor.authorBurgess, Catherine
dc.contributor.authorGianotti, Andrea
dc.contributor.authorGruzdev, Nadia
dc.contributor.authorHolah, John
dc.contributor.authorKnøchel, Susanne
dc.contributor.authorLehner, Angelika
dc.contributor.authorMargas, Edyta
dc.contributor.authorSchmitz Esser, Stephan
dc.contributor.authorSela (Saldinger), Shlomo
dc.contributor.authorTresse, Odile
dc.date.accessioned2020-08-04T14:26:44Z
dc.date.available2020-08-04T14:26:44Z
dc.date.issued2016-01-02
dc.identifier.citationBurgess, C., Gianotti, A., Gruzdev, N., Holah, J., Knøchel, S., Lehner, A., Margas, E., Esser, S., Sela (Saldinger), S. and Tresse, O. (2016). The response of foodborne pathogens to osmotic and desiccation stresses in the food chain. International Journal of Food Microbiology, 221, 37-53. doi: http://dx.doi.org/10.1016/j.ijfoodmicro.2015.12.014en_US
dc.identifier.urihttp://hdl.handle.net/11019/2252
dc.descriptionpeer-revieweden_US
dc.description.abstractIn combination with other strategies, hyperosmolarity and desiccation are frequently used by the food processing industry as a means to prevent bacterial proliferation, and particularly that of foodborne pathogens, in food products. However, it is increasingly observed that bacteria, including human pathogens, encode mechanisms to survive and withstand these stresses. This review provides an overview of the mechanisms employed by Salmonella spp., Shiga toxin producing E. coli, Cronobacter spp., Listeria monocytogenes and Campylobacter spp. to tolerate osmotic and desiccation stresses and identifies gaps in knowledge which need to be addressed to ensure the safety of low water activity and desiccated food products.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesInternational Journal of Food Microbiology;Vol. 221
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectOsmotic stressen_US
dc.subjectDesiccationen_US
dc.subjectSalmonellaen_US
dc.subjectCronobacteren_US
dc.subjectShiga toxin producing E. colien_US
dc.subjectListeria monocytogenesen_US
dc.subjectCampylobacteren_US
dc.titleThe response of foodborne pathogens to osmotic and desiccation stresses in the food chainen_US
dc.typeArticleen_US
dc.embargo.terms2017-01-02en_US
dc.identifier.doihttp://dx.doi.org/10.1016/j.ijfoodmicro.2015.12.014
dc.contributor.sponsorEuropean Unionen_US
dc.contributor.sponsorGrantNumberCGAFA1202en_US
refterms.dateFOA2017-01-02T00:00:00Z


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