The response of foodborne pathogens to osmotic and desiccation stresses in the food chain
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Author
Burgess, Catherine
Gianotti, Andrea
Gruzdev, Nadia
Holah, John
Knøchel, Susanne
Lehner, Angelika
Margas, Edyta
Esser, Stephan Schmitz
Sela (Saldinger), Shlomo
Tresse, Odile
Keyword
Osmotic stressDesiccation
Salmonella
Cronobacter
Shiga toxin producing E. coli
Listeria monocytogenes
Campylobacter
Date
2016-03
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Burgess, C. M., Gianotti, A., Gruzdev, N., Holah, J., Knøchel, S., Lehner, A., Margas, E., Schmitz Esser, S., Shlomo (Saldinger), S., Tresse, O. The response of foodborne pathogens to osmotic and desiccation stresses in the food chain, International Journal of Food Microbiology, 2016, 221, 37-53. DOI: https://doi.org/10.1016/j.ijfoodmicro.2015.12.014Abstract
In 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.Funder
European UnionGrant Number
CGAFA1202ae974a485f413a2113503eed53cd6c53
https://doi.org/10.1016/j.ijfoodmicro.2015.12.014
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