The response of foodborne pathogens to osmotic and desiccation stresses in the food chain
| Autor: | Shlomo Sela, Nadia Gruzdev, Andrea Gianotti, Angelika Lehner, J.T. Holah, Odile Tresse, Catherine M. Burgess, Stephan Schmitz Esser, Susanne Knøchel, Edyta Margas |
|---|---|
| Přispěvatelé: | European Union, CGAFA1202, University of Zurich, Burgess, C M, Food Safety Department, Teagasc Food Research Center Ashtown, Teagasc - The Agriculture and Food Development Authority (Teagasc)-Teagasc - The Agriculture and Food Development Authority (Teagasc), Alma Mater Studiorum Università di Bologna [Bologna] (UNIBO), Agricultural Research Organization, Holchem Laboratories, Partenaires INRAE, Department of Food Science, Faculty of Health and Medical Sciences, University of Copenhagen = Københavns Universitet (KU)-University of Copenhagen = Københavns Universitet (KU), Institute for Food Safety and Hygiene, Universität Zürich [Zürich] = University of Zurich (UZH), Buhler AG, University of Veterinary Medicine [Vienna] (Vetmeduni), UMR 1014 SECurité des ALIments et Microbiologie, Institut National de la Recherche Agronomique (INRA)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Burgess, Catherine M, Gianotti, Andrea, Gruzdev, Nadia, Holah, John, Knøchel, Susanne, Lehner, Angelika, Margas, Edyta, Esser, Stephan Schmitz, Sela Saldinger, Shlomo, Tresse, Odile |
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Osmotic stress [SDV]Life Sciences [q-bio] 030106 microbiology 610 Medicine & health Human pathogen Bacterial Physiological Phenomena medicine.disease_cause Microbiology 03 medical and health sciences Food chain Listeria monocytogenes Stress Physiological Salmonella medicine Food microbiology Food-Processing Industry Food science Cronobacter Desiccation Safety Risk Reliability and Quality 10082 Institute of Food Safety and Hygiene 1106 Food Science Listeria monocytogene biology Osmotic stre business.industry Medicine (all) Campylobacter 2404 Microbiology General Medicine biology.organism_classification Shiga toxin producing E. coli Food Microbiology Food processing 570 Life sciences business Food Science |
| Zdroj: | International Journal of Food Microbiology International Journal of Food Microbiology, Elsevier, 2016, 221, pp.37-53. ⟨10.1016/j.ijfoodmicro.2015.12.014⟩ Burgess, C M, Gianotti, A, Gruzdev, N, Holah, J, Knøchel, S, Lehner, A, Margas, E, Esser, S S, Sela Saldinger, S & Tresse, O 2016, ' The response of foodborne pathogens to osmotic and desiccation stresses in the food chain ', International Journal of Food Microbiology, vol. 221, pp. 37-53 . https://doi.org/10.1016/j.ijfoodmicro.2015.12.014 |
| ISSN: | 0168-1605 |
| DOI: | 10.1016/j.ijfoodmicro.2015.12.014⟩ |
| Popis: | International audience; 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect