The response of foodborne pathogens to osmotic and desiccation stresses in the food chain

被引：144

作者：

Burgess, Catherine M. ^{[1
]}

Gianotti, Andrea ^{[2
]}

Gruzdev, Nadia ^{[3
]}

Holah, John ^{[4
]}

Knochel, Susanne ^{[5
]}

Lehner, Angelika ^{[6
]}

Margas, Edyta ^{[7
]}

Esser, Stephan Schmitz ^{[8
]}

Sela , Shlomo ^{[3
]}

Tresse, Odile ^{[9
]}

机构：

[1] Teagasc Food Res Ctr, Food Safety Dept, Dublin, Ireland

[2] Univ Bologna, Dept Agr & Food Sci Alma Mater Studiorum, I-40126 Bologna, Italy

[3] Agr Res Org, Volcani Ctr, Inst Postharvest & Food Sci, Dept Food Qual & Safety, POB 6, IL-50250 Bet Dagan, Israel

[4] Holchem Labs Ltd, Bury BL9 8RD, England

[5] Univ Copenhagen, Dept Food Sci, DK-1168 Copenhagen, Denmark

[6] Univ Zurich, Inst Food Safety & Hyg, Zurich, Switzerland

[7] Buhler AG, CH-9240 Uzwil, Switzerland

[8] Univ Vet Med Vienna, Inst Milk Hyg, Vienna, Austria

[9] Univ Nantes, LUNAM Univ, Oniris, INRA,SECALIM UMR1024, Nantes, France

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2016年 / 221卷

关键词：

Osmotic stress; Desiccation; Salmonella; Cronobacter; Shiga toxin producing E. coli; Listeria monocytogenes; Campylobacter; ENTERICA SEROVAR ENTERITIDIS; ESCHERICHIA-COLI O157-H7; POWDERED INFANT FORMULA; GLYCINE BETAINE TRANSPORT; ENTEROBACTER-SAKAZAKII STRAINS; LISTERIA-MONOCYTOGENES STRAINS; COMPLETE GENOME SEQUENCE; L-CARNITINE TRANSPORTER; DNA-BINDING PROTEIN; SALMONELLA-ENTERICA;

D O I：

10.1016/j.ijfoodmicro.2015.12.014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. (C) 2016 The Authors. Published by Elsevier B.V.

引用

页码：37 / 53

页数：17

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