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

Catherine M. Burgess; Andrea Gianotti; Nadia Gruzdev; John Holah; Susanne Knøchel; Angelika Lehner; Edyta Margas; Stephan Schmitz Esser; Shlomo Sela Saldinger; Odile Tresse

doi:10.1016/j.ijfoodmicro.2015.12.014

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

Catherine M. Burgess^*, Andrea Gianotti, Nadia Gruzdev, John Holah, Susanne Knøchel, Angelika Lehner, Edyta Margas, Stephan Schmitz Esser, Shlomo Sela Saldinger, Odile Tresse

^*Corresponding author for this work

Food Microbiology, Gut Health, and Fermentation

77 Citations (Scopus)

162 Downloads (Pure)

Abstract

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.

Original language	English
Journal	International Journal of Food Microbiology
Volume	221
Pages (from-to)	37-53
Number of pages	17
ISSN	0168-1605
DOIs	https://doi.org/10.1016/j.ijfoodmicro.2015.12.014
Publication status	Published - 2016

Keywords

Campylobacter
Cronobacter
Desiccation
Listeria monocytogenes
Osmotic stress
Salmonella
Shiga toxin producing E. coli

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Burgess_2016_The_response_of_foodborneFinal published version, 518 KBLicence: CC BY-NC-ND

Cite this

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title = "The response of foodborne pathogens to osmotic and desiccation stresses in the food chain",

abstract = "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.",

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doi = "10.1016/j.ijfoodmicro.2015.12.014",

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T1 - The response of foodborne pathogens to osmotic and desiccation stresses in the food chain

AU - Burgess, Catherine M.

AU - Gianotti, Andrea

AU - Gruzdev, Nadia

AU - Holah, John

AU - Knøchel, Susanne

AU - Lehner, Angelika

AU - Margas, Edyta

AU - Esser, Stephan Schmitz

AU - Sela Saldinger, Shlomo

AU - Tresse, Odile

PY - 2016

Y1 - 2016

N2 - 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.

AB - 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.

KW - Campylobacter

KW - Cronobacter

KW - Desiccation

KW - Listeria monocytogenes

KW - Osmotic stress

KW - Salmonella

KW - Shiga toxin producing E. coli

U2 - 10.1016/j.ijfoodmicro.2015.12.014

DO - 10.1016/j.ijfoodmicro.2015.12.014

M3 - Journal article

C2 - 26803272

AN - SCOPUS:84954479248

SN - 0168-1605

VL - 221

SP - 37

EP - 53

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

ER -

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

Abstract

Keywords

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