Co-Authors:
Burgess, C.M., Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
Gianotti, A., Department of Agricultural and Food Science Alma Mater Studiorum, Università di Bologna, Italy
Gruzdev, N., Department of Food Quality and Safety, Institute for Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, POB 6, Bet Dagan, Israel
Holah, J., Holchem Laboratories Ltd., Bury, United Kingdom
Knøchel, S., Department of Food Science, University of Copenhagen, Denmark
Lehner, A., Institute for Food Safety and Hygiene, University Zurich, Zurich, Switzerland
Margas, E., Bühler AG, Uzwil, Switzerland
Esser, S.S., Institute for Milk Hygiene, University of Veterinary Medicine Vienna, Vienna, Austria
Sela Saldinger, S., Department of Food Quality and Safety, Institute for Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, POB 6, Bet Dagan, Israel
Tresse, O., LUNAM Université, Oniris, Université de Nantes, SECALIM UMR1024 INRA, Nantes, France
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. © 2015 .
תפריט נגישות
ניגודיות עדינה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
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