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פותח על ידי קלירמאש פתרונות בע"מ -
Desiccation of Salmonella Enterica Induces Cross-Tolerance to Other Stresses
Year:
2016
Authors :
סלע, שלמה
;
.
ראג'ה, צ'לאילה אדוארד
;
.
Volume :
1
Co-Authors:
Saldinger, S.S., Microbial Food-Safety Research Unit, Department of Food Quality and Safety, Institute for Postharvest and Food Sciences - The Volcani Center, Bet Dagan, Israel
Raja, C.E., Microbial Food-Safety Research Unit, Department of Food Quality and Safety, Institute for Postharvest and Food Sciences - The Volcani Center, Bet Dagan, Israel
Facilitators :
From page:
725
To page:
735
(
Total pages:
11
)
Abstract:
During cycling from host to nonhost environments, Salmonella encounter a variety of environmental insults ranging from temperature fluctuations, nutrient availability, and changes in osmolarity to oxidative stress and desiccation. The ability of Salmonella to withstand desiccation stress enables this pathogen to persist in agricultural and in food industry settings for long times and to pose an important food safety risk. Desiccated Salmonella cells develop cross-tolerance to a range of other stresses the pathogen might encounter in agro-industrial environments with important food safety consequences. This chapter provides an overview of desiccation stress response in Salmonella, reviews the current literature on the development of cross-tolerance in desiccated Salmonella cells, and discusses stress response mechanisms potentially responsible for the development of cross-tolerance. The chapter also highlights the potential implications of the cross-tolerance phenomenon to the safety of the food supply chain. © 2016 John Wiley & Sons, Inc. All rights reserved.
Note:
Related Files :
Cross-tolerance
dehydration
desiccation
Salmonella
Stresses
עוד תגיות
תוכן קשור
More details
DOI :
10.1002/9781119004813.ch69
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
פרק מתוך ספר
;
.
Language:
אנגלית
Editors' remarks:
ID:
32443
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:10
Scientific Publication
Desiccation of Salmonella Enterica Induces Cross-Tolerance to Other Stresses
1
Saldinger, S.S., Microbial Food-Safety Research Unit, Department of Food Quality and Safety, Institute for Postharvest and Food Sciences - The Volcani Center, Bet Dagan, Israel
Raja, C.E., Microbial Food-Safety Research Unit, Department of Food Quality and Safety, Institute for Postharvest and Food Sciences - The Volcani Center, Bet Dagan, Israel
Desiccation of Salmonella Enterica Induces Cross-Tolerance to Other Stresses
During cycling from host to nonhost environments, Salmonella encounter a variety of environmental insults ranging from temperature fluctuations, nutrient availability, and changes in osmolarity to oxidative stress and desiccation. The ability of Salmonella to withstand desiccation stress enables this pathogen to persist in agricultural and in food industry settings for long times and to pose an important food safety risk. Desiccated Salmonella cells develop cross-tolerance to a range of other stresses the pathogen might encounter in agro-industrial environments with important food safety consequences. This chapter provides an overview of desiccation stress response in Salmonella, reviews the current literature on the development of cross-tolerance in desiccated Salmonella cells, and discusses stress response mechanisms potentially responsible for the development of cross-tolerance. The chapter also highlights the potential implications of the cross-tolerance phenomenon to the safety of the food supply chain. © 2016 John Wiley & Sons, Inc. All rights reserved.
Scientific Publication
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