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

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

The response of foodborne pathogens to osmotic and desiccation stresses in the food chain. / Burgess, Catherine M.; Gianotti, Andrea; Gruzdev, Nadia; Holah, John; Knøchel, Susanne; Lehner, Angelika; Margas, Edyta; Esser, Stephan Schmitz; Sela Saldinger, Shlomo; Tresse, Odile.

In: International Journal of Food Microbiology, Vol. 221, 2016, p. 37-53.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Burgess, CM, Gianotti, A, Gruzdev, N, Holah, J, Knøchel, S, Lehner, A, Margas, E, Esser, SS, 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

APA

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, 221, 37-53. https://doi.org/10.1016/j.ijfoodmicro.2015.12.014

Vancouver

Burgess CM, Gianotti A, Gruzdev N, Holah J, Knøchel S, Lehner A et al. The response of foodborne pathogens to osmotic and desiccation stresses in the food chain. International Journal of Food Microbiology. 2016;221:37-53. https://doi.org/10.1016/j.ijfoodmicro.2015.12.014

Author

Burgess, Catherine M. ; Gianotti, Andrea ; Gruzdev, Nadia ; Holah, John ; Knøchel, Susanne ; Lehner, Angelika ; Margas, Edyta ; Esser, Stephan Schmitz ; Sela Saldinger, Shlomo ; Tresse, Odile. / The response of foodborne pathogens to osmotic and desiccation stresses in the food chain. In: International Journal of Food Microbiology. 2016 ; Vol. 221. pp. 37-53.

Bibtex

@article{b9312d5b5a214f458b32ae73cfacfcee,
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.",
keywords = "Campylobacter, Cronobacter, Desiccation, Listeria monocytogenes, Osmotic stress, Salmonella, Shiga toxin producing E. coli",
author = "Burgess, {Catherine M.} and Andrea Gianotti and Nadia Gruzdev and John Holah and Susanne Kn{\o}chel and Angelika Lehner and Edyta Margas and Esser, {Stephan Schmitz} and {Sela Saldinger}, Shlomo and Odile Tresse",
year = "2016",
doi = "10.1016/j.ijfoodmicro.2015.12.014",
language = "English",
volume = "221",
pages = "37--53",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",

}

RIS

TY - JOUR

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

VL - 221

SP - 37

EP - 53

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

ER -

ID: 154525127