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

Research output: Contribution to journalJournal articleResearchpeer-review


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

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 languageEnglish
JournalInternational Journal of Food Microbiology
Pages (from-to)37-53
Number of pages17
Publication statusPublished - 2016

    Research areas

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

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