Yizhi Xu, Daniel Amund, Ricardo A. Wu and Tian Ding 2022. Response of Foodborne Pathogens to Acid Stress. in: Tian Ding, Xinyu Liao and Jinsong Feng (ed.) Stress Responses of Foodborne Pathogens Springer Nature.
| Chapter title | Response of Foodborne Pathogens to Acid Stress |
|---|---|
| Authors | Yizhi Xu, Daniel Amund, Ricardo A. Wu and Tian Ding |
| Editors | Tian Ding, Xinyu Liao and Jinsong Feng |
| Abstract | Acids have been widely used in food processing to enhance flavour, prevent the deterioration of food and eliminate or retard the growth of foodborne pathogens. The inhibition of foodborne pathogens can be due to disruption of outer structure of the microbial cell, inhibition of metabolic processes, or damage to the macro-cellular components such as nucleic acids and enzymes. However, some foodborne pathogens might survive, adapt, and develop tolerance to acid stress via a wide range of molecular mechanisms. Various intrinsic and extrinsic factors can affect the development of acid tolerance responses. In this chapter, we reviewed the acids commonly used in the food industry. We also discussed different modes of action of acids, the tolerance response induced in foodborne pathogens after being exposed to acid, and the various factors affecting the development of acid tolerance response. |
| Book title | Stress Responses of Foodborne Pathogens |
| Year | 2022 |
| Publisher | Springer Nature |
| Publication dates | |
| Published | 22 Apr 2022 |
| ISBN | 9783030905774 |
| 9783030905781 | |
| 9783030905804 | |
| Digital Object Identifier (DOI) | https://doi.org/10.1007/978-3-030-90578-1_4 |
| Web address (URL) | http://dx.doi.org/10.1007/978-3-030-90578-1_4 |