Response of Foodborne Pathogens to Acid Stress

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 titleResponse of Foodborne Pathogens to Acid Stress
AuthorsYizhi Xu, Daniel Amund, Ricardo A. Wu and Tian Ding
EditorsTian 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 titleStress Responses of Foodborne Pathogens
Year2022
PublisherSpringer Nature
Publication dates
Published22 Apr 2022
ISBN9783030905774
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

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