Suicide through stress: A bacterial response to sub-lethal injury in the food environment

The response of bacteria to sub-lethal injury is an important aspect of food microbiology as many inimical processes to which bacteria are subjected during processing are non-lethal. For pathogens like Salmonella and Escherichia coli, the difference in injury levels of exponential phase cells compar...

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Veröffentlicht in:	International journal of food microbiology 2007-11, Vol.120 (1), p.46-50
Hauptverfasser:	Dodd, Christine E.R., Richards, Philip J., Aldsworth, Timothy G.
Format:	Artikel
Sprache:	eng
Schlagworte:	bacterial contamination Bacterial Proteins - genetics Bacterial Proteins - metabolism Biological and medical sciences Colony Count, Microbial Escherichia coli Escherichia coli - cytology Escherichia coli - genetics Escherichia coli - metabolism Escherichia coli - physiology Food Handling - methods Food industries food industry Food Microbiology food pathogens food preservation foods Free radicals Free Radicals - metabolism freeze-thaw cycles Fundamental and applied biological sciences. Psychology heat treatment Models, Biological oxidative stress resistance mechanisms RpoS Salmonella Salmonella - cytology Salmonella - genetics Salmonella - metabolism Salmonella - physiology sigma factors Stationary phase stress tolerance Sub-lethal injury Suicide response
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