Abstract
The term “stress” refers to any extracellular influence that threatens the ability of microorganisms to perform their living functions. In nature, microorganisms are constantly exposed to diverse changes in temperature, oxygen, moisture, light, pH, and chemical composition. Thanks to their wide array of molecular responses that make them survive by providing cellular protection against stresses. This protection from such inevitable stresses in microbial systems is ensured by sophisticated genetic regulatory systems and molecular stress responses specific to individual chemical or physical threats. This chapter will summarize and discuss current knowledge about the oxidative stress response evolved in food pathogens following the oxidative stress encountered in food and food processing environments (including acid, osmotic and oxidative stress, starvation, detergents and disinfectants, chilling, heat, and other nonthermal technologies) and from the food preservation technologies designed to rapidly inactivate microbial cells including thermal processes such as low-temperature storage (refrigeration and freezing), irradiation, high-pressure processing, use of strong oxidant compounds, reduction of moisture content (concentration and drying), control of redox potential (use of controlled atmospheres and vacuum packaging), and acidification (fermentation and addition of organic acids) certainly with special emphasis on virulence and growth fitness.
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Rakhi, N.N., Bari, L., Rahaman, M.M. (2022). Response of Foodborne Pathogens to Oxidative Stress. In: Ding, T., Liao, X., Feng, J. (eds) Stress Responses of Foodborne Pathogens. Springer, Cham. https://doi.org/10.1007/978-3-030-90578-1_6
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