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Response of Foodborne Pathogens to Cold Stress

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Stress Responses of Foodborne Pathogens

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Abstract

Low temperature is often used in food processing. However, a series of physical and biochemical modifications can be produced by foodborne pathogens in the process of transient stress and low temperature adaptation, these changes make foodborne pathogenic bacteria continue to grow at low temperature, and even increase its pathogenicity and drug resistance, causing huge damage to food safety and human health. This chapter mainly introduces the application of low temperature in food processing, the changes of physiological and biochemical characteristics of bacteria exposed to a cold environment, and the factors affecting the development of cold resistance of foodborne pathogens, with emphasis on various cold resistance mechanisms of foodborne pathogens.

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  1. Research Center for Environmental Ecology and Engineering, Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China

    Jiahui Li & Xihong Zhao

  2. Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China

    Wen Wang

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  1. Jiahui Li
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  2. Wen Wang
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  1. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China

    Tian Ding

  2. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China

    Xinyu Liao

  3. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China

    Jinsong Feng

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Li, J., Wang, W., Zhao, X. (2022). Response of Foodborne Pathogens to Cold 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_3

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