Response of Foodborne Pathogens to Acid Stress

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.