Response of Foodborne Pathogens to Acid Stress

Yizhi Xu, Daniel Amund, Ricardo A. Wu, Tian Ding

    Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

    1 Citation (Scopus)

    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.
    Original languageEnglish
    Title of host publicationStress Responses of Foodborne Pathogens
    EditorsTian Ding, Xinyu Liao, Jinsong Feng
    PublisherSpringer Nature Switzerland AG
    Chapter4
    Pages95-124
    Number of pages30
    ISBN (Electronic)9783030905781
    ISBN (Print)9783030905774
    DOIs
    Publication statusPublished - 20 Apr 2022

    Bibliographical note

    Publisher Copyright:
    © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022.

    Keywords

    • Acid
    • Acid tolerance response (atr)
    • Foodborne pathogen

    ASJC Scopus subject areas

    • General Engineering
    • General Agricultural and Biological Sciences

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