Food-borne bacterial pathogens encounter a number of stressors
during food processing and preservation. More and more pathogens
are able to adapt their physiological properties and/or genetic
expression to survive these stressors and pose a risk to food
safety and public health. This book provides the reader with a
comprehensive overview of common food processing-associated
stressors (e.g., heat, cold, acid, osmosis, and oxidation) and
deals with the molecular basis of the respective bacterial stress
response mechanisms (e.g., viable but nonculturable state, biofilm
formation, sporulation, and cross-protection response).
Additionally, various chapters cover the response mechanisms of
foodborne pathogens to emerging nonthermal sterilisation
technologies such as ultrasound, high-pressure processing, pulsed
electric fields, ultraviolet light, irradiation and phytochemicals.
Through this book we also learn about future prospects for the
efficient control of stress adaption in foodborne pathogens to
ensure maximum consumer safety. This book offers a valuable
resource for researchers, graduate students, food process engineers
and product developers in the fields of food science and
microbiology.
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