Review of Shiga-toxin-producing Escherichia coli (STEC) and their significance in dairy production

C Farrokh, K Jordan, F Auvray, K Glass… - International journal of …, 2013 - Elsevier
The involvement of the pathogenic Shiga-toxin-producing Escherichia coli (STEC; also
called verocytotoxic-producing E. coli or VTEC) in sporadic cases and disease outbreaks is …

Stress Response of Escherichia coli

HJ Chung, W Bang, MA Drake - … in food science and food safety, 2006 - Wiley Online Library
Escherichia coli encounter numerous different stresses during their growth, survival, and
infection. These stresses are relevant to survival in foods and food processing environments …

[BOOK][B] Organic acids and food preservation

MM Theron, JFR Lues - 2010 - taylorfrancis.com
Although organic acids have been used to counteract pathogens in food for many years,
there is a glaring need to assess and improve their continued effectiveness and …

Modifications in membrane fatty acid composition of Salmonella typhimurium in response to growth conditions and their effect on heat resistance

A Álvarez-Ordóñez, A Fernández, M López… - International journal of …, 2008 - Elsevier
The effects of growth temperature (in the range 10–45° C) and acidification up to pH 4.5 of
the culture medium (Brain Heart Infusion, BHI) with different organic acids (acetic, citric and …

Recent advances in understanding the effect of acid-adaptation on the cross-protection to food-related stress of common foodborne pathogens

RA Wu, HG Yuk, D Liu, T Ding - Critical Reviews in Food Science …, 2022 - Taylor & Francis
Acid stress is one of the most common stresses that foodborne pathogens encounter. It
could occur naturally in foods as a by-product of anaerobic respiration (fermentation), or with …

Some Like It Hot: Heat Resistance of Escherichia coli in Food

H Li, M Gänzle - Frontiers in microbiology, 2016 - frontiersin.org
Heat treatment and cooking are common interventions for reducing the numbers of
vegetative cells and eliminating pathogenic microorganisms in food. Current cooking …

Effect of Food Processing-Related Stresses on Acid Tolerance of Listeria monocytogenes

KP Koutsoumanis, PA Kendall… - Applied and …, 2003 - Am Soc Microbiol
Stationary-phase cells of Listeria monocytogenes grown in glucose-free or glucose-
containing media were exposed for 90 min to various stresses, including acid stress (pH 4.0 …

[BOOK][B] Microbial stress adaptation and food safety

AE Yousef, VK Juneja - 2002 - taylorfrancis.com
The first book to address the subject, Microbial Stress Adaptation and Food Safety
emphasizes the implications of stress adaptation and its consequences for food safety. It …

Relationship between membrane fatty acid composition and heat resistance of acid and cold stressed Salmonella senftenberg CECT 4384

A Alvarez-Ordonez, A Fernandez, M Lopez… - Food …, 2009 - Elsevier
This study evaluates the adaptative response to heat (63° C) and the modifications in
membrane fatty acid composition of Salmonella senftenberg after its growth in an acidified …

Evaluation of the pH‐dependent, stationary‐phase acid tolerance in Listeria monocytogenes and Salmonella Typhimurium DT104 induced by culturing in media with 1 …

J Samelis, JS Ikeda, JN Sofos - Journal of Applied Microbiology, 2003 - academic.oup.com
Aims: To comparatively evaluate the adaptive stationary‐phase acid tolerance response
(ATR) in food‐borne pathogens induced by culturing in glucose‐containing media, as …