Quick Search:

uzh logo
Browse by:

Zurich Open Repository and Archive

Maintenance: Tuesday, July the 26th 2016, 07:00-10:00

ZORA's new graphical user interface will be relaunched (For further infos watch out slideshow ZORA: Neues Look & Feel). There will be short interrupts on ZORA Service between 07:00am and 10:00 am. Please be patient.

Peng, S; Tasara, T; Hummerjohann, J; Stephan, R (2011). An overview of molecular stress response mechanisms in Escherichia coli contributing to survival of STEC during the raw milk cheese production. Journal of Food Protection, 74(5):849-864.

Full text not available from this repository.

View at publisher


The ability of foodborne pathogens to survive in certain foods mainly depends on stress response mechanisms. Insight into molecular properties enabling pathogenic bacteria to survive in food is valuable for improvement of the control of pathogens during food processing. Raw milk cheeses are a potential source for human infections with Shiga toxin-producing Escherichia coli (STEC). In this review, we focused on the stress response mechanisms important for allowing STEC to survive raw milk cheese production processes. The major components and regulation pathways for general, acid, osmotic, and heat shock stress responses in E. coli and the implications of these responses for the survival of STEC in raw milk cheeses are discussed.


13 citations in Web of Science®
13 citations in Scopus®
Google Scholar™


Additional indexing

Item Type:Journal Article, refereed, further contribution
Communities & Collections:05 Vetsuisse Faculty > Institute of Food Safety and Hygiene
Dewey Decimal Classification:570 Life sciences; biology
610 Medicine & health
Deposited On:18 Mar 2012 16:55
Last Modified:05 Apr 2016 15:42
Publisher:International Association for Food Protection
Publisher DOI:10.4315/0362-028X.JFP-10-469
PubMed ID:21549061

Users (please log in): suggest update or correction for this item

Repository Staff Only: item control page