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.
|Item Type:||Journal Article, refereed, further contribution|
|Communities & Collections:||05 Vetsuisse Faculty > Institute of Food Safety and Hygiene|
|DDC:||570 Life sciences; biology
610 Medicine & health
|Deposited On:||18 Mar 2012 16:55|
|Last Modified:||27 Nov 2013 20:14|
|Publisher:||International Association for Food Protection|
Users (please log in): suggest update or correction for this item
Repository Staff Only: item control page