title: An overview of molecular stress response mechanisms in Escherichia coli contributing to survival of Shiga toxin-producing Escherichia coli during raw milk cheese production.
abstract: 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.
authors.affiliation: Institute for Food Safety and Hygiene, University of Zurich, Winterthurerstrasse 272, 8057 Zürich, Switzerland.
authors.forename: Silvio
authors.initials: S
authors.lastname: Peng
authors.forename: Taurai
authors.initials: T
authors.lastname: Tasara
authors.forename: Jörg
authors.initials: J
authors.lastname: Hummerjohann
authors.forename: Roger
authors.initials: R
authors.lastname: Stephan
mesh_terms: D000818:Animals; D002417:Cattle; D002611:Cheese / Q000382:microbiology*; D003257:Consumer Product Safety; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006801:Humans; D050296:Microbial Viability; D008892:Milk / Q000382:microbiology; D022603:Shiga Toxins / Q000096:biosynthesis; D054323:Shiga-Toxigenic Escherichia coli / Q000254:growth & development* / Q000378:metabolism; D013312:Stress, Physiological
chemical_list: D022603:Shiga Toxins