title: The response of foodborne pathogens to osmotic and desiccation stresses in the food chain.
abstract: In combination with other strategies, hyperosmolarity and desiccation are frequently used by the food processing industry as a means to prevent bacterial proliferation, and particularly that of foodborne pathogens, in food products. However, it is increasingly observed that bacteria, including human pathogens, encode mechanisms to survive and withstand these stresses. This review provides an overview of the mechanisms employed by Salmonella spp., Shiga toxin producing E. coli, Cronobacter spp., Listeria monocytogenes and Campylobacter spp. to tolerate osmotic and desiccation stresses and identifies gaps in knowledge which need to be addressed to ensure the safety of low water activity and desiccated food products.
authors.affiliation: Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland. Electronic address: Kaye.burgess@teagasc.ie.
authors.forename: Catherine M
authors.initials: CM
authors.lastname: Burgess
authors.affiliation: Department of Agricultural and Food Science Alma Mater Studiorum, Università di Bologna, Italy.
authors.forename: Andrea
authors.initials: A
authors.lastname: Gianotti
authors.affiliation: Department of Food Quality and Safety, Institute for Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, POB 6, Bet Dagan 50250, Israel.
authors.forename: Nadia
authors.initials: N
authors.lastname: Gruzdev
authors.affiliation: Holchem Laboratories Ltd., Bury BL9 8RD, United Kingdom.
authors.forename: John
authors.initials: J
authors.lastname: Holah
authors.affiliation: Department of Food Science, University of Copenhagen, Denmark.
authors.forename: Susanne
authors.initials: S
authors.lastname: Knøchel
authors.affiliation: Institute for Food Safety and Hygiene, University Zurich, Zurich, Switzerland.
authors.forename: Angelika
authors.initials: A
authors.lastname: Lehner
authors.affiliation: Bühler AG, 9240 Uzwil, Switzerland.
authors.forename: Edyta
authors.initials: E
authors.lastname: Margas
authors.affiliation: Institute for Milk Hygiene, University of Veterinary Medicine Vienna, Vienna, Austria.
authors.forename: Stephan Schmitz
authors.initials: SS
authors.lastname: Esser
authors.affiliation: Department of Food Quality and Safety, Institute for Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, POB 6, Bet Dagan 50250, Israel.
authors.forename: Shlomo
authors.initials: S
authors.lastname: Sela Saldinger
authors.affiliation: LUNAM Université, Oniris, Université de Nantes, SECALIM UMR1024 INRA, Nantes, France.
authors.forename: Odile
authors.initials: O
authors.lastname: Tresse
mesh_terms: D018407:Bacterial Physiological Phenomena; D003890:Desiccation; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000592:standards*; D013312:Stress, Physiological / Q000502:physiology*
keywords: Campylobacter; Cronobacter; Desiccation; Listeria monocytogenes; Osmotic stress; Salmonella; Shiga toxin producing E. coli