FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (5): 316-322.doi: 10.7506/spkx1002-6630-20180129-406

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The Mechanisms of Acid Tolerance Response of Salmonella and Listeria monocytogenes: A Review

TIAN Muyu1, ZHANG Yimin1, DONG Pengcheng1, MAO Yanwei1, LIANG Rongrong1, ZHU Lixian1,*, LUO Xin1,2   

  1. 1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China
  • Online:2019-03-15 Published:2019-04-02

Abstract: Salmonella and Listeria monocytogenes are considered as the major foodborne pathogens in meat products. Both pathogens can develop a strong tolerance response to a weakly acidic environment inducing high toxicity and resistance to acid and osmotic pressure, which poses potential health hazards to consumers. In this article, we mainly review the history of the discovery of the acid tolerance response (ATR) of Salmonella and Listeria monocytogenes, the hazards of ATR and the factors affecting its development. Furthermore, we elucidate the molecular mechanism of ATR based on intracellular pH modulation, stress proteins and cell membrane composition and fluidity.

Key words: food safety, Salmonella, Listeria monocytogenes, acid tolerance response, molecular mechanism

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