Abstract: Some serotypes of Escherichia coli (E. coli) such as E. coli O157:H7 can cause serious diseases in humans. Pathogenic E. coli is widespread in primary agricultural products and encounter various environmental stresses during food processing. After a period of adaptation to a weakly acidic environment, it develops an inducible acid tolerance response, which enhances its ability to survive in a strongly acidic environment and may also enhance its resistance to heat, cold, osmotic pressure and antibiotics, posing a great threat to food safety. This article provides an overview of recent progress in research on the inducible acid tolerance response, two-component regulatory system, pH homeostatic system, cell membrane fluidity regulation, macromolecular protection and cross-protection of E. coli, which may provide theoretical guidance for deep understanding of the stress response of E. coli during food processing and for the development of measures for its prevention and control in the future.

Key words: Escherichia coli; acid tolerance response; cross-protection; mechanism