A Review of Cross-Adaptation and Underlying Molecular Mechanism of Foodborne Pathogens

doi:10.7506/spkx1002-6630-20200630-380

FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (23): 243-254.doi: 10.7506/spkx1002-6630-20200630-380

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A Review of Cross-Adaptation and Underlying Molecular Mechanism of Foodborne Pathogens

CHEN Xin, HU Lingping, YING Yubin, LIU Jialin, HU Yaqin, DING Tian

(National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China)

Online:2020-12-15 Published:2020-12-28

Abstract

Abstract: Foodborne pathogenic bacteria are prone to cross-adaptation under food processing and storage-related stresses. This phenomenon leads bacteria subjected to sublethal stress develop tolerance to other stresses so that they can survive in subsequent sterilization or bacteriostatic treatment, posing a potential risk to food safety. This article reviews the current understanding of cross-adaptation in common foodborne pathogens, the factors influencing it and its molecular mechanism in order to provide a basis for reducing bacterial cross-adaptation to enhance microbial food safety.

Key words: foodborne pathogens; cross-adaptation; tolerance; molecular mechanism; food safety

CLC Number:

TS205.9

CHEN Xin, HU Lingping, YING Yubin, LIU Jialin, HU Yaqin, DING Tian. A Review of Cross-Adaptation and Underlying Molecular Mechanism of Foodborne Pathogens[J]. FOOD SCIENCE, 2020, 41(23): 243-254.

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A Review of Cross-Adaptation and Underlying Molecular Mechanism of Foodborne Pathogens

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