Emergence and stability of high-pressure resistance in different food-borne pathogens.

Applied and Environmental Microbiology
Dietrich VanlintAbram Aertsen

Abstract

High hydrostatic pressure (HHP) processing is becoming a valuable nonthermal food pasteurization technique, although there is reasonable concern that bacterial HHP resistance could compromise the safety and stability of HHP-processed foods. While the degree of natural HHP resistance has already been shown to vary greatly among and within bacterial species, a still unresolved question remains as to what extent different food-borne pathogens can actually develop HHP resistance. In this study, we therefore examined and compared the intrinsic potentials for HHP resistance development among strains of Escherichia coli, Shigella flexneri, Salmonella enterica serovars Typhimurium and Enteritidis, Yersinia enterocolitica, Aeromonas hydrophila, Pseudomonas aeruginosa, and Listeria innocua using a selective enrichment approach. Interestingly, of all strains examined, the acquisition of extreme HHP resistance could be detected in only some of the E. coli strains, indicating that a specific genetic predisposition might be required for resistance development. Furthermore, once acquired, HHP resistance proved to be a very stable trait that was maintained for >80 generations in the absence of HHP exposure. Finally, at the mechanistic level, H...Continue Reading

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Citations

Nov 23, 2013·Journal of the American Veterinary Medical Association·Lisa M FreemanLisa P Weeth
Feb 2, 2016·International Journal of Food Microbiology·Yuan Yao Chen, Michael G Gänzle
Jan 17, 2016·Annual Review of Food Science and Technology·T AbeeH M W den Besten
Jun 28, 2015·International Journal of Food Microbiology·Avelino Alvarez-OrdóñezMiguel Prieto
Nov 28, 2014·Journal of the Science of Food and Agriculture·Irene AlbertosIsabel Jaime
Apr 14, 2015·International Journal of Food Microbiology·Rigoberto Garcia-HernandezMichael G Gänzle
Jul 9, 2013·Biotechnology Advances·Maria J MotaJorge A Saraiva
Jul 9, 2013·International Journal of Food Microbiology·Dietrich VanlintAbram Aertsen
Aug 27, 2013·International Journal of Food Microbiology·N SagarzazuP Mañas
Jan 23, 2015·Frontiers in Microbiology·Angeliki MarietouDouglas H Bartlett
Jan 13, 2015·Journal of Food Protection·Yang LiuMichael G Gänzle
Oct 30, 2016·Applied and Environmental Microbiology·Elisa GayánAbram Aertsen
Nov 29, 2013·Chemical Communications : Chem Comm·Filip Meersman, Paul F McMillan
Mar 1, 2020·Applied and Environmental Microbiology·Adrián Álvarez-MolinaAvelino Alvarez-Ordóñez
Jul 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Oladipupo Odunayo Olatunde, Soottawat Benjakul
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Hui LiMichael Gänzle
Feb 18, 2021·Comprehensive Reviews in Food Science and Food Safety·Peiqing YangXiaojun Liao
Sep 27, 2020·Metabolic Engineering·Elisa GayánAbram Aertsen
May 14, 2020·Biophysical Journal·Anais C BourgesCatherine A Royer
Nov 4, 2021·Applied Microbiology and Biotechnology·K G MladenovićS D Kocić-Tanackov

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