Next Article in Journal
Enrichment of Broiler Chickens’ Meat with Dietary Linseed Oil and Lysine Mixtures: Influence on Nutritional Value, Carcass Characteristics and Oxidative Stress Biomarkers
Next Article in Special Issue
Bacterial Spore Inactivation in Orange Juice and Orange Peel by Ultraviolet-C Light
Previous Article in Journal
Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 10
Issue 3
10.3390/foods10030617
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Review

Impact of the Resistance Responses to Stress Conditions Encountered in Food and Food Processing Environments on the Virulence and Growth Fitness of Non-Typhoidal Salmonellae

by
Silvia Guillén
,
Laura Nadal
,
Ignacio Álvarez
,
Pilar Mañas
and
Guillermo Cebrián
*
Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2-(Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain
*
Author to whom correspondence should be addressed.
Foods 2021, 10(3), 617; https://doi.org/10.3390/foods10030617
Submission received: 5 February 2021 / Revised: 24 February 2021 / Accepted: 10 March 2021 / Published: 14 March 2021
(This article belongs to the Special Issue New Insight into the Mechanisms of Microbial Resistance and of Inactivation of New and Traditional Technologies for Food Preservation)
Browse Figures
Versions Notes

Abstract

The success of Salmonella as a foodborne pathogen can probably be attributed to two major features: its remarkable genetic diversity and its extraordinary ability to adapt. Salmonella cells can survive in harsh environments, successfully compete for nutrients, and cause disease once inside the host. Furthermore, they are capable of rapidly reprogramming their metabolism, evolving in a short time from a stress-resistance mode to a growth or virulent mode, or even to express stress resistance and virulence factors at the same time if needed, thanks to a complex and fine-tuned regulatory network. It is nevertheless generally acknowledged that the development of stress resistance usually has a fitness cost for bacterial cells and that induction of stress resistance responses to certain agents can trigger changes in Salmonella virulence. In this review, we summarize and discuss current knowledge concerning the effects that the development of resistance responses to stress conditions encountered in food and food processing environments (including acid, osmotic and oxidative stress, starvation, modified atmospheres, detergents and disinfectants, chilling, heat, and non-thermal technologies) exerts on different aspects of the physiology of non-typhoidal Salmonellae, with special emphasis on virulence and growth fitness.
Keywords: Salmonella; foodborne pathogen; food preservation; stress resistance responses Salmonella; foodborne pathogen; food preservation; stress resistance responses

Share and Cite

MDPI and ACS Style

Guillén, S.; Nadal, L.; Álvarez, I.; Mañas, P.; Cebrián, G. Impact of the Resistance Responses to Stress Conditions Encountered in Food and Food Processing Environments on the Virulence and Growth Fitness of Non-Typhoidal Salmonellae. Foods 2021, 10, 617. https://doi.org/10.3390/foods10030617

AMA Style

Guillén S, Nadal L, Álvarez I, Mañas P, Cebrián G. Impact of the Resistance Responses to Stress Conditions Encountered in Food and Food Processing Environments on the Virulence and Growth Fitness of Non-Typhoidal Salmonellae. Foods. 2021; 10(3):617. https://doi.org/10.3390/foods10030617

Chicago/Turabian Style

Guillén, Silvia, Laura Nadal, Ignacio Álvarez, Pilar Mañas, and Guillermo Cebrián. 2021. "Impact of the Resistance Responses to Stress Conditions Encountered in Food and Food Processing Environments on the Virulence and Growth Fitness of Non-Typhoidal Salmonellae" Foods 10, no. 3: 617. https://doi.org/10.3390/foods10030617

APA Style

Guillén, S., Nadal, L., Álvarez, I., Mañas, P., & Cebrián, G. (2021). Impact of the Resistance Responses to Stress Conditions Encountered in Food and Food Processing Environments on the Virulence and Growth Fitness of Non-Typhoidal Salmonellae. Foods, 10(3), 617. https://doi.org/10.3390/foods10030617

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop