Persistence and Antimicrobial Resistance of Bacterial Pathogens in the Food Processing Environment

Dear Colleagues,

Foodborne pathogens can remarkably evade and survive the adverse conditions that prevail in the food industry by developing resistance mechanisms against a variety of the stresses posed to them (e.g., osmotic, acidic, thermal, cold stresses); these stresses are caused by several processes encountered during food production, such as salting, acidification, heating, and the chilling of foods, eventually leading to their persistence in the food processing environment. The persistence of microbial pathogens in the food industry is frequently expressed through microorganisms’ acquired antimicrobial resistance and especially through the development of antibiotic resistance and/or resistance to common disinfectants and sanitizers (e.g., quaternary ammonium compounds). Thus, the aim of this Special Issue is to effectively describe the recorded persistence of bacterial pathogens (e.g., Salmonella, Campylobacter, Listeria monocytogenes, Staphylococcus aureus) in the food industry in terms of their resistance to the stresses that simulate the processing of foods, while also to monitor the potential antimicrobial resistance contributing to the conferred persistence of pathogens in the food processing environment.

Dr. Marios Mataragas
Dr. Shuxiang Liu
Dr. Nikolaos D. Andritsos
Guest Editors

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