Back to Search Start Over

Recent advances in understanding the effect of acid-adaptation on the cross-protection to food-related stress of common foodborne pathogens.

Recent advances in understanding the effect of acid-adaptation on the cross-protection to food-related stress of common foodborne pathogens.

Authors :
Wu RA
Yuk HG
Liu D
Ding T
Source :
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2022; Vol. 62 (26), pp. 7336-7353. Date of Electronic Publication: 2021 Apr 27.
Publication Year :
2022

Abstract

Acid stress is one of the most common stresses that foodborne pathogens encounter. It could occur naturally in foods as a by-product of anaerobic respiration (fermentation), or with the addition of acids. However, foodborne pathogens have managed to survive to acid conditions and consequently develop cross-protection to subsequent stresses, challenging the efficacy of hurdle technologies. Here, we cover the studies describing the cross-protection response following acid-adaptation, and the possible molecular mechanisms for cross-protection. The current and future prospective of this research topic with the knowledge gaps in the literature are also discussed. Exposure to acid conditions (pH 3.5 - 5.5) could induce cross-protection for foodborne pathogens against subsequent stress or multiple stresses such as heat, cold, osmosis, antibiotic, disinfectant, and non-thermal technology. So far, the known molecular mechanisms that might be involved in cross-protection include sigma factors, glutamate decarboxylase (GAD) system, protection or repair of molecules, and alteration of cell membrane. Cross-protection could pose a serious threat to food safety, as many hurdle technologies are believed to be effective in controlling foodborne pathogens. Thus, the exact mechanisms underlying cross-protection in a diversity of bacterial species, stress conditions, and food matrixes should be further studied to reduce potential food safety risks.HighlightsFoodborne pathogens have managed to survive to acid stress, which may provide protection to subsequent stresses, known as cross-protection.Acid-stress may induce cross-protection to many stresses such as heat, cold, osmotic, antibiotic, disinfectant, and non-thermal technology stress.At the molecular level, foodborne pathogens use different cross-protection mechanisms, which may correlate with each other.

Details

Language :
English
ISSN :
1549-7852
Volume :
62
Issue :
26
Database :
MEDLINE
Journal :
Critical reviews in food science and nutrition
Publication Type :
Academic Journal
Accession number :
33905268
Full Text :
https://doi.org/10.1080/10408398.2021.1913570