Industrial and Host Associated Stress Responses in Food Microbes. Implications for Food Technology and Food Safety

Throughout the food processing chain and after ingestion by the host, food associated bacteria have to cope with a range of stress factors such as thermal and/or non-thermal inactivation treatments, refrigeration temperatures, freeze-drying, high osmolarity, acid pH in the stomach or presence of bil...

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Main Authors:	Lorena Ruiz, Michael G. G, Abram Aertsen, Christophe Nguyen-The, Avelino Alvarez-Ordonez
Formato:	Online
Idioma:	inglés
Publicado:	Frontiers Media SA 2021
Subjects:	QR1-502 Q1-390 food safety stress response pathogens spoilage bacteria bacterial stress response food quality food microbiology food preservation thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical)
Acceso en liña:	25602
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