HIGH-PRESSURE DESTRUCTION KINETICS OF SPOILAGE AND PATHOGENIC BACTERIA IN RAW MILK CHEESE

2007 ◽  
Vol 30 (3) ◽  
pp. 357-374 ◽  
Author(s):  
Y. SHAO ◽  
H.S. RAMASWAMY ◽  
S. ZHU
Keyword(s):  
High Pressure ◽  
Pathogenic Bacteria ◽  
Raw Milk ◽  
Destruction Kinetics ◽  
Raw Milk Cheese ◽  
Kinetics Of

High-Pressure Destruction Kinetics of E. coli(29055) in Apple Juice

2003 ◽  
Vol 68 (5) ◽  
pp. 1750-1756 ◽  
Author(s):  
H.S. Ramaswamy ◽  
E. Riahi ◽  
E. Idziak
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
E Coli ◽  
Destruction Kinetics ◽  
Kinetics Of

An Overview of Molecular Stress Response Mechanisms in Escherichia coli Contributing to Survival of Shiga Toxin–Producing Escherichia coli during Raw Milk Cheese Production

2011 ◽  
Vol 74 (5) ◽  
pp. 849-864 ◽  
Author(s):  
SILVIO PENG ◽  
TAURAI TASARA ◽  
JÖRG HUMMERJOHANN ◽  
ROGER STEPHAN
Keyword(s):  
Escherichia Coli ◽  
Stress Response ◽  
Foodborne Pathogens ◽  
Stress Responses ◽  
Shiga Toxin ◽  
Pathogenic Bacteria ◽  
Raw Milk ◽  
Heat Shock Stress ◽  
Raw Milk Cheese ◽  
Cheese Production

The ability of foodborne pathogens to survive in certain foods mainly depends on stress response mechanisms. Insight into molecular properties enabling pathogenic bacteria to survive in food is valuable for improvement of the control of pathogens during food processing. Raw milk cheeses are a potential source for human infections with Shiga toxin–producing Escherichia coli (STEC). In this review, we focused on the stress response mechanisms important for allowing STEC to survive raw milk cheese production processes. The major components and regulation pathways for general, acid, osmotic, and heat shock stress responses in E. coli and the implications of these responses for the survival of STEC in raw milk cheeses are discussed.

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