Pre-Exposure of Foodborne Staphylococcus aureus Isolates to Organic Acids Induces Cross-Adaptation to Mild Heat
Xinyu Liao, Xin Chen, Anderson S. Sant’Ana, Jinsong Feng, Tian Ding
Abstract
Cross-adaptation is one of the most important phenotypes in foodborne pathogens and poses a potential risk to food safety and human health. In this work, we found that pretreatment with acetic acid, citric acid, and lactic acid could induce subsequent heat tolerance development in S. aureus .
Topics & Concepts
Staphylococcus aureusFood sciencePasteurizationBacteriaChemistryMembrane fluidityCitric acidLactic acidFatty acidBiochemistryStrain (injury)Organic acidAcetic acidYeastMicrobiologyMembraneBiologyAnatomyGeneticsMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyBacteriophages and microbial interactions