Adaptation of Salmonella to Antimicrobials in Food-Processing Environments

摘要: Salmonella remains an important concern in food processing environments as it causes salmonellosis, a major public health problem throughout the world (Anonymous, 2004; Mead et al., 1999). This review deals with ability of to survive and adapt antimicrobial stresses encountered environments. It illustrates how bacteria can develop greater tolerance these cross-protection other environmental stresses, thus increasing their persistence chain. Two types agents are primarily food-processing environments, preservatives disinfectants.