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Volume 168, Issue 4

Stress response modulation: the key to survival of pathogenic and spoilage bacteria during poultry processing Open Access

Abstract

The control of bacterial contaminants on meat is a key area of interest in the food industry. Bacteria are exposed to a variety of stresses during broiler processing which challenge bacterial structures and metabolic pathways causing death or sublethal injury. To counter these stresses, bacteria possess robust response systems that can induce shifts in the transcriptome and proteome to enable survival. Effective adaptive responses, such as biofilm formation, shock protein production and metabolic flexibility, require rapid induction and implementation at a cellular and community level to facilitate bacterial survival in adverse conditions. This review aims to provide an overview of the scientific literature pertaining to the regulation of complex adaptive processes used by bacteria to survive the processing environment, with particular focus on species that impact the quality and safety of poultry products like spp., and spp.

  • Received:
  • Accepted:
  • Published Online:
Keyword(s): biofilms , gene regulation , poultry microbiome , shock proteins and stress responses
Funding
This study was supported by the:
  • Department of Agriculture, Food and the Marine (Award 17/F/275)
    • Principle Award Recipient: AmaliaG. M. Scannell
© 2022 The Authors
  • This is an open-access article distributed under the terms of the Creative Commons Attribution License. This article was made open access via a Publish and Read agreement between the Microbiology Society and the corresponding author’s institution.
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2022-04-22
2024-04-26
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Stress response modulation: the key to survival of pathogenic and spoilage bacteria during poultry processing
Microbiology 168, 001184 (2022); https://doi.org/10.1099/mic.0.001184
/content/journal/micro/10.1099/mic.0.001184
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