Formation and control of filamentous foodborne pathogens during food processing: a review

Abstract:

Foodborne diseases caused by foodborne pathogens have become the primary issue of food safety in China, posing serious threats to public health. During food processing, osmotic pressure, temperature, pH, and other unfavorable conditions can induce the protective responses of bacteria, leading to abnormal division and filamentous growth. The filamentation of foodborne pathogens enhanced the stress tolerance, enabling the pathogens to rapidly resume division under favorable conditions. It results in a significant underestimation of bacterial count and thus has an adverse impact on food safety. This article introduces the mechanism of inducing bacterial filamentation, aiming to provide theoretical guidance for controlling filamentous foodborne pathogens.