110591 20230519145612.0 doi 10.3390/foods10030617 sideral 127295 ART-2021-127295 eng Guillén Morer, S. Universidad de Zaragoza (orcid)0000-0002-4027-5637 Impact of the resistance responses to stress conditions encountered in food and food processing environments on the virulence and growth fitness of non-typhoidal salmonellae 2021 Access copy available to the general public Unrestricted The success of Salmonella as a foodborne pathogen can probably be attributed to two major features: its remarkable genetic diversity and its extraordinary ability to adapt. Salmonella cells can survive in harsh environments, successfully compete for nutrients, and cause disease once inside the host. Furthermore, they are capable of rapidly reprogramming their metabolism, evolving in a short time from a stress-resistance mode to a growth or virulent mode, or even to express stress resistance and virulence factors at the same time if needed, thanks to a complex and fine-tuned regulatory network. It is nevertheless generally acknowledged that the development of stress resistance usually has a fitness cost for bacterial cells and that induction of stress resistance responses to certain agents can trigger changes in Salmonella virulence. In this review, we summarize and discuss current knowledge concerning the effects that the development of resistance responses to stress conditions encountered in food and food processing environments (including acid, osmotic and oxidative stress, starvation, modified atmospheres, detergents and disinfectants, chilling, heat, and non-thermal technologies) exerts on different aspects of the physiology of non-typhoidal Salmonellae, with special emphasis on virulence and growth fitness. © 2021 by the authors. Licensee MDPI, Basel, Switzerland. info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 5.561 2021 FOOD SCIENCE & TECHNOLOGY 35 / 144 = 0.243 2021 Q1 T1 0.726 2021 Food Science 2021 Q1 Plant Science 2021 Q1 Microbiology 2021 Q1 Health Professions (miscellaneous) 2021 Q1 4.1 2021 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Nadal Calvo, lL. Universidad de Zaragoza Álvarez Lanzarote, I. Universidad de Zaragoza (orcid)0000-0003-2430-858X Mañas Pérez, P. Universidad de Zaragoza (orcid)0000-0002-7971-4828 Cebrián Asín, G. Universidad de Zaragoza (orcid)0000-0002-5049-3646 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 10, 3 (2021), 10030617[30 pp] Foods Foods 2304-8158 1424991 http://zaguan.unizar.es/record/110591/files/texto_completo.pdf Versión publicada 2901339 http://zaguan.unizar.es/record/110591/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:110591 articulos driver 2023-05-18-16:08:42 ARTICLE