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Interactions of Foodborne Pathogens with the Food Matrix

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Food Safety Engineering

Part of the book series: Food Engineering Series ((FSES))

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Abstract

Foods provide the energy dense nutrients such as proteins, carbohydrates, and fats that are essential for human, animal, and microbial health. On occasion, microorganisms may cause diseases in humans, resulting in efforts by food processors to reduce the growth or eliminate pathogens in the food. However, much of our understanding of the behavior of foodborne pathogens, especially growth, stress response, and physiology has been defined using controlled environments, frequently in the absence of a solid food. These laboratory studies do not often take into consideration the intricate and dynamic relationships between pathogens and the food matrix that serves as its vehicle. This interaction can greatly impact the physiological state of the microorganisms and the respective ability to cause disease. Food processors understand that the intrinsic and extrinsic properties of foods can be manipulated to prevent or control the growth of microorganisms, but the foods’ characteristics only describe half of the story between the pathogens and matrix. Understanding the microbial ecology and responses within a dynamic food microenvironment is key to solving food safety problems and preventing foodborne illnesses. This chapter sheds light on the interactions of the foodborne pathogens with the food matrix.

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Authors and Affiliations

  1. Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, USA

    Jennifer Acuff & Monica Ponder

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  1. Jennifer Acuff
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  2. Monica Ponder
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Correspondence to Monica Ponder .

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  1. Department of Agricultural and Biological Engineering, Pennsylvania State University, University Park, PA, USA

    Ali Demirci

  2. Department of Food Science and Human Nutrition, University of Illinois Urbana-Champaign, Urbana, IL, USA

    Hao Feng

  3. Department of Food Science and Nutrition, Institute for Food Safety and Health, Illinois Institute of Technology, Chicago, IL, USA

    Kathiravan Krishnamurthy

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Acuff, J., Ponder, M. (2020). Interactions of Foodborne Pathogens with the Food Matrix. In: Demirci, A., Feng, H., Krishnamurthy, K. (eds) Food Safety Engineering. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-42660-6_5

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