The resistance and tolerance in food-borne pathogens have serious impact on food safety and public health. Bacterial tolerance to environmental stress during food production and processing, such as disinfectant exposure and heat treatment, may extend the survival of food-borne pathogens in the food supply chain and increase the risk of human exposure to food-borne pathogens. Although antibiotic resistance in bacteria does not affect food contamination, antibiotic resistance in food-borne pathogens may cause serious public health problems after human infection by consuming contaminated foods.
In this Research Topic, we aim to expand our knowledge about antibiotic resistance and stress tolerance in food-borne pathogens, two important issues of food safety and public health. The Research Topic will deal with various aspects of antibiotic resistance and stress tolerance in food-borne pathogens regarding the molecular mechanisms, prevalence of resistant/tolerant pathogens in the food supply chain, public health impacts, and intervention methods to control resistant/tolerant food-borne pathogens to mitigate the risk of food contamination and human infection.
Topics to be covered include but are not limited to:
• Mechanisms for antibiotic resistance in food-borne pathogens
• Mechanisms for bacterial tolerance to stress conditions at all stages of food production, processing, preservation, and cooking
• Prevalence of antibiotic-resistant food-borne pathogens in the food supply chain, and its impact on human infection and public health
• Prevalence of stress-tolerant food-borne pathogens in the food supply chain, and its impact of food safety
• Intervention measures to control antibiotic-resistant food-borne pathogens
• Novel control measures to lower the level of stress-tolerant food-borne pathogens and to reduce food contamination and human exposure
The resistance and tolerance in food-borne pathogens have serious impact on food safety and public health. Bacterial tolerance to environmental stress during food production and processing, such as disinfectant exposure and heat treatment, may extend the survival of food-borne pathogens in the food supply chain and increase the risk of human exposure to food-borne pathogens. Although antibiotic resistance in bacteria does not affect food contamination, antibiotic resistance in food-borne pathogens may cause serious public health problems after human infection by consuming contaminated foods.
In this Research Topic, we aim to expand our knowledge about antibiotic resistance and stress tolerance in food-borne pathogens, two important issues of food safety and public health. The Research Topic will deal with various aspects of antibiotic resistance and stress tolerance in food-borne pathogens regarding the molecular mechanisms, prevalence of resistant/tolerant pathogens in the food supply chain, public health impacts, and intervention methods to control resistant/tolerant food-borne pathogens to mitigate the risk of food contamination and human infection.
Topics to be covered include but are not limited to:
• Mechanisms for antibiotic resistance in food-borne pathogens
• Mechanisms for bacterial tolerance to stress conditions at all stages of food production, processing, preservation, and cooking
• Prevalence of antibiotic-resistant food-borne pathogens in the food supply chain, and its impact on human infection and public health
• Prevalence of stress-tolerant food-borne pathogens in the food supply chain, and its impact of food safety
• Intervention measures to control antibiotic-resistant food-borne pathogens
• Novel control measures to lower the level of stress-tolerant food-borne pathogens and to reduce food contamination and human exposure
