Stress induced virulence of Staphylococcus aureus and Listeria monocytogenes
Popular Abstract in English The food we consume is hardly, if ever, sterile. From fresh produce to processed products, foods harbor one or more types of microorganisms. The presence of some ‘beneficial’ microorganisms is desirable in food production, because they contribute to the characteristics of the final product, as, for example, in the production of wine, beer or cheese. In other cases, micrControl of the dissemination of pathogens in the food production chain is an on-going process with new challenges emerging as pathogenic bacteria evolve and express enhanced virulence characteristics. Staphylococcus aureus and Listeria monocytogenes are two notorious pathogens responsible for staphylococcal food poisoning (SFP) and listeriosis: a foodborne intoxication and an infectious disease re