Presence, formation, and elimination of foodborne pathogen persisters

Abstract

Foodborne pathogen persisters are a subgroup of genetic susceptibility and growth arrest. They survive antimicrobial stress by stopping their growth, and can regenerate into normal sensitive bacteria after the stress is removed. Foodborne pathogens can survive by resisting unfavorable factors through the mechanism of persisters and exist for a long time in many food-related environments. These surviving bacteria are harmful to food safety and human health. There are many ways to remove persisters, but few of them can be used in food. In this review, we aim to provide a clear overview of the importance of research on persisters for the microbiological safety of food and the applications of persisters elimination strategy in food.