Summary

Adaptation of foodborne pathogens to environmental and processing stresses is a potential risk that may greatly compromise the safety of food. Only anecdotal evidence is available, supporting the notion that microbiota on produce owe their processing resistance to the stress adaptation phenomenon. Repeated demonstration of stress adaptation under laboratory conditions provides indirect proof that the phenomenon is of paramount importance to the safety of food. Modern and efficient techniques are needed to assess and monitor accurately the adaptive response in foodborne pathogens.

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