Presence, formation, and elimination of foodborne pathogen persisters

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