Response of Foodborne Microorganisms to Cold Shock (pp. 71-93)
Authors: (Sangita Phadtare, Robert Wood Johnson Medical School, Piscataway, New Jersey, USA)
Abstract: The cold shock response is elicited by all types of bacteria and is executed at various levels such as cell membrane, transcription, translation, and metabolism. Temperature downshift leads to the production of cold shock proteins, which play a key role in counteracting the initial detrimental effects of cold shock and maintaining the continued growth of the organism at low temperature. Study of cold shock response and adaptation of organisms is useful for uncovering underlying principles of cellular physiology and exploitation of these principles for commercial purposes, for example, in food industry to decrease the efficiency of cold shock response of foodborne pathogens and thereby eliminate the incidence of infections caused by them. General principles of cold shock response in the model bacterium Escherichia coli along with the main features of cold shock response of several foodborne pathogens are discussed.