The food industry plays a crucial role in global health and economy, offering a wide range of products that sustain human populations. However, ensuring food safety and preventing foodborne illnesses remain significant challenges. A critical issue is the presence of bacterial persister cells – dormant cells within bacterial populations that exhibit remarkable tolerance to various stressors, including antibiotics and sanitizers. This dormancy state allows them to survive unfavorable conditions and potentially become active again if under favorable conditions.
Persister cells are implicated in recurrent contamination and outbreaks within food production environments. Unlike antibiotic resistance, which involves genetic changes, persistence is a phenotypic adaptation that poses unique challenges for detection and control. Understanding the mechanisms of persistence, its triggers, and implications in the food industry is essential for developing effective strategies to mitigate food safety risks.
This Research Topic aims to consolidate current knowledge on bacterial persister cells in the food industry, including the fundamental mechanisms that underlie bacterial persistence, their role in foodborne diseases, and innovative approaches for detection and management.
FoodWorld 