Chlorine tolerance in foodborne pathogens: definitions, identification methods, and mechanisms
文献类型： 外文期刊
作者： Wang, Wen 1 ; Liu, Feng 3 ; Huang, Kang 5 ; Yu, Xiaoping 1 ; Xiao, Xingning 3 ;
作者机构： 1.China Jiliang Univ, Coll Life Sci, Hangzhou 310018, Peoples R China
2.China Jiliang Univ, Key Lab Microbiol Metrol Measurement & Bioprod Qua, State Adm Market Regulat, Hangzhou 310018, Peoples R China
3.Zhejiang Acad Agr Sci, Inst Agroprod Safety & Nutr, Hangzhou 310021, Peoples R China
4.Univ Shanghai Sci & Technol, Coll Hlth Sci & Engn, Shanghai 200093, Peoples R China
5.Washington State Univ, Dept Biol Syst Engn, Pullman, WA 99164 USA
期刊名称：CURRENT OPINION IN FOOD SCIENCE （ 影响因子：9.1； 五年影响因子：10.1 ）
ISSN： 2214-7993
年卷期： 2025 年 62 卷
页码：
收录情况： SCI
摘要： The widespread use of chlorine disinfectants, particularly in the food industry, has raised concerns about the emergence of chlorine-resistant bacteria, which pose significant risks to food safety and public health. This review explores current perspectives on the definitions of chlorine susceptibility, tolerance, and resistance. It further summarizes the identification methods used to evaluate bacterial tolerance and resistance. Additionally, the review examines key mechanisms of bacterial adaptation, including efflux pumps, flagellar modifications, and small RNA regulators, which enhance bacterial survival under chlorine stress. By addressing gaps in standardized definitions and methodologies, this review offers valuable insights for improving the efficacy of chlorine disinfectants and mitigating the risks associated with chlorine-tolerant bacteria.
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