ROLE OF PHYSICO-CHEMICAL AND BIOLOGICAL IMPACTS IN FORMATION OF TOLERABILITY OF BACTERIA CONTAMINATING FOOD PRODUCTS


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Abstract

Role of effects of technological factors on microflora of food products during process of their manufacture is discussed. Influence of physical, chemical and biological stress actions on formation of several types of tolerability of bacteria contaminating food products is presented. Regulatory mechanisms of response reactions of microorganisms on adverse actions, patterns of behavior of pathogenic bacteria in stress circumstances, relationship between induced stress tolerability and level of expression of virulent characteristics of microorganisms are discussed. Necessity to study stress responses by discovering full genetic and proteomic profiles of pathogenic bacteria is substantiated.

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РОЛЬ ФИЗИКО-ХИМИЧЕСКИХ И БИОЛОГИЧЕСКИХ ВОЗДЕЙСТВИЙ В ФОРМИРОВАНИИ ТОЛЕРАНТНОСТИ БАКТЕРИЙ, КОНТАМИНИРУЮЩИХ ПИЩЕВЫЕ ПРОДУКТЫ
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N. R Efimochkina

Research Institute of Nutrition, Moscow, Russia

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