ReviewThe response of foodborne pathogens to osmotic and desiccation stresses in the food chain

- Foodborne pathogens utilise a number of mechanisms to withstand hyperosmotic stress.
- Desiccation tolerance is a common trait among foodborne pathogens.
- Producers of low aw foods should consider pathogen response to hyperosmotic conditions.

In combination with other strategies, hyperosmolarity and desiccation are frequently used by the food processing industry as a means to prevent bacterial proliferation, and particularly that of foodborne pathogens, in food products. However, it is increasingly observed that bacteria, including human pathogens, encode mechanisms to survive and withstand these stresses. This review provides an overview of the mechanisms employed by Salmonella spp., Shiga toxin producing E. coli, Cronobacter spp., Listeria monocytogenes and Campylobacter spp. to tolerate osmotic and desiccation stresses and identifies gaps in knowledge which need to be addressed to ensure the safety of low water activity and desiccated food products.