Response to Oxidative Stress by Foodborne Pathogens
Khalid Salmeen Almaary
Department of Botanyand Microbiology, College of Science, King Saud University, Riyadh-11451, Saudi Arabia.
Corresponding Author E-mail: Kalmaary@gmail.com
ABSTRACT: Microorganisms such as Escherichiacoli and salmonella as well other organisms were affected by stress radiation, mechanical nutrient deprivation, high light stress, environmental and osmotic stress. Most of the enteropathogens to cause disease it was important for them to survive in an acid environment as inside the host, these organisms meet in the small intestine of inorganic acid (H+) in the stomach and a combination of inorganic and organic acids (volatile fatty acids). Here I review some pathogens such as E. Coli and salmonella, their mode of activity and survival against oxidative.
KEYWORDS: Escherichia Coli; Genes; Oxidative Stress; Salmonella
|Copy the following to cite this article:
Almaary K. S. Response to Oxidative Stress by Foodborne Pathogens. Biosci Biotech Res Asia 2019;16(1).
|Copy the following to cite this URL:
Almaary K. S. Response to Oxidative Stress by Foodborne Pathogens. Biosci Biotech Res Asia 2019;16(1). Available from: https://bit.ly/2UgixNF