Abstract
AbstractThermal food processing stands as the conventional and prevalent intervention utilized by food industries to uphold food safety standards. Some bacteria are known to withstand thermal treatments up to definite extents. This ability primarily stems from genetically determined traits that can be influenced by environmental conditions. This review focuses on the genetic determinants of thermal resistance in foodborne pathogens including the locus of heat resistance (LHR). Genes contributing to the expression of proteins that might indirectly contribute to thermal resistance have also been covered. The emergence of thermal tolerance in these pathogens raises significant food safety concerns, given global worries about bacterial resistance. The review consolidates existing research on genetic components and loci of heat resistance and highlights potential areas of gaps that warrant further research. Furthermore, acquired cross‐protection leading to resistance across multiple interventions has also been highlighted as an emerging concern. Acquiring insights into the environmental conditions that promote the selection of the LHR will empower the adoption of more efficient strategies to obstruct the pathways by which these pathogens persist within processing chains.
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