Stress Response of Escherichia coli at Low Temperatures

The temperature experienced by chilled foods is a major factor affecting their microbiological safety. The response of bacteria to low temperature stress depends on the conditions under which they are exposed to such temperatures. While the effect of cold shock on mesophilic pathogens has been well documented, there is a lack of information on the effect of chiller temperatures on cells that are cooled relatively slowly. This book provides insight into the variable and complex physiological behaviour of cold adapted, log phase E. coli that are exposed to constant and fluctuating temperatures near the minimum for growth and examines recent developments in the biochemical aspects of cold adaptation and acclimation and connections to various stress responses and cell division to gain a better understanding of possible mechanisms that lead to filamentous growth observed under cold stress. A better understanding of the complex behaviour of mesophilic pathogens is essential for predicting microbial growth and for identification of effective methods for controlling their growth in chilled foods.