Perspectives
Nature Reviews Microbiology 2, 504-509 (June 2004) | doi:10.1038/nrmicro907
Article series: Food Microbiology
Science and society: Salmonella, stress responses and food safety
Tom Humphrey1 About the author
Abstract
The ability of Salmonella to survive in the food chain is due, in part, to its ability to respond effectively to environmental changes. It is unlikely that Salmonella will ever be eradicated from the food chain — the results from laboratory research, such as investigations of the response of Salmonella to different stresses, must therefore be translated into improved intervention strategies for food producers and consumers.
Author affiliations
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Tom Humphrey is at the School of Clinical Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK.
Email: Tom.Humphrey@bristol.ac.uk
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