“…This is particularly vital for foodborne microbial pathogens that can encounter potentially life-threatening conditions in virtually every environment they may find themselves including: natural (e.g., soil, water systems), commercial (e.g., slaughter houses, food processing plants) and host (e.g., animals, humans) settings (Winfield & Groisman, 2003). Responses to these conditions not only impact growth and survival but can also influence virulence and resistance to multiple antimicrobics (Altier, 2005;Clements, Ericksson, Tezcan-Merdol, Hinton, & Rhen, 2001;Dodd, Richards, & Aldsworth, 2007;Grant et al, 2009;Kenyon & Spector, 2011;McMahon, Xu, Moore, Blair, & McDowell, 2007;McMeechan et al, 2007;Rowley, Spector, Kormanec, & Roberts, 2006). Few microorganisms are as capable of coping with the range of stresses present in natural, commercial and host microenvironments as Salmonella enterica serovars (Cabello, Hormaeche, Mastroeni, & Bonina, 1993;D' Aoust, Maurer, & Bailey, 2001;Kenyon & Spector, 2011;Rychlik & Barrow, 2005;Stocker & Makela, 1986).…”