“…The stress response proteins help microbes to repair from injury and to cope with sub-lethal treatments. In addition, certain virulence genes are also upregulated under the stressful environment ( Wesche et al, 2009 ; Dong and Schellhorn, 2010 ; Alvarez-Ordóñez et al, 2017 ). The food associated stressors are originated from a series of physical and chemical processing treatments ( Table 1 ) that are employed to minimize or eliminate bacterial growth in food including drying (desiccation), heating, irradiation, ultrasound, sonication, electric pulse, hydrostatic pressure, acids, ethanol, salts and sugars, natural plant, or microbe-derived antimicrobial preservatives, modified atmospheric packaging, and oxidative treatments ( Capozzi et al, 2009 ; Zhou et al, 2010 ; Davidson et al, 2013 ; Wang et al, 2016 ; Esbelin et al, 2018 ).…”