Chlorine tolerance in foodborne pathogens: definitions, identification methods, and mechanisms

Abstract

The widespread use of chlorine disinfectants, particularly in the food industry, has raised concerns about the emergence of chlorine-resistant bacteria, which pose significant risks to food safety and public health. This review explores current perspectives on the definitions of chlorine susceptibility, tolerance, and resistance. It further summarizes the identification methods used to evaluate bacterial tolerance and resistance. Additionally, the review examines key mechanisms of bacterial adaptation, including efflux pumps, flagellar modifications, and small RNA regulators, which enhance bacterial survival under chlorine stress. By addressing gaps in standardized definitions and methodologies, this review offers valuable insights for improving the efficacy of chlorine disinfectants and mitigating the risks associated with chlorine-tolerant bacteria.