Meat curing, fermentation, and drying are both preservation technologies, and traditional manufacturing practices. Despite being considered a safe food, due to the several hurdles that prevent pathogen growth, dry-cured meat manufacturing may not ensure complete pathogen elimination. Besides, the final products are still susceptible to microbial contamination. Salmonella enterica is noteworthy among the pathogenic microorganisms that can contaminate these products. To survive hypertonic/hyperosmotic, acid, and low aw/desiccation stresses intrinsically associated with dry-curing, Salmonella has evolved with highly sophisticated mechanisms, comprising sensors/receptors, signaling cascade systems, and enzymes/transcription factors that ensure their tolerance and survival despite many harsh environmental conditions. Links between osmotic and acid stresses, such as the dissociable sigma factor of RNA polymerase, which regulates gene transcription, and mutual membrane receptors like the two-component system EnvZ/OmpR, which senses abiotic conditions, lead to stress cross-protection. Furthermore, virulence gene expression seems to be triggered by sublethal stresses on pre-adapted Salmonella cells, increasing their adherence and invasiveness of host cells. These are evidence that the ability to tolerate stresses enhances Salmonella pathogenicity and compromises the safety of dry-cured meats, by sheltering the pre-exposed and, subsequently, more virulent, stressed bacterial cells.

中文翻译：

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沙门氏菌：食用干腌肉有隐藏的风险吗？

肉的腌制，发酵和干燥都是保鲜技术和传统的生产方法。尽管被认为是安全的食品，但由于存在多种阻碍病原体生长的障碍，干制肉制品的生产可能无法确保完全消除病原体。此外，最终产品仍然容易受到微生物污染。肠沙门氏菌在会污染这些产品的病原微生物中值得注意。为了抵抗与干固化固有的高渗/高渗，酸和低aw /脱水应力，沙门氏菌进化出了高度复杂的机制，包括传感器/受体，信号级联系统和酶/转录因子，可确保其耐受性和生存能力，尽管许多恶劣的环境条件。渗透和酸胁迫之间的联系，例如调节基因转录的RNA聚合酶的可解离sigma因子，与感应非生物条件的两组分系统EnvZ / OmpR之类的相互膜受体，导致应力交叉保护。此外，毒力基因表达似乎是由预先适应的沙门氏菌细胞上的亚致死压力触发的，从而增加了它们对宿主细胞的粘附和侵袭性。这些证据表明，承受压力的能力可以通过掩盖预先暴露的，继而更具毒性的压力细菌细胞来增强沙门氏菌的致病性并损害干腌肉的安全性。感觉到非生物条件，导致压力交叉保护。此外，毒力基因表达似乎是由预先适应的沙门氏菌细胞上的亚致死压力触发的，从而增加了它们对宿主细胞的粘附和侵袭性。这些证据表明，承受压力的能力可以通过掩盖预先暴露的，继而更具毒性的压力细菌细胞来增强沙门氏菌的致病性并损害干腌肉的安全性。感觉到非生物条件，导致压力交叉保护。此外，毒力基因表达似乎是由预先适应的沙门氏菌细胞上的亚致死压力触发的，从而增加了它们对宿主细胞的粘附和侵袭性。这些证据表明，承受压力的能力可以通过掩盖预先暴露的，继而更具毒性的压力细菌细胞来增强沙门氏菌的致病性并损害干腌肉的安全性。