But this assumption is dubious because bacteria that have adapted to stresses, like mild heating or starvation, show more resistance than microorganisms that aren't adapted. The starvation diet mimics a potential scenario in processing plants. If they adapt to the stress and come in contact with food again, it's likely they'll be tougher to destroy. Mendonca joined the ISU faculty in 1998. Mendonca explained why this is true for heat-injured bacteria.
Microorganisms produce toxic byproducts derived from their use of oxygen.
Microbial cells make enzymes that detoxify these byproducts. Heating foods during processing, such as milk during pasteurization, kills most bacteria. The survivors' detoxifying enzymes have been destroyed. Without them, injured microbes can't handle oxygen, and will die. After processing, methods to detect pathogens involve aerobic incubation.