# From Dormancy to Eradication: Strategies for Controlling Bacterial Persisters in Food Settings
## 6 Implications of Persister Cells in the Food Industry
### Implementation of Sanitation Techniques Recommendations  
When implementing eradication methods for persister cells in the food industry, it is crucial to consider an integrated approach. Combining multiple methods, such as pulsed electric fields (PEFs) with enzymatic cleaning, can enhance effectiveness by targeting different microbial structures; this strategy has been suggested as a preservation treatment for liquid food products (juices or milk-based) [112]. This strategy is particularly useful for addressing biofilms and spores simultaneously. A multi-step sanitation process, where physical, chemical, and biological methods are applied sequentially or synergistically, depending on the food type and processing environment, can be highly effective. Additionally, the application of eradication methods should be tailored to the specific food matrix. For instance, non-thermal food processing methods like UV radiation and high-pressure processing (HPP) are ideal for liquid foods [113], while steam sterilization and chemical disinfectants are commonly used for solid food products. The intensity and duration of treatments must be adjusted based on the food composition, as some methods may alter the sensory or nutritional qualities of sensitive products, such as dairy and juices. Nonetheless, before adopting any of these methods, it is essential to consider regulatory compliance. Certain physical, chemical, and biological methods, including UV radiation, chlorine dioxide, bacteriophages, and antimicrobial peptides, may require regulatory approval from food safety authorities before they can be used in food production. It is important to check local and international regulations, such as those from the FDA or EFSA (depending on the industry's geographical location) to ensure full compliance with food safety standards. Methods like probiotics and bacteriocins (e.g., nisin) are typically approved for food use, but only at specific concentrations; nisin, for instance, according to FAO/WHO Codex Committee in milk and milk-derived products, is used at 12.5 mg of pure nisin per kg [109]. Similarly, other antimicrobial peptides and enzymatic treatments may need documentation or approval, depending on their mode of action and concentration limits in food or food packaging [105]. Hence, it is advisable to consult local food safety and health agencies to ensure the safe and legal use of any new technology, particularly when applying advanced methods like HPP or PEF, which may still be subject to evolving regulatory standards. Once eradication strategies are implemented, it is essential to conduct routine microbial testing to validate their effectiveness. This ensures that the target pathogens, including persister cells, are effectively reduced and do not regrow under standard storage and handling conditions. Documentation and record-keeping for sanitation procedures, treatment conditions, and regulatory approvals are vital for traceability and to provide proof of compliance during audits and inspections [50]. Scalability and cost considerations also play a key role in the implementation of eradication methods. It is important to assess the scalability of chosen methods for specific production scales, whether for small-scale artisanal food production or large industrial operations. Additionally, a cost-benefit analysis should be carried out to determine the financial viability of implementing new technologies, as some methods may require significant investment in equipment or staff training. However, methods such as UV radiation and antimicrobial peptides might offer cost-effective alternatives, depending on the specific context [114]. Lastly, ensuring the safety of employees is critical. Staff should be properly trained in the safe handling of eradication methods, especially when dealing with hazardous chemicals or high-energy equipment. Safety protocols should be provided for the handling of chemicals, pressurized systems, and biological agents.