# From Dormancy to Eradication: Strategies for Controlling Bacterial Persisters in Food Settings
## 6 Implications of Persister Cells in the Food Industry
### Biological Treatments
Their primary effectiveness lies in extending shelf life by slowing oxidative processes, thereby enhancing food stability in terms of flavor and color retention. Oxidative enzymes are particularly valuable in preserving the freshness of cut fruits and vegetables. However, their application requires careful regulation, as excessive oxidation may negatively impact food quality. Moreover, the presence of oxygen can limit the effectiveness of oxidative enzymes, and they are susceptible to denaturation via heat or other processing techniques [123]. Polysaccharide-degrading enzymes are utilized in food processing to modify texture, enhance digestibility, and regulate gelling properties in products such as jams, fruit juices, and sauces [124]. These enzymes also play a crucial role in processing plant-based foods, improving texture and mouthfeel. However, excessive use of these enzymes can lead to undesirable changes in texture, particularly in food products requiring a firm structure, such as jams or jellies. The enzymatic breakdown of polysaccharides may result in excessive softening, negatively affecting product consistency. According to [PERSON] et al. [124], fermentative starters, including yeast and lactic acid bacteria, can influence the performance of polysaccharide-degrading enzymes in foods, contributing to a stable and controlled fermentation process. This, in turn, facilitates the production of safe, flavorful, and nutritious fermented foods. Protcolytic enzymes are extensively used in food processing for applications such as marination, tenderization, and the production of protein hydrolysates. They also play a significant role in reducing spoilage by degrading microbial proteins, thereby enhancing food safety [125]. However, excessive application of these enzymes can lead to overly soft textures, necessitating the precise control of processing conditions such as temperature and pH to prevent undesirable changes. These enzymes are essential in the processing of meat, dairy, and plant-based proteins, where they contribute to improving texture, enhancing functional properties, and ensuring overall product quality. The application of enzymes for biofilm control and the elimination of persisters remains limited due to high costs and restricted commercial availability. Additionally, several environmental factors present in the food industry (such as temperature, pH, substrate, food residues, and various types of food processing surfaces) can significantly interfere with the activity, stability, and efficiency of these enzymes. The effectiveness of enzymatic treatments is contingent on the specific preservation goals, the food matrix, and the processing conditions. As such, enzymes represent valuable tools for achieving natural, clean-label food preservation. By gaining a deeper understanding of the distinct roles played by each enzyme, food producers can optimize preservation strategies, thereby maintaining the desired quality, safety, and shelf life of food products. Additionally, some physical methods can influence enzymatic activity in meat, as described in detail by [PERSON] et al. [125]. Briefly, HHP alters the meat matrix, disrupting cell structures and enhancing enzymatic activity while particularly improving tenderness. It preserves meat color by boosting enzymatic reactions, such as MetMb reductase activity, and facilitates proteolysis and lipolysis during aging and curing, contributing to sensory attributes. Ultrasound enhances enzymatic activity by inducing cavitation, which improves enzyme binding and reaction rates. Moderate-intensity US increases tenderness by modifying cell membranes and promoting the release of myofibrillary proteins. It also enhances color stability in dry-cured meats by accelerating ZnPP formation and preserving meat color through MetMb reductase activation. Electrical stimulation induces electroporation, releasing enzymes and substrates and activating calpain enzymes, which improve meat tenderness.