# From Dormancy to Eradication: Strategies for Controlling Bacterial Persisters in Food Settings
## 6 Implications of Persister Cells in the Food Industry
### Physical Treatments  
Numerous physical methods have been developed for the direct elimination of persister cells (see Table 3). These approaches arise from the highly dormant nature of persisters, which impairs the effectiveness of all antimicrobial agents, whether natural or chemically synthesized [60]. Additionally, several studies suggest that specific physical methods may also help prevent the development of antimicrobial tolerance [61; 62]. High-temperature processing methods, including pasteurization, sterilization, and thermal treatment, are widely utilized in the food industry due to their effectiveness in inactivating pathogenic and spoilage microorganisms. These processes achieve microbial control through protein denaturation, membrane disruption, and enzyme inactivation, thereby ensuring food safety and extending shelf life [63]. Key advantages of high-temperature treatments include their reliability in pathogen reduction, scalability, and cost-effectiveness. However, limitations such as nutrient degradation and alterations in texture, color, and flavor, as well as high energy consumption, must be considered. The suitability of thermal processing varies across different food matrices [64]. In dairy products, pasteurization effectively controls microbial contamination while preserving nutritional quality, whereas ultra-high-temperature (UHT) treatment extends shelf life but may induce slight flavor modifications [63]. In meat and poultry, high-temperature processing ensures microbiological safety but can lead to protein denaturation and moisture loss, effects that can be mitigated through sous-vide techniques [65]. In fruits and vegetables, blanching and pasteurization inhibit enzymatic spoilage and microbial proliferation, though potential texture softening and nutrient loss remain concerns [66]. For canned and ready-to-eat foods, thermal sterilization ensures commercial sterility and prolonged stability, albeit with potential adverse effects on sensory attributes. In the beverage sector, thermal pasteurization effectively eliminates pathogens but may compromise freshness and color stability, leading to increased interest in milder heat treatments and non-thermal alternatives [67]. Despite these challenges, high-temperature methods remain fundamental to food safety and preservation, with ongoing research focused on optimizing processing conditions to balance microbial control with the retention of quality attributes. The efficacy of high-temperature methods against persisters can be enhanced through combination approaches. Integrating mild thermal treatments with bacteriocins, enzymatic treatments, or pressure-based methods may improve persister elimination while minimizing adverse effects on food quality. Optimizing thermal conditions to achieve effective inactivation without compromising sensory and nutritional properties remains crucial. Further research is needed to refine these strategies and develop tailored thermal treatments for the improved control of persister cells in food systems. High hydrostatic pressure (HHP) is recognized for its effectiveness in eliminating vegetative bacterial cells, yet it shows limited efficacy against persister cells, especially endospore-forming variants like _B. cereus_[68]. To address this challenge, a two-pronged approach is necessary: an initial pretreatment designed to induce spore germination. HHP alone may not adequately target persister cells in their dormant state; therefore, inducing spore germination is crucial to making them susceptible to the detrimental effects of HHP. However, it is important to note that, even with this pretreatment, non-germinating spores may persist within the food matrix post-HHP treatment. To enhance the eradication of persister cells, industrial practices often combine HHP with additional treatments, such as thermal treatments (ranging from 50 \({}^{\circ}\)C to 100 \({}^{\circ}\)C) and the incorporation of essential oil compounds [69]. For instance, [PERSON] et al.