chapter 1 Basics of Stress Adaptation and Implications in New-Generation Foods -- chapter 2 Adaptation of Foodborne Pathogens to Stress from Exposure to Physical Intervention Strategies -- chapter 3 Microbial Adaptation to Stresses by Food Preservatives -- chapter 4 Microbial Adaptation and Survival in Foods -- chapter 5 Adaptation or Resistance Responses of Microorganisms to Stresses in the Food-Processing Environment -- chapter 6 Stress Adaptations of Lactic Acid Bacteria -- chapter 7 Relationship between Stress Adaptation and Virulence in Foodborne Pathogenic Bacteria -- chapter 8 Physiology and Molecular Basis of Stress Adaptation, with Particular Reference to the Subversion of Stress Adaptation and to the Involvement of Extracellular Components in Adaptation -- chapter 9 Strategies to Control Stress-Adapted Pathogens