ABSTRACT
Patho-biotechnology focuses on equipping non-pathogenic or probiotic bacteria with the genetic constructs necessary to overcome stresses encountered in the food production and storage environment (e.g., spray and freeze drying; experienced during product formulation (Augustin and Hemar 2009, Maa and Prestrelski 2000)) as well as the antimicrobial defences faced during host transit and/or colonisation (e.g., gastric acidity, bile, low iron and elevated osmolarity (Hill et al. 2001)).
