Prof. Anna Zadernowska is an Associate Professor at the Department of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury, Olsztyn, Poland, where she obtained her Ph.D. in Industrial Microbiology in 2005 with a thesis titled "Metabolism and Physiology Rods Lactobacillus sp. in Mash Carrot Juice". Her scientific interests or research topics are the impact of stress factors during food preservation on cell response, the expression of pathogenicity genes and antibiotic resistance of bacteria isolated from food, virulence factors, and the transferability of genes of resistance from strains isolated from food to unrelated recipients.