可存活但不可培养的食源致病菌的当前观点：综述

Current Perspectives on Viable but Non-Culturable Foodborne Pathogenic Bacteria: A Review.

作者信息

Zhang Jiawen, Yang Haoqing, Li Jing, Hu Jiamiao, Lin Guanyuan, Tan Bee K, Lin Shaoling

机构信息

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

Department of Cardiovascular Sciences and Diabetes Research Centre, University of Leicester, Leicester LE1 7RH, UK.

出版信息

Foods. 2023 Mar 10;12(6):1179. doi: 10.3390/foods12061179.

DOI:10.3390/foods12061179

PMID:36981106

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10048424/

Abstract

Foodborne diseases caused by foodborne pathogens pose risks to food safety. Effective detection and efficient inactivation of pathogenic bacteria has always been a research hotspot in the field of food safety. Complicating these goals, bacteria can be induced to adopt a viable but non-culturable (VBNC) state under adverse external environmental stresses. When in the VBNC state, pathogens cannot form visible colonies during traditional culture but remain metabolically active and toxic. The resulting false negative results in growth-related assays can jeopardize food safety. This review summarizes the latest research on VBNC foodborne pathogens, including induction conditions, detection methods, mechanism of VBNC formation, and possible control strategies. It is hoped that this review can provide ideas and methods for future research on VBNC foodborne pathogenic bacteria.

摘要

食源性病原体引起的食源性疾病对食品安全构成风险。病原菌的有效检测和高效灭活一直是食品安全领域的研究热点。使这些目标变得复杂的是，在不利的外部环境压力下，细菌可被诱导进入活的但不可培养（VBNC）状态。处于VBNC状态时，病原体在传统培养过程中无法形成可见菌落，但仍保持代谢活性和毒性。生长相关检测中由此产生的假阴性结果可能危及食品安全。本综述总结了关于VBNC食源性病原体的最新研究，包括诱导条件、检测方法、VBNC形成机制以及可能的控制策略。希望本综述能为未来VBNC食源性病原体的研究提供思路和方法。