Article
Biotechnology & Applied Microbiology
Ann C. Vegdahl, W. Clifton Baldwin, Donald W. Schaffner
Summary: This study compared six growth models for three types of bacteria (Salmonella, pathogenic E. coli, and Listeria monocytogenes), and found that different models gave significantly different predictions for the same bacteria. However, the ability of the models to rank risk by truck was generally consistent.
Review
Food Science & Technology
Hanxu Pan, Qing Ren
Summary: The viable but nonculturable (VBNC) state is a survival strategy for bacteria in unfavorable conditions. Resuscitation is the recovery of VBNC cells, which is necessary for proof of their existence. The resuscitation of VBNC cells has been widely studied for risk control and potential applications in the food industry.
Article
Soil Science
Jing Se, Yulong Fu, Yinan Xie, Fengjun Xu, Chaofeng Shen, Paolo Nannipieri
Summary: The study showed that Escherichia coli O157:H7 can enter the viable but nonculturable state in dry soil, but can revert to culturability and metabolic activity upon soil rewetting. Morphological changes during the VBNC state were associated with differential protein expression.
BIOLOGY AND FERTILITY OF SOILS
(2021)
Article
Microbiology
Sariqa Wagley, Helen Morcrette, Andrea Kovacs-Simon, Zheng R. Yang, Ann Power, Richard K. Tennant, John Love, Neil Murray, Richard W. Titball, Clive S. Butler
Summary: Members of the Proteobacteria can enter a viable but non culturable (VBNC) state as a survival strategy under stressful conditions. Using Vibrio parahaemolyticus as a model organism, distinct subpopulations in the VBNC state with different resuscitation potentials and proteomic profiles were identified. Deletion of the lactate dehydrogenase gene triggered cells to enter VBNC state, while lactate addition extended resuscitation potential. The ability to survive in VBNC state may be linked to overcoming oxidative stress.
Article
Multidisciplinary Sciences
Midori Kurahashi, Takaaki Ito, Angelica Naka
Summary: Slightly acidic electrolyzed water (SAEW) developed by Japanese companies over 20 years ago has potent sterilizing action and can effectively remove microorganisms causing food poisoning, both in laboratory studies and spatial disinfection experiments.
Article
Biotechnology & Applied Microbiology
Hanxu Pan, Dong Yang, Yongtao Wang, Lei Rao, Xiaojun Liao
Summary: Under stressful conditions, high pressure carbon dioxide (HPCD) can induce the formation of viable but non-culturable (VBNC) state in E. coli O157:H7. The high expression of acid shock protein Asr coupled with decreased ATP production leads to protein aggregation, ultimately promoting the bacteria to enter VBNC state.
Article
Food Science & Technology
Phillip Luu, Vijay Singh Chhetri, Marlene E. Janes, Joan M. King, Achyut Adhikari
Summary: The study showed that low concentrations of gaseous chlorine dioxide can effectively reduce pathogen levels on strawberries and blueberries, with significant disinfection effects on E. coli O157:H7, Listeria monocytogenes, and Salmonella. The reduction in pathogen levels varied with treatment time depending on the type of pathogen.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Analytical
Sabrina Petrucci, Connor Costa, David Broyles, Avinash Kaur, Emre Dikici, Sylvia Daunert, Sapna K. Deo
Summary: This study developed a rapid and simple test for detecting viable E. coli O157:H7 cells by detecting the RNA of the pathogen. It is sensitive, able to distinguish between viable and nonviable bacteria, and can detect viable but nonculturable bacteria, providing timely identification and removal of contaminated consumables prior to distribution without extensive sample preparation.
ANALYTICAL CHEMISTRY
(2022)
Article
Chemistry, Multidisciplinary
Sarah H. Klass, Laura E. Sofen, Zachary F. Hallberg, Tahoe A. Fiala, Alexandra Ramsey, Nicholas S. Dolan, Matthew B. Francis, Ariel L. Furst
Summary: Pathogenic E. coli strains are a significant threat to public health, causing both foodborne illnesses and urinary tract infections. By using a rapid bioconjugation reaction and electrochemical impedance spectroscopy, we can selectively capture and accurately quantify these pathogenic microbes on a disposable gold electrode.
CHEMICAL COMMUNICATIONS
(2021)
Article
Environmental Sciences
Jiahui Fan, Yangyang Jia, Dongdong Xu, Zhe Ye, Jiahang Zhou, Jionghao Huang, Yulong Fu, Chaofeng Shen
Summary: It was found that Rhodococcus biphenylivorans TG9 enters a viable but nonculturable (VBNC) state under anaerobic conditions, leading to a significant reduction in metabolic activity and degradation ability. However, resuscitation by providing oxygen can restore the degrading capacity of TG9 in the VBNC state, providing a new strategy to cope with survival under anaerobic conditions.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
Article
Food Science & Technology
Dong Yang, Yongtao Wang, Liang Zhao, Lei Rao, Xiaojun Liao
Summary: This study explored the roles of extracellular pH and high pressure in inducing viable but non-culturable (VBNC) cells during high pressure carbon dioxide (HPCD) treatment. The results showed that pH had a greater impact on VBNC induction compared to high pressure, and certain genes involved in cellular transport and localization were identified as potential key factors in VBNC induction. Additionally, high pressure was found to accelerate VBNC formation during the HPCD process.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Hsin-Yi Chang, Chin-Ying Gui, Tsui-Chin Huang, Yen-Con Hung, Tai-Yuan Chen
Summary: This study investigates the impact of slightly acidic electrolyzed water (SAEW) on Listeria monocytogenes and uncovers the molecular mechanisms leading to the viable but nonculturable (VBNC) state. Proteomic techniques were used to identify differentially expressed proteins and functional enrichment analysis revealed the affected pathways. The study also highlights the role of protein chlorination and its potential consequences. These findings have significant implications for food safety and provide potential strategies for controlling L. monocytogenes in the VBNC state.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Haiyang Yan, Meng Li, Lingling Meng, Feng Zhao
Summary: The viable but nonculturable (VBNC) state of Staphylococcus aureus can be induced in citric acid buffer at -20 degrees C, causing changes in some biological characteristics, but can be successfully resuscitated under various conditions. The food industry should pay attention to the potential hazard posed by VBNC S. aureus under frozen conditions.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Smriti Shringi, Haiqing Sheng, Andrew A. Potter, Scott A. Minnich, Carolyn J. Hovde, Thomas E. Besser
Summary: Oral immunization with live stx-negative LEE+ E. coli O157:H7 in cattle reduces the colonization of wild-type E. coli O157:H7 strains at the rectoanal junction and shortens the shedding duration.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Chemistry, Analytical
Ting Zheng, Xianming Li, Ya-Ni Xie, Bin Yang, Peng Wu
Summary: This study proposes a dual-gene RPA-LFA method to selectively detect E. coli O157:H7 by recognizing target amplicons and eliminating false positives. The assay shows high sensitivity and specificity for the detection of this pathogen.
ANALYTICAL CHEMISTRY
(2023)