Role of food sanitising treatments in inducing the ‘viable but nonculturable’ state of microorganisms

Ferro, Sergio; Amorico, Tony; Deo, Permal

doi:10.1016/j.foodcont.2018.04.016

Cited by 38 publications

(31 citation statements)

References 106 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…6 One or more of the current food sanitizing treatments have been shown to induce a VBNC state from which reversion to a culturable state is possible for major foodborne disease-associated microorganisms such as Escherichia coli, 7 Salmonella enteritidis, 8 Listeria monocytogenes, 9 and Shigella flexneri. For example, recent literature highlights the challenge of the "viable but nonculturable" (VBNC) state of microorganisms in these foodsanitizing treatments.…”

mentioning

confidence: 99%

“…For example, recent literature highlights the challenge of the "viable but nonculturable" (VBNC) state of microorganisms in these foodsanitizing treatments. 6 One or more of the current food sanitizing treatments have been shown to induce a VBNC state from which reversion to a culturable state is possible for major foodborne disease-associated microorganisms such as Escherichia coli, 7 Salmonella enteritidis, 8 Listeria monocytogenes, 9 and Shigella flexneri. 10 Biotic approaches to food sanitization have high potential as supplementary treatments to de-risk the supply chain by employing efficacious and orthogonal protection against high-risk pathogens.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Techno‐economic analysis of a plant‐based platform for manufacturing antimicrobial proteins for food safety

McNulty

Gleba

Tusé³

et al. 2019

Biotechnology Progress

View full text Add to dashboard Cite

Continuous reports of foodborne illnesses worldwide and the prevalence of antibioticresistant bacteria mandate novel interventions to assure the safety of our food. Treatment of a variety of foods with bacteriophage-derived lysins and bacteriocin-class antimicrobial proteins has been shown to protect against high-risk pathogens at multiple intervention points along the food supply chain. The most significant barrier to the adoption of antimicrobial proteins as a food safety intervention by the food industry is the high production cost using current fermentation-based approaches. Recently, plants have been shown to produce antimicrobial proteins with accumulation as high as 3 g/kg fresh weight and with demonstrated activity against major foodborne pathogens. To investigate potential economic advantages and scalability of this novel platform, we evaluated a highly efficient transgenic plant-based production process. A detailed process simulation model was developed to help identify economic "hot spots" for research and development focus including process operating parameters, unit operations, consumables, and/or raw materials that have the most significant impact on production costs. Our analyses indicate that the unit production cost of antimicrobial proteins in plants at commercial scale for three scenarios is $3.00-6.88/g, which can support a competitive selling price to traditional food safety treatments.

show abstract

mentioning

confidence: 99%

mentioning

confidence: 99%

Techno‐economic analysis of a plant‐based platform for manufacturing antimicrobial proteins for food safety

McNulty

Gleba

Tusé³

et al. 2019

Biotechnology Progress

View full text Add to dashboard Cite

show abstract

“…Образование и свойства некультивируемых клеток микроорганизмов. Жизнеспособными, но некультивируемыми клетками микроорганизмов (viable but nonculturable VBNC, ЖНК) называются обратимо потерявшие способность расти на традиционных питательных средах вследствие стрессовых воздействий [1,2,17]. Пока не ясно, является ли это некультивируемое состояние (НС) адаптацией к переживанию неблагоприятных условий в течение определенного времени или этапом отмирания культуры.…”

unclassified

“…Пока не ясно, является ли это некультивируемое состояние (НС) адаптацией к переживанию неблагоприятных условий в течение определенного времени или этапом отмирания культуры. Известны три наиболее рациональных предположения: 1) клетки спонтанно теряют способность давать колонии и подвергаются разрушению [33]; 2) существует программируемая смерть клеток [19]; 3) формирование ЖНК является механизмом переживания неблагоприятных условий, сравнимым со спорообразованием [17]. Вегетативные клетки микроорганизмов способны переходить в НС под действием большого числа факторов, в том числе считавшихся ранее бактерицидными.…”

unclassified

“…Вегетативные клетки микроорганизмов способны переходить в НС под действием большого числа факторов, в том числе считавшихся ранее бактерицидными. К таким факторам относятся неоптимальная температура [29] и давление [17], окислительный потенциал среды, [34], соли и ионы тяжелых металлов [15], кислотность среды [45], высушивание [6],облучение светом различных длин волн [25], хлорирование водопроводной воды [11], применение антибиотиков [38], ультразвук [12], воздействие CO 2 [50], лиофилизация [7] и дезинфектанты [17], биологические факторы (экзометаболиты зеленых водорослей, клеток простейших) [1]. ЖНК Escherichia coli образуются под действием CO 2 при высоком давлении, причем больше образуется их при 37°С, чем при более низкой температуре, при которой выше отмирание бактерий [48].…”

unclassified

See 1 more Smart Citation

Biohazard caused by viable but nonculturable microorganisms

Пахомов¹,

Блинкова²

2019

Journal of microbiology, epidemiology and immunobiology

View full text Add to dashboard Cite

НИИ вакцин и сывороток им. И.И. Мечникова, Москва В обзоре изложены современные представления о жизнеспособных некультивируемых микроорганизмах-новом направлении исследований в общей и медицинской микробиологии. Анализируется информация о факторах и условиях перехода в некультивируемое состояние и выхода из него. Особый интерес представляют сведения о биоопасности жизнеспособных некультивируемых патогенов, трудно выделяемых рутинными методами в организме, окружающей среде, продуктах питания и т.д. Знания об этом явлении ценны для детекции живых микробов при изучении клинических образцов, уровня жизнеспособных некультивируемых клеток в препаратах вакцин, пробиотиков, музейных культур и др.

show abstract

An Alternative to Antibiotics: Selected Methods to Combat Zoonotic Foodborne Bacterial Infections

Łojewska

Sakowicz

2021

Curr Microbiol

View full text Add to dashboard Cite

Pathogenic bacteria contaminating food or animal feed cause serious economic losses in the health sector as well as is in the agriculture and food industry. The development of bacterial resistance due to the misuse of antibiotics and chemicals, especially in the farm industry, can bring dangerous effects for the global population therefore new safe biological antimicrobial solutions are urgently needed. In this paper, we investigate biological alternatives to antibiotics against foodborne pathogens. The most promising alternatives include antimicrobial proteins, bacteriophages, probiotics, and plant-based substances. Each described group of substances is efficient against specific foodborne bacteria and has a preferred use in an explicit application. The advantages and drawbacks of each method are outlined in the final section. Biological antibacterial solutions are usually easily degradable. In contrast to antibiotics or chemical/physical methods, they are also far more specific. When introducing new antibacterial methods it is crucial to check their safety and ability to induce resistance mechanisms. Moreover, it is important to assess its activity to inhibit or kill in viable but nonculturable cells (VBNC) state and biofilm forms. VBNC bacteria are considered a threat to public health and food safety due to their possibility of remaining viable and virulent. Biological alternatives to antibiotics complete the majority of the advantages needed for a safe and efficient antimicrobial product. However, further research is necessary to fully implement those solutions to the market.

show abstract

Role of food sanitising treatments in inducing the ‘viable but nonculturable’ state of microorganisms

Cited by 38 publications

References 106 publications

Techno‐economic analysis of a plant‐based platform for manufacturing antimicrobial proteins for food safety

Techno‐economic analysis of a plant‐based platform for manufacturing antimicrobial proteins for food safety

Biohazard caused by viable but nonculturable microorganisms

An Alternative to Antibiotics: Selected Methods to Combat Zoonotic Foodborne Bacterial Infections

Contact Info

Product

Resources

About