Viable but non-culturable state and toxin gene expression of enterohemorrhagic Escherichia coli O157 under cryopreservation

Liu, Junyan; Zhou, Rong; Li, Lin; Peters, Brian M.; Li, Bing; Lin, Chii‐Wann; Chuang, Tsung-Liang; Chen, Dingqiang; Zhao, Xihong; Xiong, Zhiyong; Xu, Zhenbo; Shirtliff, Mark E.

doi:10.1016/j.resmic.2016.11.002

Cited by 105 publications

(57 citation statements)

References 19 publications

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“…For example, the major foodborne pathogens, such as E. coli O157, C. jejuni, V. parahaemolyticus, L. monocytogenes , and S. aureus , have been validated to enter the VBNC state under low temperatures conditions (Bates and Oliver, 2004; Masmoudi et al, 2010; Chaisowwong et al, 2012; Dinu and Bach, 2013; Patrone et al, 2013; Gião and Keevil, 2014; Liu et al, 2016). In addition to low temperature factors, cells entering the VBNC state have been detected during high temperature sterilization processes such as the pasteurization of milk (Gunasekera et al, 2002).…”

Section: Induction Of Vbnc Cellsmentioning

confidence: 99%

Current Perspectives on Viable but Non-culturable State in Foodborne Pathogens

et al. 2017

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The viable but non-culturable (VBNC) state, a unique state in which a number of bacteria respond to adverse circumstances, was first discovered in 1982. Unfortunately, it has been reported that many foodborne pathogens can be induced to enter the VBNC state by the limiting environmental conditions during food processing and preservation, such as extreme temperatures, drying, irradiation, pulsed electric field, and high pressure stress, as well as the addition of preservatives and disinfectants. After entering the VBNC state, foodborne pathogens will introduce a serious crisis to food safety and public health because they cannot be detected using conventional plate counting techniques. This review provides an overview of the various features of the VBNC state, including the biological characteristics, induction and resuscitation factors, formation and resuscitation mechanisms, detection methods, and relationship to food safety.

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Section: Induction Of Vbnc Cellsmentioning

confidence: 99%

Current Perspectives on Viable but Non-culturable State in Foodborne Pathogens

et al. 2017

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“…Bacterial biofilms are formed when unicellular organisms aggregate to form a community that is attached to a solid surface (such as polystyrene, glass, and stainless steel in different environments) and encased in exopolysaccharide matrix, proteins, lipids, and DNA (Costerton, ; Liu, Deng, et al, ; Liu, Zhou, et al, ). Microbial biofilms are highly tolerant to salt concentration, desiccation, heat, antibiotics, and other food antiseptics in the natural environment (Davies, ).…”

Section: Introductionmentioning

confidence: 99%

Inhibitory effects of two types of food additives on biofilm formation by foodborne pathogens

Liu

Soteyome

et al. 2019

MicrobiologyOpen

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The inhibition of microbial biofilms is a significant concern in food safety. In the present study, the inhibitory effect of sodium citrate and cinnamic aldehyde on biofilm formation at minimum inhibitory concentrations (MICs) and sub‐MICs was investigated for Escherichia coli O157:H7 and Staphylococcus aureus. The biofilm inhibition rate was measured to evaluate the effect of sodium citrate on S. aureus biofilms at 24, 48, 72, and 96 hr. According to the results, an antibiofilm effect was shown by both food additives, with 10 mg/ml of sodium citrate exhibiting the greatest inhibition of S. aureus biofilms at 24 hr (inhibition rate as high as 77.51%). These findings strongly suggest that sodium citrate exhibits a pronounced inhibitory effect on biofilm formation with great potential in the extension of food preservation and storage.

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“…Some bacteria induce a dormant state known as viable but not culturable (VBNC) upon low-temperature exposure and/or nutrient deprivation. The development of VBNC forms is associated with morphological changes in some species (Baker et al, 1983; Rollins and Colwell, 1986; Effendi and Austin, 1995; Citterio et al, 2004; Liu et al, 2017). Many Gram-negative pathogens change from rod to coccoid forms.…”

Section: Changing Cell Shape During the Life Of A Bacterial Cellmentioning

confidence: 99%

Determinants of Bacterial Morphology: From Fundamentals to Possibilities for Antimicrobial Targeting

2017

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Bacterial morphology is extremely diverse. Specific shapes are the consequence of adaptive pressures optimizing bacterial fitness. Shape affects critical biological functions, including nutrient acquisition, motility, dispersion, stress resistance and interactions with other organisms. Although the characteristic shape of a bacterial species remains unchanged for vast numbers of generations, periodical variations occur throughout the cell (division) and life cycles, and these variations can be influenced by environmental conditions. Bacterial morphology is ultimately dictated by the net-like peptidoglycan (PG) sacculus. The species-specific shape of the PG sacculus at any time in the cell cycle is the product of multiple determinants. Some morphological determinants act as a cytoskeleton to guide biosynthetic complexes spatiotemporally, whereas others modify the PG sacculus after biosynthesis. Accumulating evidence supports critical roles of morphogenetic processes in bacteria-host interactions, including pathogenesis. Here, we review the molecular determinants underlying morphology, discuss the evidence linking bacterial morphology to niche adaptation and pathogenesis, and examine the potential of morphological determinants as antimicrobial targets.

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Viable but non-culturable state and toxin gene expression of enterohemorrhagic Escherichia coli O157 under cryopreservation

Cited by 105 publications

References 19 publications

Current Perspectives on Viable but Non-culturable State in Foodborne Pathogens

Current Perspectives on Viable but Non-culturable State in Foodborne Pathogens

Inhibitory effects of two types of food additives on biofilm formation by foodborne pathogens

Determinants of Bacterial Morphology: From Fundamentals to Possibilities for Antimicrobial Targeting

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