Current Perspectives on Viable but Non-culturable State in Foodborne Pathogens.
Current Perspectives on Viable but Non-culturable State in Foodborne Pathogens.
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目前对食源性病原体存活但不可培养状态的看法
DOI：
10.3389/fmicb.2017.00580
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发表时间：
2017
影响因子：
5.2
通讯作者：
Ding T
中科院分区：
文献类型：
--
作者：
Zhao X;Zhong J;Wei C;Lin CW;Ding T
活的但不可培养的（VBNC）状态是一种独特的状态，其中许多细菌对不利环境做出反应，于1982年首次发现。不幸的是，据报道，许多食源性病原体可以通过食品加工和保存过程中的限制性环境条件（如极端温度、干燥、辐照、脉冲电场和高压应力）以及添加防腐剂和消毒剂诱导进入VBNC状态。食源性致病菌进入VBNC状态后，由于无法使用常规平板计数技术进行检测，将给食品安全和公共卫生带来严重危机。本文概述了VBNC状态的各种特征，包括生物学特征、诱导和复苏因素、形成和复苏机制、检测方法以及与食品安全的关系。
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.