Viable But Nonculturable Bacteria

Ding, Tian; Liao, Xinyu; Deng, Yang; Shen, Chaofeng; Feng, Jian

doi:10.1007/978-3-030-90578-1_14

Cited by 2 publications

(2 citation statements)

References 158 publications

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“…Additionally, specific culture‐independent enumeration methodologies (e.g., propidium monoazide qPCR) can be advantageous for quantifying viable but non‐culturable (VBNC) cells that are unable to be cultured on traditional culture media (Ding et al., 2022). Induction of a VBNC state has been reported in bacterial cells subjected to stressors such as low temperatures (Pinto et al., 2011), desiccation (Se et al., 2021), and exposure to sanitizers (Afari et al., 2019; Truchado et al., 2021); all of which represent relevant stressors that bacteria can be exposed to throughout the produce supply chain.…”

Section: Resultsmentioning

confidence: 99%

Population dynamics of Listeria spp., Salmonella spp., and Escherichia coli on fresh produce: A scoping review

Bolten,

Belias,

Weigand

et al. 2023

Comp Rev Food Sci Food Safe

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Collation of the current scope of literature related to population dynamics (i.e., growth, die‐off, survival) of foodborne pathogens on fresh produce can aid in informing future research directions and help stakeholders identify relevant research literature. A scoping review was conducted to gather and synthesize literature that investigates population dynamics of pathogenic and non‐pathogenic Listeria spp., Salmonella spp., and Escherichia coli on whole unprocessed fresh produce (defined as produce not having undergone chopping, cutting, homogenization, irradiation, or pasteurization). Literature sources were identified using an exhaustive search of research and industry reports published prior to September 23, 2021, followed by screening for relevance based on strict, a priori eligibility criteria. A total of 277 studies that met all eligibility criteria were subjected to an in‐depth qualitative review of various factors (e.g., produce commodities, study settings, inoculation methodologies) that affect population dynamics. Included studies represent investigations of population dynamics on produce before (i.e., pre‐harvest; n = 143) and after (i.e., post‐harvest; n = 144) harvest. Several knowledge gaps were identified, including the limited representation of (i) pre‐harvest studies that investigated population dynamics of Listeria spp. on produce (n = 13, 9% of pre‐harvest studies), (ii) pre‐harvest studies that were carried out on non‐sprouts produce types grown using hydroponic cultivation practices (n = 7, 5% of pre‐harvest studies), and (iii) post‐harvest studies that reported the relative humidity conditions under which experiments were carried out (n = 56, 39% of post‐harvest studies). These and other knowledge gaps summarized in this scoping review represent areas of research that can be investigated in future studies.

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Section: Resultsmentioning

confidence: 99%

Population dynamics of Listeria spp., Salmonella spp., and Escherichia coli on fresh produce: A scoping review

Bolten,

Belias,

Weigand

et al. 2023

Comp Rev Food Sci Food Safe

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“…This could be because the strain entered a viable but non-culturable state in the sourced inoculum and regained viability again when nutrients became available. Coupled with other conditions being favourable in the digesters with ISR 4.00 to 0.50, but not in ISR 0.25 due to an overload of substrate, this led to acidification (Figure 7), hence the inability of the strain to thrive at this ISR [25,32]. ISR 0.25 was also the most effective in eliminating coliform bacteria (Figure S1c), with an inactivation rate of 3.5 log 10 CFU/mL per day, and achieving undetectable levels within 2 d. However, the estimate of the inactivation rate must be regarded as approximate, as it was calculated from the measured concentration of 4.5 log 10 CFU/mL on day 0 and the estimated limit of detection of 10 CFU/mL below which the d 2 count relied.…”

Section: Inactivation Of E Coli Strains and Coliforms Across Isrs Dur...mentioning

confidence: 99%

Effect of the Inoculum-to-Substrate Ratio on Putative Pathogens and Microbial Kinetics during the Batch Anaerobic Digestion of Simulated Food Waste

Otite,

Gandhi,

Agyabeng Fofie

et al. 2024

Microorganisms

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The effects of the inoculum (anaerobic digestion effluent) to substrate (simulated food waste) ratio (ISR) 4.00 to 0.25 on putative pathogens and microbial kinetics during batch mesophilic anaerobic digestion were investigated. Red fluorescent protein labelled (RFPAKN132) Escherichia coli JM105 was introduced as a marker species, and together with the indigenous Clostridium sp., Enterococcus sp., Escherichia coli, and total coliforms were used to monitor pathogen death kinetics. Quantitative polymerase chain reaction was also used to estimate the bacterial, fungal, and methanogenic gene copies. All the ISRs eliminated E. coli and other coliforms (4 log10 CFU/mL), but ISR 0.25 achieved this within the shortest time (≤2 days), while ISR 1.00 initially supported pathogen proliferation. Up to 1.5 log10 CFU/mL of Clostridium was reduced by acidogenic conditions (ISR 0.25 and 0.50), while Enterococcus species were resistant to the digestion conditions. Fungal DNA was reduced (≥5 log10 copies/mL) and was undetectable in ISRs 4.00, 2.00, and 0.50 at the end of the incubation period. This study has demonstrated that ISR influenced the pH of the digesters during batch mesophilic anaerobic digestion, and that acidic and alkaline conditions achieved by the lower (0.50 and 0.25) and higher (4.00 and 2.00) ISRs, respectively, were critical to the sanitisation of waste.

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Viable But Nonculturable Bacteria

Cited by 2 publications

References 158 publications

Population dynamics of Listeria spp., Salmonella spp., and Escherichia coli on fresh produce: A scoping review

Population dynamics of Listeria spp., Salmonella spp., and Escherichia coli on fresh produce: A scoping review

Effect of the Inoculum-to-Substrate Ratio on Putative Pathogens and Microbial Kinetics during the Batch Anaerobic Digestion of Simulated Food Waste

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