Research Progress in Induction, Resuscitation and Detection of Viable but Nonculturable Foodborne Pathogenic Bacteria

• Published in: Shípĭn kēxué Vol. 44; no. 21; pp. 377 - 385
• Main Author: ZHAO Qing, LIU Xin, NIU Hongmei, ZHU Huajian, PAN Xinye, LIU Yangtai, YANG Jielin, DONG Qingli
• Format: Magazine Article
• Language: English
• Published: China Food Publishing Company 01-11-2023
• Subjects: foodborne pathogens; viable but nonculturable state; inductive factors; resuscitation condition; detection method
• ISSN: 1002-6630
• DOI: 10.7506/spkx1002-6630-20221027-278

The viable but nonculturable (VBNC) state refers to a state in which bacteria lose their ability to grow and reproduce in conventional media under adverse environmental stress conditions. Bacteria in the VBNC state are usually still metabolically active and remain pathogenic and virulent. Bacteria in the VBNC state can recover and return to a state where they can be cultured normally under certain suitable conditions, posing potential risks to food safety. In this review, the morphological, physiological, biochemical and biomacromolecular characteristics of bacteria, especially foodborne pathogens, in the VBNC state are comprehensively described. Meanwhile, various factors that induce bacteria to enter the VBNC state, including temperature and pH unsuitable for bacteria survival, are summarized. The laboratory conditions for bacterial recovery from the VBNC state are outlined with special reference to adequate nutrition as an indispensable factor for recovery from the VBNC state. Finally, the major methods for the detection of bacteria in the VBNC state are discussed, including molecular biological methods, flow cytometry, and optical microscopy. Molecular biological methods have been widely used in the detection of bacteria in the VBNC state due to their advantages of accuracy, rapidity and high sensitivity. This review provides more ideas for further research on the induction, resuscitation and detection of foodborne pathogens in the VBNC state.