乳及乳制品中常见“活的非可培养态”食源致病菌研究进展
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摘要
细菌在环境胁迫下能够进入一种"活的非可培养态"(viable but nonculturable state,VBNC),常规的平板培养方法无法检测出该种状态细菌,但其仍具有可测量的代谢活性,能够在适合的条件下复苏并产生毒力。乳及乳制品因其含有丰富的营养物质而成为理想的细菌培养基,其中几种常见的食源致病菌如副溶血性弧菌、空肠弯曲杆菌、金黄色葡萄球菌、单核增生李斯特氏菌、阪崎肠杆菌等也被证实能够进入VBNC,对乳及乳制品品质安全造成严重威胁。因此,本文综述了VBNC细菌的研究进程和细胞形态、毒力等生理学特性,并介绍了乳及乳制品中几种常见VBNC致病菌的诱导与复苏因素及其检测方法。通过对VBNC细菌的综述进而为乳及乳制品中致病菌研究提供新思路,以期减少乳及乳制品中该状态致病菌对公共安全的威胁,提升乳及乳制品中生物性安全水平。
Bacteria can enter into the viable but nonculturable state(VBNC) under environmental stress, and cannot be detected by the conventional plate culture method. But they still have measurable metabolic activity, and can recover and produce virulence factors under suitable conditions. Milk and dairy products can be ideal bacterial culture media due to their rich nutrients. Several common pathogens in milk and dairy products are able to enter into the VBNC state, such as Vibrio parahaemolyticus, Campylobacter jejuni, Staphylococcus aureus, Listeria monocytogenes, and Enterobacter sakazakii,posing a serious threat to the safety of milk and dairy products. In this paper, recent progress in research on VBNC pathogens is summarized with respect to their physiological characteristics such as cell morphology and virulence. Moreover,the conditions to induce and resuscitate common VBNC pathogens in milk and dairy products and the methods used to detect these VBNC pathogens are reviewed. The aim of this review is to provide new ideas for studies on VBNC pathogens in milk and dairy products aiming to reduce their threat to public health and to improve the microbial safety of milk and dairy products.
Bacteria can enter into the viable but nonculturable state(VBNC) under environmental stress, and cannot be detected by the conventional plate culture method. But they still have measurable metabolic activity, and can recover and produce virulence factors under suitable conditions. Milk and dairy products can be ideal bacterial culture media due to their rich nutrients. Several common pathogens in milk and dairy products are able to enter into the VBNC state, such as Vibrio parahaemolyticus, Campylobacter jejuni, Staphylococcus aureus, Listeria monocytogenes, and Enterobacter sakazakii,posing a serious threat to the safety of milk and dairy products. In this paper, recent progress in research on VBNC pathogens is summarized with respect to their physiological characteristics such as cell morphology and virulence. Moreover,the conditions to induce and resuscitate common VBNC pathogens in milk and dairy products and the methods used to detect these VBNC pathogens are reviewed. The aim of this review is to provide new ideas for studies on VBNC pathogens in milk and dairy products aiming to reduce their threat to public health and to improve the microbial safety of milk and dairy products.
引文
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