title: Significance of Viable but NonculturableEscherichia coli: Induction, Detection, and Control.
abstract: Diseases caused by foodborne or waterborne pathogens are emerging. Many pathogens can enter into the viable but nonculturable (VBNC) state, which is a survival strategy when exposed to harsh environmental stresses. Pathogens in the VBNC state have the ability to evade conventional microbiological detection methods, posing a significant and potential health risk. Therefore, controlling VBNC bacteria in food processing and the environment is of great importance. As the typical one of the gram-negatives,Escherichia coli(E. coli) is a widespread foodborne and waterborne pathogenic bacterium and is able to enter into a VBNC state in extreme conditions (similar to the other gram-negative bacteria), including inducing factors and resuscitation stimulus. VBNCE. colihas the ability to recover both culturability and pathogenicity, which may bring potential health risk. This review describes the concrete factors (nonthermal treatment, chemical agents, and environmental factors) that induceE. coliinto the VBNC state, the condition or stimulus required for resuscitation of VBNCE. coli, and the methods for detecting VBNCE. coli. Furthermore, the mechanism of genes and proteins involved in the VBNCE. coliis also discussed in this review.
authors.affiliation: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang 310058, P.R. China.
authors.forename: Tian
authors.initials: T
authors.lastname: Ding
authors.affiliation: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang 310058, P.R. China.
authors.forename: Yuanjie
authors.initials: Y
authors.lastname: Suo
authors.affiliation: College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, P.R. China.
authors.forename: Qisen
authors.initials: Q
authors.lastname: Xiang
authors.affiliation: Key Laboratory for Green Chemical Process of Ministry of Education, School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, Wuhan 430073, P.R. China.
authors.forename: Xihong
authors.initials: X
authors.lastname: Zhao
authors.affiliation: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang 310058, P.R. China.
authors.forename: Shiguo
authors.initials: S
authors.lastname: Chen
authors.affiliation: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang 310058, P.R. China.
authors.forename: Xingqian
authors.initials: X
authors.lastname: Ye
authors.affiliation: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang 310058, P.R. China.
authors.forename: Donghong
authors.initials: D
authors.lastname: Liu
mesh_terms: D000818:Animals; D015373:Bacterial Typing Techniques; D003140:Communicable Disease Control / Q000379:methods; D004783:Environmental Microbiology; D004926:Escherichia coli / Q000145:classification* / Q000502:physiology*; D004927:Escherichia coli Infections / Q000453:epidemiology / Q000382:microbiology / Q000517:prevention & control / Q000635:transmission; D005516:Food Microbiology; D059022:Food Safety; D006801:Humans; D050296:Microbial Viability; D012306:Risk; D014774:Virulence / Q000235:genetics; D037521:Virulence Factors / Q000235:genetics
chemical_list: D037521:Virulence Factors
keywords: Escherichia coli; detection methods; mechanism; resuscitation; viable but nonculturable state