食源性致病菌活的不可培养状态研究进展

Progress in Research on Viable but Non-culturable State of Foodborne Pathogens

在食品加工、产品运输及贮藏过程中,极端的环境条件可能会导致食品中的致病菌进入活的不可培养(viable but non-culturable,VBNC)状态,如大肠杆菌O157:H7、副溶血性弧菌、沙门氏菌、金黄色葡萄球菌等常见的食源性致病菌。食源性致病菌一旦进入了VBNC状态,常规的培养检测方法不能将其检出,易造成VBNC状态致病菌漏检,威胁食品安全和人体健康。本文归纳了食品加工过程中可能致使食源性致病菌进入VBNC状态的相关因素,概括了食源性致病菌VBNC状态的生物学特性,并着重介绍VBNC食源性致病菌的检测方法,以期为食源性致病菌的安全防控提供科学依据。

During food processing, transportation and storage, the foodborne pathogens such as Escherichia coli O157:H7,Vibrio parahaemolyticus, Salmonella, and Staphylococcus aureus may enter the viable but non-culturable (VBNC) state dueto environmental stress. Once entering the VBNC state, foodborne pathogens are easily missed by conventional plate count techniques, thereby bringing a serious threat to food safety and public health. This paper summarizes the factors that may cause foodborne pathogens to enter the VBNC state during food processing, and describes the biological characteristics of foodborne pathogens in the VBNC state with focus on the current detection methods for foodborne pathogens in the VBNC state, aiming to provide a scientific reference for the prevention and control of foodborne pathogens.