Factors affecting the occurrence of viable but non‐culturable state in Salmonella, Escherichia coli and Staphylococcus aureus during thermosonication and prevent it with sodium pyruvate. (28th October 2020)

• Record Type: Journal Article
• Authors: Zhang, Lingna; Jiang, Lifen; Nie, Xinyin; Liao, Hongmei
• Is Part Of: International journal of food science & technology. Volume 56:Number 5(2021)
• Page Start: 2244
• Page End: 2254
• Publication Date: 2020-10-28
• Subjects: Addition of sodium pyruvate -- bacterial species -- surrounding pH -- thermosonication -- viable but non‐culturable; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14841
• Languages: English
• ISSNs: 0950-5423

Abstract

Abstract: Concerning potential food safety and/or public health risks raised by viable but non‐culturable (VBNC) state bacteria, factors affecting its occurrence during thermosonication were summarised. The relative ratios of Salmonella and Escherichia coli in the VBNC state were higher than that of Staphylococcus aureus, suggesting that the tested gram‐negative bacteria would be more likely to survive in this state than S. aureus (gram‐positive). The culturability of bacteria was easier to be retained in neutral pH environment, resulting in a reduced likelihood of entering into a VBNC state. Non‐occurrence of a VBNC state by moderate heat of 32–57 °C was observed, facilitated in combination with sonication and being correlated with thermosonication conditions. Adding sodium pyruvate before thermosonication treatments could prevent the occurrence of a VBNC state, though the molecular mechanism of it is not clearly known and needs further elucidation. Abstract : The viable but non‐culturable (VBNC) state bacteria, especially food borne pathogen and spoilage organisms, pose potential food safety and/or public health risks. Bacterial species, pH of their surrounding environments, and TS conditions affect the occurrence of a VBNC state during thermosonication. The transient cavitation caused by sonication, and moderate heat are responsible for its occurrence. Sodium pyruvate acting as a free radicals scavenger can be used to prevent its forming process.