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食源性致病菌活的不可培养状态复苏:影响因素、机制及生理特性

  • 王江田 ,
  • 李钊 ,
  • 杨捷琳 ,
  • 董庆利
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  • 1(上海理工大学 健康科学与工程学院,上海,200093)
    2(上海海关动植物与食品检验检疫技术中心,上海,200135)
第一作者:硕士研究生(杨捷琳研究员和董庆利教授为共同通信作者,E-mail:15900893603@qq.com;qdong@usst.edu.cn)

收稿日期: 2025-04-21

  修回日期: 2025-07-18

  网络出版日期: 2026-03-17

基金资助

国家自然科学基金面上项目(32472453);国家重点研发计划项目(2024YFF0619400)

Resuscitation of viable but nonculturable foodborne pathogenic bacteria: Influencing factors, mechanisms, and physiological characteristics

  • WANG Jiangtian ,
  • LI Zhao ,
  • YANG Jielin ,
  • DONG Qingli
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  • 1(School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
    2(Technical Center for Animal, Plant and Food Inspection and Quarantine of Shanghai Entry-Exit Inspection and Quarantine Bureau, Shanghai 200135, China)

Received date: 2025-04-21

  Revised date: 2025-07-18

  Online published: 2026-03-17

摘要

食源性细菌感染威胁全球公共卫生,细菌在不利环境下可进入活的不可培养(viable but nonculturable,VBNC)状态,仍可能具有致病性、耐药性,在一定条件下可复苏,会带来食品安全和疾病传播风险。该文聚焦食源性致病菌VBNC状态的成因及危害,综述了VBNC细菌复苏的影响因素、复苏机制及复苏后生理特性。总结了复苏的主要影响因素,包括物理因素、化学因素和生物因素。复苏机制分为主动复苏(群体感应、复苏促进因子)和被动复苏(补充营养物质、添加抗氧化剂、与宿主细胞共培养),复苏后菌体的形态、结构、代谢功能、生长能力、毒力、抵抗能力几乎恢复到正常水平。

本文引用格式

王江田 , 李钊 , 杨捷琳 , 董庆利 . 食源性致病菌活的不可培养状态复苏:影响因素、机制及生理特性[J]. 食品与发酵工业, 2026 , 52(4) : 376 -384 . DOI: 10.13995/j.cnki.11-1802/ts.042985

Abstract

Foodborne bacterial infections threaten global public health.Bacteria can enter a viable but nonculturable (VBNC) state when exposed to unfavorable environments.In this state, VBNC bacteria may retain pathogenicity and antimicrobial resistance, and can resuscitate under specific conditions, which poses a risk to food safety and disease transmission.This article focuses on the causes and hazards of foodborne pathogenic bacteria in the VBNC state, reviewing the influencing factors, resuscitation mechanism, and physiological characteristics of VBNC bacteria after resuscitation.This review summarizes the factors influencing resuscitation, including physical factors, chemical factors, and biological factors.The resuscitation mechanisms are divided into active resuscitation (quorum sensing, resuscitation-promoting factor) and passive resuscitation (supplementing nutrients, adding antioxidants, co-culturing with host cells).After resuscitation, the morphology, structure, metabolic function, growth ability, virulence, and resistance of the bacteria are almost restored to normal levels.

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