Phenotypic and genetic changes in small colony variants of foodborne pathogens: A review

  • BEN Leijie ,
  • ZHU Yuqi ,
  • SHI Juping ,
  • WU Yufan ,
  • QIN Xiaojie ,
  • LI Zhuosi ,
  • DONG Qingli ,
  • WANG Xiang
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  • 1(School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
    2(Microbiological Lab, Zhangjiagang Center for Disease Control and Prevention, Zhangjiagang 215600, China)
    3(School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai 200237, China)

Received date: 2022-07-04

  Revised date: 2022-08-02

  Online published: 2023-06-05

Abstract

Phenotypic and genetic changes in small colony variants (SCVs) of foodborne pathogens make them more adaptable to environmental stress. Compared with the parental strain, the SCVs show slow growth, nontypical colony morphology and biochemical characteristics, and increased antibiotic resistance, which brings new challenges to food safety. At present, SCVs have been found in different foodborne pathogens. This article reviews the acquisition pathways, phenotypic changes and related mechanisms of SCVs in common foodborne pathogens, such as Staphylococcus aureus, Salmonella, and Listeria monocytogenes. It can provide information for the hazard identification of SCVs and provide a reference for reducing the food safety risks.

Cite this article

BEN Leijie , ZHU Yuqi , SHI Juping , WU Yufan , QIN Xiaojie , LI Zhuosi , DONG Qingli , WANG Xiang . Phenotypic and genetic changes in small colony variants of foodborne pathogens: A review[J]. Food and Fermentation Industries, 2023 , 49(9) : 317 -323 . DOI: 10.13995/j.cnki.11-1802/ts.032865

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