Induction of the Viable-but-Nonculturable State in Salmonella Contaminating Dried Fruit-Reference-Cited by-同舟云学术

Induction of the Viable-but-Nonculturable State in Salmonella Contaminating Dried Fruit

Published:2022-01-25 Issue:2 Volume:88 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Jayeola Victor¹^ORCID,Farber J. M.²,Kathariou S.¹³

Affiliation:

1. Department of Plant and Microbial Biology, North Carolina State University, Raleigh, North Carolina, USA

2. Department of Food Science, University of Guelph, Guelph, Ontario, Canada

3. Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA

Abstract

Salmonella is a leading foodborne pathogen globally causing numerous outbreaks of foodborne illnesses and remains the leading contributor to deaths attributed to foodborne disease in the United States and other industrialized nations. Therefore, efficient detection methods for Salmonella contaminating food are critical for public health and food safety.

Funder

The Institute for the Advancement of Food and Nutrition Sciences

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.01733-21

Reference54 articles.

1. Recent findings on the viable but nonculturable state in pathogenic bacteria

2. Survival and viability of nonculturableEscherichia coli andVibrio cholerae in the estuarine and marine environment

3. Viable but Not Cultivable Bacteria