Document Detail


Filament formation by foodborne bacteria under sublethal stress.
MedLine Citation:
PMID:  23727653     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
A number of studies have reported that pathogenic and nonpathogenic foodborne bacteria have the ability to form filaments in microbiological growth media and foods after prolonged exposure to sublethal stress or marginal growth conditions. In many cases, nucleoids are evenly spaced throughout the filamentous cells but septa are not visible, indicating that there is a blockage in the early steps of cell division but the mechanism behind filament formation is not clear. The formation of filamentous cells appears to be a reversible stress response. When filamentous cells are exposed to more favorable growth conditions, filaments divide rapidly into a number of individual cells, which may have major health and regulatory implications for the food industry because the potential numbers of viable bacteria will be underestimated and may exceed tolerated levels in foods when filamentous cells that are subjected to sublethal stress conditions are enumerated. Evidence suggests that filament formation under a number of sublethal stresses may be linked to a reduced energy state of bacterial cells. This review focuses on the conditions and extent of filament formation by foodborne bacteria under conditions that are used to control the growth of microorganisms in foods such as suboptimal pH, high pressure, low water activity, low temperature, elevated CO2 and exposure to antimicrobial substances as well as lack a of nutrients in the food environment and explores the impact of the sublethal stresses on the cell's inability to divide.
Authors:
Tineke H Jones; Kathleen M Vail; Lynn M McMullen
Related Documents :
24362433 - Enumeration of salmonella in table eggs, pasteurized egg products and egg containing di...
18670793 - What-where-when memory in magpies (pica pica).
12358443 - Detection of potentially allergenic hazelnut (corylus avellana) residues in food: a com...
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-5-7
Journal Detail:
Title:  International journal of food microbiology     Volume:  165     ISSN:  1879-3460     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  2013 May 
Date Detail:
Created Date:  2013-6-3     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  -    
Other Details:
Languages:  ENG     Pagination:  97-110     Citation Subset:  -    
Copyright Information:
Crown Copyright © 2013. Published by Elsevier B.V. All rights reserved.
Affiliation:
Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada. Electronic address: Tineke.Jones@agr.gc.ca.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Sample size guidelines for fitting a lognormal probability distribution to censored most probable nu...
Next Document:  Sublingual Buprenorphine for Chronic Pain: A Survey of Clinician Prescribing Practices.