Journal of Food: Microbiology, Safety & Hygiene
Open Access

The Role of Bacterial Persisted Cells in Food Safety and Food Processing Industry

Mahendran Patil^{* *}Correspondence: Mahendran Patil, Department of Food Microbiology, University of Delhi, New Delhi, India, Email:

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Description

Bacterial persister cells are an important concern in the food industry due to their role in persistent infections and resistance to antimicrobial treatments. These cells, which can survive otherwise lethal concentrations of antibiotics and harsh environmental conditions, pose significant challenges in food safety, processing, and preservation. Understanding the mechanisms of persister cell formation and developing strategies to mitigate their impact is essential for ensuring the safety and quality of food products.

Bacterial persister cells

Bacterial persister cells are a subpopulation of bacterial cells that exhibit a unique survival strategy under adverse conditions. Unlike antibiotic-resistant mutants, persisters are not genetically resistant to antibiotics but instead enter a dormant state that allows them to withstand high concentrations of antimicrobial agents. When the stress is removed, persisters can "wake up" and repopulate, potentially leading to persistent infections or contamination.

Mechanisms of persister cell Formation

The formation of persister cells is a complex process influenced by various factors, including metabolic state, environmental conditions, and genetic regulatory networks. Key mechanisms include

Metabolic changes: Persister cells often enter a low-metabolism state, reducing their activity and making them less susceptible to antibiotics that target actively growing cells.

Toxin-antitoxin systems: Many bacteria possess toxin-antitoxin systems that can induce dormancy. These systems consist of a toxin that can inhibit cellular processes and an antitoxin that neutralizes the toxin. Under stress, the balance shifts towards toxin activity, leading to a dormant state.

Stress response pathways: Exposure to environmental stresses such as heat, acid, or oxidative stress can trigger the formation of persisters. Stress response pathways help bacteria survive adverse conditions but can also lead to increased persister cell formation.

Impact on the food industry

Food contamination: Persister cells can survive in food processing environments, including those involving heat or chemical treatments. This survival can lead to persistent contamination of food products, even after standard sanitation procedures.

Antibiotic resistance: While persister cells are not genetically resistant, their ability to survive antibiotic treatments can complicate efforts to control bacterial contamination. This is especially concerning in the context of antibiotic use in food production and its potential impact on human health.

Shelf-life and quality: Bacterial contamination, including persister cells, can affect the shelf-life and quality of food products. The ability of persisters to survive and potentially grow during storage can lead to spoilage and safety concerns.

Detection and identification

Effective detection and identification of persister cells are important for managing their impact in the food industry. Traditional microbiological methods may not adequately capture persister populations due to their low numbers and dormant state. Advanced techniques such as

Molecular methods: Polymerase Chain Reaction (PCR) and sequencing technologies can be used to identify genes and markers associated with persister cells.

Fluorescence microscopy: Techniques that use fluorescent dyes to differentiate between active and dormant cells can help visualize persisters.

High-throughput screening: Automated systems can screen large numbers of samples to identify persister cells more efficiently.

Strategies for mitigation

Addressing the challenge of bacterial persister cells in the food industry requires a multi-faceted approach

Enhanced sanitation: Improving cleaning protocols and sanitation practices can help reduce the survival of persister cells in food processing environments. Regular monitoring and validation of cleaning procedures are essential.

Combination treatments: Using a combination of antimicrobial agents, physical treatments e.g., heat, Ultraviolet (UV), and chemical treatments can be more effective in managing persister cells than single-agent approaches.

Innovative preservation techniques: Research into novel preservation methods, such as natural antimicrobial agents, probiotics, or bacteriophage therapy, offers potential solutions for reducing persister cell populations.

Regulatory measures: Implementing stricter regulations and guidelines for antimicrobial use in food production can help mitigate the development and persistence of bacterial populations that include persister cells.

Research and development: Ongoing research into the mechanisms of persister cell formation and survival can lead to the development of targeted interventions and new strategies for controlling bacterial contamination in the food industry.

Conclusion

Bacterial persister cells present a significant challenge in the food industry, impacting food safety, quality, and shelf life. Understanding their mechanisms of formation, improving detection methods, and developing effective mitigation strategies are essential for addressing this issue. Continued research and innovation will be analytical in advancing our ability to manage persister cells and ensure the safety of food products. Through a combination of enhanced sanitation practices, novel preservation techniques, and targeted interventions, the food industry can better combat the challenges posed by bacterial persister cells and safeguard public health.