Detection of VBNC State Strains within the Biofilm Matrix of SS-304 Coupon Immersed in Meat Waste by PMA-PCR Assay

Abstract

Foodborne pathogens, when present in food products, can lead to various diseases and pose significant food safety risks. The Salmonella Sp. is a common foodborne pathogen known for its various harmful effects, such as production of endotoxins, enterotoxins and invasiveness. The Viable but Non-Culturable (VBNC) state is a bacterial survival mechanism that occurs under adverse conditions. It poses a considerable challenge to both public health and food safety. The aim of this research is to establish a Propidium Monoazide- Polymerase Chain Reaction (PMA-PCR) technique capable of swiftly and sensitively detecting inducted Salmonella Sp., including its Viable but Non-Culturable (VBNC) pathogens in food samples. However, the efficacy of PMA in food waste sample has not been explored previously. In this study, SS-304 coupons were submerged in meat waste for 7 days and amount of biofilm formation were assessed at 3 and 7days interval and a total of 25 biofilm-forming bacterial strains were isolated and partially identified and the EPS production was also determined for further studies. The results showed that the addition of 1% acetic acid could directly kill Salmonella sp. cells and inhibit the formation of the VBNC state with a nutrition concentration of 25, 50, and 100%. By PMA-PCR method, the number change of cells during VBNC induction was monitored successfully. We assessed the capacity of PMA dye in food waste to identify DNA originating from viable bacteria.

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Author information

Authors and Affiliations

(^#Equally Contributed)

National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, Thanjavur – 613 005, Tamil Nadu

*Corresponding author. Email: vignesh@iifpt.edu.in

Editor Information

Editors and Affiliations

Department of Academics and Human Resource Development

National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T)

(An Institute of National Importance)

Ministry of Food Processing Industries (MoFPI), Govt. of India

Thanjavur, Tamil Nadu, India. Pin Code – 613005

Dr. S. Vignesh

Dr. N. Baskaran

Dr. M. Loganathan

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