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The "Phoenix Phenomenon" During Resuscitation of Fungi in Foods 1, 2

John A Koburger1, Richard A Dargan1

  • 1Food Science and Human Nutrition, University of Florida, Gainesville, Florida 32611.

Insights

Certain food samples showed a rapid decrease in fungal cell numbers during resuscitation, followed by a gradual increase. This "Phoenix Phenomenon" indicates metabolic injury repair in fungi, which current methods could not overcome.

Area of Science:

  • Microbiology
  • Food Science
  • Cellular Physiology

Background:

  • Fungal recovery from foods is crucial for safety and quality assessment.
  • Standard methods may not account for stressed or injured fungal cells.
  • Resuscitation aims to revive viable but non-culturable (VBNC) or metabolically impaired fungi.

Purpose of the Study:

  • To investigate an observed initial decrease in fungal cell counts during resuscitation.
  • To characterize the phenomenon of initial cell reduction followed by recovery.
  • To identify potential strategies to improve fungal recovery from stressed food samples.

Main Methods:

  • Incubation of fungal samples from food sources under specific resuscitation conditions.
  • Monitoring of viable fungal cell counts over time (e.g., 12-hour intervals).
  • Systematic variation of resuscitation media and plating techniques.

Main Results:

  • A consistent pattern of rapid decrease in viable fungal cell numbers within the first 12 hours of resuscitation was observed.
  • Following the initial decline, a gradual increase in cell counts indicated fungal recovery.
  • This transient reduction in cell numbers was termed the "Phoenix Phenomenon".
  • Attempts to modify resuscitation and plating media did not prevent the initial cell decrease.

Conclusions:

  • The "Phoenix Phenomenon" is linked to the metabolic injury repair process in fungi.
  • Standard resuscitation protocols may initially underestimate fungal populations due to this effect.
  • Further research is needed to understand and potentially mitigate the initial cell decline for improved fungal detection in foods.

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