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Injury modes and physiological characteristics of injured microorganisms with a special reference to heat injury

Tetsuaki Tsuchido1

  • 1Research Center of Microorganism Control, Organization for Research Promotion, Osaka Metropolitan University.

Journal of Microorganism Control
|January 17, 2024
PubMed

Insights

Disinfection treatments can injure microorganisms, affecting their growth and survival. Understanding these injury modes, like delayed growth or reduced rates, is key to improving microbial testing and disinfection efficacy.

Area of Science:

  • Microbiology
  • Food Safety
  • Environmental Science

Background:

  • Microorganisms are controlled using sterilization and disinfection in food, medicine, and environmental applications.
  • Disinfection processes can result in microorganisms entering a state between life and death, termed injured microorganisms.
  • The extent and nature of microbial injury depend on disinfection treatment intensity and conditions.

Approach:

  • This review focuses on heat injury, using Escherichia coli as a model organism.
  • It discusses the classification of injury modes in microorganisms subjected to disinfection.
  • Specific injury types examined include 'λ injury' (delayed growth), 'μ injury' (reduced growth rate), and 'β injury' (secondary injury).

Key Points:

  • Injured microorganisms exhibit varied quantitative and qualitative characteristics.
  • Understanding injury mechanisms, repair, and survival factors is crucial.
  • Knowledge of injured microbial physiology aids in optimizing microbial testing and disinfection strategies.

Conclusions:

  • Characterizing microbial injury enhances the assessment of disinfection effectiveness.
  • This understanding supports the development of more reliable microbial testing methods.
  • Optimizing disinfection conditions based on microbial injury insights improves practical viability and growth potential.
Keywords:
DNA injuryinjured microorganismouter membrane injuryprotein aggregationsecondary injurysmall heat shock protein

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