From Dormancy to Eradication: Strategies for Controlling Bacterial Persisters in Food Settings

Area of Science:

• Food Microbiology
• Bacterial Physiology
• Antimicrobial Resistance

Background:

• Bacterial persistence poses a significant challenge in food production, evading standard antimicrobial treatments.
• Persister cells are dormant microorganisms that survive adverse environmental conditions, impacting food safety and quality.

Purpose of the Study:

• To compile critical information and provide practical solutions for combating bacterial persisters in food production.
• To review mechanisms of persister cell formation and discuss eradication strategies for the food industry.

Main Methods:

• Review of scientific literature on bacterial persistence mechanisms.
• Compilation of physical, chemical, and biological methods for targeting persister cells.

Main Results:

• Identified key persister formation mechanisms: toxin-antitoxin systems, guanosine tetraphosphate (ppGpp), stochastic processes, and SOS response.
• Detailed various physical, chemical, and biological strategies for persister cell eradication, noting their applicability in industrial settings.

Conclusions:

• Effective control of bacterial persisters requires understanding their formation and employing targeted eradication strategies.
• Further research is needed to develop advanced methods for eliminating persisters in food industry settings, ensuring safer food production.