Canlı fakat kültürlü yapılamayan bakteriler ve gıda güvenliği yönünden önemi

Bakteriler, uygun olmayan koşullarla karşılaşınca kendilerine özgü bir uyum mekanizması geliştirirler. Bu koşullarda bakteriler genellikle katı besi yerinde koloni oluşturma yeteneğini kaybederler fakat canlılıklarını korurlar. Bu duruma mikroorganizmalar için, canlı fakat kültürü yapılamayan (Viable But Non Culturable, VBNC) hal denir. Soğuğa maruz kalmak ve besin maddelerinin yokluğu bakterilerin VBNC hale girmelerine neden olan temel faktörlerdir. Çubuk formundaki Gram negatif bir bakteri VBNC hale girdiğinde kok veya kısa çubuk şekline dönüşmekte ve boyutu küçülmektedir. Bazı araştırmacılara göre VBNC hale geçmiş olan bakteriler uygun koşullarla karşılaşınca tekrar kültürü yapılabilir hale geçmektedirler ve bu durum resuscitation olarak adlandırılmaktadır. VBNC bakteriler arasında gıda güvenliği ve halk sağlığı yönünden önemli olan Campylobacter jejuni, Escherichia coli, Salmonella Enteritidis, Vibrio cholerae ve Legionella pneumophila gibi patojen bakteriler yer almaktadır. Son yıllarda VBNC bakteriler ile ilgili yapılan çalışmalar etkili, pratik ve duyarlılığı yüksek saptama metotlarının geliştirilmesi üzerine yoğunlaşmış ve bunların neticesinde PCR, DVC (Direct Viable Count) gibi moleküler tekniklerin güvenilir metotlar oldukları vurgulanmıştır.

Viable but non culturable bacteries and their importance for food safety

When bacteries are exposed to conditions that are not suitable for growing, they present an adaptation strategy. The bacteries in such unsuitable conditions generally lose their growing abilities in culture media but they are still living. This is called, viable but non culturable (VBNC) state for microorganisms. Cold and low nutrien conditions, are the main factors for the bacteries to enter the VBNC state. When rod shaped Gram negative bacteries enter the VBNC state, they acquire a coccal or very short rod morphology and reduced in size. For some investigators, when VBNC state bacteries are exposed to suitable conditions for growing, they become cultumble again, this is called "resuscitation ". Inside the VBNC some foodborne pathogens such as Campylobacter jejuni, Escherichia coli, Salmonella Enteritidis, Vibrio cholerae and Legionella pneumophila are playing significant role in food safety and public health. In recent years, studies with VBNC state bacteries focused on for developing effective, practical and sensitive detection methods. So that some molecular technics such as PCR and DVC (Direct Viable Count) are mentioned as reliable methods.

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