Rapid detection of viable Vibrio Cholerae by Bacteriophage

Abstract

For the sake of food safety and public health, it is crucial to be able to quickly identify live viruses in food. Traditional methods of establishing microbial viability, known as “culture-based detection methods” can be difficult, time-consuming, and slowly produce outcomes. In recent years, several culture-free techniques to identify live viruses have been published, including both based on nucleic acids (PCR combined with the use of cell viability dyes or reverse-transcriptase PCR to detect messenger RNA) PCR/qPCR, immunoassay, or enzymatic assay to detect host, as well as phage-based (plaque assay or phage amplification and lysis plus DNA, phage offspring, or intracellular elements) techniques. When compared to culture for food testing, several of these more recent techniques, notably phage-based techniques, offer promise in terms of spathe ed, sensitivity of detection, and cost. This study examines the existing limitations and potential future applications of these innovative technologies for food testing as well as their advantages and disadvantages for identifying live pathogens in food.