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

Abstract

Various sterilization and disinfection processes are used to control harmful microorganisms in food, medicine, and the environment. During killing, microorganisms often remain between life and death, being called injured microorganisms. The degree of injury of the injured microorganisms depends on the load of the disinfection treatment, and the treatment conditions and varies not only quantitatively but also qualitatively. Knowing how they are injured by sublethal and lethal stresses of disinfection, how they repair themselves, what makes the difference between life and death, and their physiological characteristics, will lead to appropriate microbial testing and optimization of disinfection conditions for practical viability and growth potential, and will deepen our understanding of the effectiveness of the treatment. Focusing on mainly heat injury and using Escherichia coli as a model microorganism, in this review, I will discuss the classification of injury modes in injured microorganisms caused by disinfection treatment, including "λ injury" (delayed resumption of growth）," μ injury" (reduced growth rate injury）," β injury" (secondary injury）, and other derivatives.

Keywords: DNA injury; injured microorganism; outer membrane injury; protein aggregation; secondary injury; small heat shock protein.