ArticleFrontiers in microbiology2022
Formic acid, an organic acid food preservative, induces viable-but-non-culturable state, and triggers new Antimicrobial Resistance traits in
Article in Frontiers in microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
9 citing papers in PubMed, 28 citations in OpenAlex.
- New Insights intoPathogens (Basel, Switzerland) · 2026Review
- From Dormancy to Viability: The Resuscitation Processes of Viable but Non-Culturable Bacteria-A Systematic Review.Microorganisms · 2026Review
- Decellularization of camel corneas for tissue engineering applications.International ophthalmology · 2025Article
- Evaluating the potential of3 Biotech · 2025Article
- Viable but non-cultivable state in oral microbiota: a critical review of an underexplored microbial survival strategy.Frontiers in cellular and infection microbiology · 2025Review
- Characterization of Functional Properties and Organic Acids inInternational journal of food science · 2025Article
- Viscoelastic and antimicrobial dental care bioplastic with recyclable life cycle.Nature communications · 2024Article
- Effect of physicochemical and microbiological factors on the development of viable but non-culturable and resuscitation states of Vibrio cholerae.Archives of microbiology · 2024Article
- Targeted metagenomics using bait-capture to detect antibiotic resistance genes in retail meat and seafood.Frontiers in microbiology · 2023Article
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Numerous human pathogens, especially Gram-negative bacteria, are able to enter the viable-but-non-culturable (VBNC) state when they are exposed to environmental stressors and pose the risk of being resuscitated and causing infection after the removal of the trigger. Widely used food preservatives like weak organic acids are potential VBNC inducers in food processing and packaging facilities but have only been reported for food-borne pathogens. In the present study, it is demonstrated for the first time that one such agent, formic acid (FA), can induce a VBNC state at food processing, storage, and distribution temperatures (4, 25, and 37
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.