# From Dormancy to Eradication: Strategies for Controlling Bacterial Persisters in Food Settings
## 6 Implications of Persister Cells in the Food Industry
### Chemical Treatments
Among the most widely used biocides in the food industry are oxidizing agents, including halogen-based compounds, peracetic acid (PAA), ozone, and hydrogen peroxide. These agents are particularly effective at inactivating a broad spectrum of microbial cells, both in planktonic form and within biofilms [86]. Chlorine-based solutions such as liquid chlorine, hypochlorites, and chloramines are extensively utilized for their potent antimicrobial properties, while surface-active agents like quaternary ammonium compounds (QACs) disrupt microbial cell membranes [87]. For example, [PERSON] et al. [44] examined the antimicrobial activity of two conventional biocides--berzalkonium chloride (BAC) and peracetic acid (PAA)--alongside two emerging biocides--glycolic acid (GA) and glyoxal (GO)--against persisters of _B. cereus_ and _P. fluorescens_. These agents can be effectively applied to floors, sewers, and food-industry equipment but should not be used directly on food. The study concluded that persister cells were prevalent within biofilms and survived exposure to critical biocide treatments. Additionally, the descendant planktonic and biofilm populations exhibited properties similar to the original cells. The impact of these biocides on spore-forming bacteria, such as those in the _Clostridium_ and _Bacillus_ genera, remains uncertain. Poorhygiene, sanitation, and handling practices can facilitate the transfer of biocide-tolerant bacteria to food, underscoring the necessity of combining multiple methods to effectively eliminate hazardous microbes. Drug combination therapies have been used to target persister cells in medical contexts and could be adapted for food safety purposes. These combinations can include two or more antimicrobial peptides or a mix of peptides and other low-cytotoxicity chemical compounds. [PERSON] et al. [60] provide several examples of anti-persister combinations. However, if these combinations contain antimicrobials or other chemical compounds not approved for use in food-related contexts, their application in the food industry may be limited. Additionally, some researchers have suggested that interfering with the toxin-antitoxin system could induce the metabolite-driven awakening of persisters, allowing them to transition to an antimicrobial-susceptible state [88; 89]. Incorporating carbon sources like mannitol and glucose can enhance the sensitivity of persisters to antimicrobial peptides in _E. coli_ by increasing their metabolic activity. For instance, exposure to 40 mM of mannitol significantly reduces biofilm viability, improving antimicrobial efficacy by 99.96%. Similarly, 40 mM of glucose mitigates nutrient depletion resulting from heightened metabolic activity, substantially inhibiting persister production without affecting non-dividing cells [90]. Polysulfonic mucopolysaccharides and trehalose (at a concentration of 1%) also deter persister production by preventing protein aggregation and oxidation; however, higher concentrations can stimulate aggregation and persistence formation [91]. Furthermore, low concentrations of betaine and glycerin in the growth medium help prevent protein aggregation and persister formation in _E. coli_, while higher concentrations (1%) of both substances can increase persister levels and protein aggregates. The use of different carbon sources plays an important role in food preservation by influencing microbial stability, water activity, and texture. Glucose is commonly used in high concentrations to create a hypertonic environment that inhibits microbial growth, making it effective in preserving foods like jams, syrups, and candied fruits. It lowers water activity, reduces spoilage, and enhances sweetness and texture [92]. Mannitol, a sugar alcohol, is less metabolized by many microorganisms, making it stable in certain food systems and beneficial in diabetic-friendly, sugar-free, and dental-friendly products [93]. However, their effectiveness depends on food type and microbial strains, and their use has limitations.