关键词: 乳及乳制品, 活的非可培养态, 致病菌, 诱导与复苏, 检测方法

Abstract: Bacteria can enter into the viable but nonculturable state (VBNC) under environmental stress, and cannot be detected by the conventional plate culture method. But they still have measurable metabolic activity, and can recover and produce virulence factors under suitable conditions. Milk and dairy products can be ideal bacterial culture media due to their rich nutrients. Several common pathogens in milk and dairy products are able to enter into the VBNC state, such as Vibrio parahaemolyticus, Campylobacter jejuni, Staphylococcus aureus, Listeria monocytogenes, and Enterobacter sakazakii, posing a serious threat to the safety of milk and dairy products. In this paper, recent progress in research on VBNC pathogens is summarized with respect to their physiological characteristics such as cell morphology and virulence. Moreover, the conditions to induce and resuscitate common VBNC pathogens in milk and dairy products and the methods used to detect these VBNC pathogens are reviewed. The aim of this review is to provide new ideas for studies on VBNC pathogens in milk and dairy products aiming to reduce their threat to public health and to improve the microbial safety of milk and dairy products.

Key words: milk and diary products, viable but nonculturable state, pathogens, induction and resuscitation, detection methods