关键词: 食源性致病菌；活的不可培养状态；诱导因素；复苏条件；检测方法

Abstract: The viable but nonculturable (VBNC) state refers to a state in which bacteria lose their ability to grow and reproduce in conventional media under adverse environmental stress conditions. Bacteria in the VBNC state are usually still metabolically active and remain pathogenic and virulent. Bacteria in the VBNC state can recover and return to a state where they can be cultured normally under certain suitable conditions, posing potential risks to food safety. In this review, the morphological, physiological, biochemical and biomacromolecular characteristics of bacteria, especially foodborne pathogens, in the VBNC state are comprehensively described. Meanwhile, various factors that induce bacteria to enter the VBNC state, including temperature and pH unsuitable for bacteria survival, are summarized. The laboratory conditions for bacterial recovery from the VBNC state are outlined with special reference to adequate nutrition as an indispensable factor for recovery from the VBNC state. Finally, the major methods for the detection of bacteria in the VBNC state are discussed, including molecular biological methods, flow cytometry, and optical microscopy. Molecular biological methods have been widely used in the detection of bacteria in the VBNC state due to their advantages of accuracy, rapidity and high sensitivity. This review provides more ideas for further research on the induction, resuscitation and detection of foodborne pathogens in the VBNC state.

Key words: foodborne pathogens; viable but nonculturable state; inductive factors; resuscitation condition; detection method