Abstract: During food processing, transportation and storage, the foodborne pathogens such as Escherichia coli O157:H7,
Vibrio parahaemolyticus, Salmonella, and Staphylococcus aureus may enter the viable but non-culturable (VBNC) state due
to environmental stress. Once entering the VBNC state, foodborne pathogens are easily missed by conventional plate count
techniques, thereby bringing a serious threat to food safety and public health. This paper summarizes the factors that may
cause foodborne pathogens to enter the VBNC state during food processing, and describes the biological characteristics of
foodborne pathogens in the VBNC state with focus on the current detection methods for foodborne pathogens in the VBNC
state, aiming to provide a scientific reference for the prevention and control of foodborne pathogens.

Key words: foodborne pathogens, food safety, viable but non-culturable state, detection methods