Zhao X.Zhong J.Wei C.CHII-WANN LINDing T.2019-07-152019-07-1520171664302Xhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85018348138&doi=10.3389%2ffmicb.2017.00580&partnerID=40&md5=c45bbd47a75168312705e39169d63380https://scholars.lib.ntu.edu.tw/handle/123456789/413662The viable but non-culturable (VBNC) state, a unique state in which a number of bacteria respond to adverse circumstances, was first discovered in 1982. Unfortunately, it has been reported that many foodborne pathogens can be induced to enter the VBNC state by the limiting environmental conditions during food processing and preservation, such as extreme temperatures, drying, irradiation, pulsed electric field, and high pressure stress, as well as the addition of preservatives and disinfectants. After entering the VBNC state, foodborne pathogens will introduce a serious crisis to food safety and public health because they cannot be detected using conventional plate counting techniques. This review provides an overview of the various features of the VBNC state, including the biological characteristics, induction and resuscitation factors, formation and resuscitation mechanisms, detection methods, and relationship to food safety. ? 2017 Zhao, Zhong, Wei, Lin and Ding.Detection method; Foodborne pathogens; Induction; Resuscitation; VBNC[SDGs]SDG3[SDGs]SDG12dalfopristin plus quinupristin; sorbate potassium; vancomycin; Bacillus cereus; biological activity; cell structure; environmental stress; Escherichia coli; food poisoning; food safety; gene expression; grapefruit juice; human; irradiation; LAMP system; metabolic activity assay; microbiology; milk; nonhuman; polymerase chain reaction; quorum sensing; research; resuscitation; Review; Staphylococcus aureus; static electricity; temperature; Vibrio alginolyticus; Vibrio parahaemolyticusreview10.3389/fmicb.2017.005802-s2.0-85018348138WOS:000398439100001