Progress of viable but non-culturable (VBNC) state foodborne pathogens in milk and dairy products

Abstract

Foodborne pathogens are an important biological pollution source that affects food quality and safety.Milk and dairy products can induce a viable but non-culturable (VBNC) state of foodborne pathogenic bacteria under "appropriate" conditions such as production, processing, and transportation.At such state, the pathogens cannot grow or reproduce on the plate but still maintain vitality and express virulence and can be recovered to a cultivable state under favorable conditions.VBNC-state foodborne pathogens in milk and dairy products pose a huge threat to the quality and safety of food and dairy products, as well as public health.In this paper, the research progress and formation mechanism of VBNCstate pathogenic are reviewed, and the several common pathogenic bacteria of VBNC-state in milk and dairy products and their inducing and reviving factors and detection methods are introduced.Understanding the importance of pathogenic bacteria in VBNC status provides a reference for detecting pathogenic bacteria in VBNC status in milk and dairy products.