Stress resistance, antibiotic resistance, and pathogenicity of foodborne pathogenic bacteria in the viable but nonculturable state

Numerous foodborne pathogenic bacteria can enter a viable but nonculturable (VBNC) state when subjected to adverse environmental stresses. Owing to the inadequacy of conventional detection methods and insufficient awareness of their hazards, VBNC foodborne pathogenic bacteria pose a latent risk to food safety. This paper systematically reviews their resistance to common stresses (thermal, acid, salinity, and oxidative), antibiotic resistance, and pathogenicity. Key findings reveal consistent oxidative resistance enhancement in the VBNC foodborne pathogenic bacteria, whereas their resistance to heat, acid, and salinity varies with induction factors and bacterial species. Most bacteria enhance or retain their antibiotic resistance, and some previously sensitive strains acquire resistance upon entering the VBNC state, posing clinical challenges. For pathogenicity, VBNC pathogenic bacteria exhibit selective virulence gene and protein expression, and the retainment of species-dependent pathogenicity is further confirmed by cell and animal models, necessitating the consideration of both stressors and species in risk assessments. Overall, VBNC foodborne pathogenic bacteria constitute a triple threat of concealment, resistance, and pathogenicity. This review provides new insights for accurate prevention and control to better ensure food safety.