在环境胁迫下，部分食源性微生物（大肠杆菌、沙门氏菌、金黄色葡萄球菌、乳酸菌和酵母等）会进入活的非可培养状态（Viable but non-culturable，VBNC）得以存活。进入VBNC状态的微生物在细胞形态、代谢活性以及致病性等方面发生了变化，并且不能用常规的方法将其检出，因此给食品质量与安全带来了极大的挑战。本文总结了食源性微生物VBNC状态的发展趋势；简单介绍了食源性微生物VBNC状态的各种环境诱导因素、生理生化特性和复苏条件；着重论述了应用于食源性微生物VBNC状态的分子检测技术和噬菌体检测法，并讨论了方法的优缺点及优化方案。此外，本文还总结了分离和纯化VBNC状态微生物的方法并分析了方法的可行性，以期为进一步探究食源性微生物VBNC状态的生理特性，研发更加快速、简便和高效的检测分离方法提供参考。

Under environmental stress, some food-borne microorganisms (Escherichia coli, Salmonella spp., Staphylococcus aureus, lactic acid bacteria, yeast, and others) can stay alive by entering a viable but non-culturable (VBNC) state. Microorganisms entering the VBNC state change in terms of cell morphology, metabolic activity, and pathogenicity, and cannot be detected by conventional methods, thus posing great challenges to food quality and safety. In this study, the development trends of foodborne microorganisms in the VBNC state were summarized and the various environmental induction factors, physiological and biochemical characteristics, and recovery conditions were briefly introduced. The molecular detection technology and phage detection methods that are applied to food-borne microorganisms at VBNC state were mainly discussed, and the advantages and disadvantages of these methods and possible optimization protocol were examined. In addition, the detection and separation methods for microorganisms at VBNC state were summarized and the feasibility of these methods was analyzed. The purpose of this paper was to provide a reference for the further investigations of the physiological characteristics of foodborne microorganisms at VBNC state, and the development of faster, simpler, and more efficient detection methods.

国家自然科学基金资助项目（31471714）；国家重点研发计划项目（2016YFD0400300）；常州市科技支撑计划（农业）项目（CE20162013）