Many bacterial species have been found to exist in a viable but non-culturable (VBNC) state
since its discovery in 1982. VBNC cells are characterized by a loss of culturability on routine …

Under stress conditions, many species of bacteria enter into starvation mode of metabolism
or a physiologically viable but non-culturable (VBNC) state. Several human pathogenic …

The 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 …

Campylobacter species are the most common cause of bacterial gastroenteritis, with C.
jejuni responsible for the majority of these cases. Although it is clear that livestock, and …

Water is vital to agriculture. It is essential that the water used for the production of fresh
produce commodities be safe. Microbial pathogens are able to survive for extended periods …

Many bacteria have the ability to survive in challenging environments; however, they cannot
all grow on standard culture media, a phenomenon known as the viable but non-culturable …

The viable but non culturable (VBNC) state is a condition in which bacterial cells are viable
and metabolically active, but resistant to cultivation using a routine growth medium. We …

Consumption of contaminated drinking water is a significant cause of Campylobacter
infections. Drinking water contamination is known to result from septic seepage and …

Diseases caused by foodborne or waterborne pathogens are emerging. Many pathogens
can enter into the viable but nonculturable (VBNC) state, which is a survival strategy when …

Viable but nonculturable (VBNC) microorganisms have been recognized as pathogenic
contaminants in foods and environments. The failure of VBNC cells to form the visible …