In foods, after bacteriological analysis, dangerous food pathogens are not detected, which can cause foodborne diseases. This is due to the formation of viable but nonculturable cells (VBNC) by contaminant bacteria under the influence of stress factors, which leads to false-negative results in microbiological expertise. The paper presents data on the presence of VBNC in finished meat products and after experimental contamination of VBNC pathogens. Due to the biohazard nature of such dormant cells, the authors propose to regulate the testing of food products for the presence of VBNC.
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