The presence of injured pathogens in food should not be ignored during safety detection, be-cause of their capability of repair under suitable conditions and their sensitivity to selective medium which can cause false negative detection results. However, there are little studies on such researches. This paper reviewed the formation, characteristics, detection methods, and factors influencing on sublethal-injury pathogens. The researches are meaningful for the development of food safety control technology, as well as the development of rapid and convenient detection methods.
标题：食品中的亚致死致病菌修复及检测技术研究进展
英文标题：Progress in recovery and detection technology for sublethal-injury pathogens in food
