Bacterial dormancy in Campylobacter: abstract theory or cause for concern?

Abstract

For the past 100 years, since the birth of modern microbiology, this discipline has predominantly relied on the ability to culture micro‐organisms in vitro on artificial synthetic culture media under controlled conditions in the laboratory. However, sometimes it is not possible to detect foodborne pathogens using such conventional techniques. Employment of these techniques can also lead to a delay in detection of pathogens. The ‘viable but non‐culturable’ (VNC) cellular form has been demonstrated in Campylobacter jejuni, representing a resting or dormant stage, which is induced through cell stress including starvation. This form is extremely difficult to detect and generally requires complex and sophisticated technology which is usually not available in most routine food microbiology laboratories. This review aims at examining the role of this cell form in Campylobacter, including their historical evolution, formation, physiology, detection and to discuss the challenges that this form presents to food safety.