In this review, we specifically focus on foodborne pathogenic bacteria that can enter VBNC state. An overview of 35 foodborne pathogens with a confirmed VBNC state is provided in Table 1, with their main survival environments and VBNC cells induction and resuscitation conditions. The list includes many pathogens, such as E. coli O157:H7, Staphylococcus aureus and C. jejuni, which cause foodborne disease in healthy individuals, as observed in outbreaks of epidemic diarrhea or collective food poisoning (Chaisowwong et al., 2012; Dinu and Bach, 2013; Pasquaroli et al., 2014). It also includes some pathogens such as Vibrio alginolyticus, Vibrio parahaemolyticus, and Salmonella that mainly infect human beings by first infecting other organisms (like poultry, livestock, and seafood) (Bates and Oliver, 2004; Albertini et al., 2006; Braden, 2006). Table 1 also lists the main survival environment of foodborne pathogenic bacteria, including soil, freshwater, seawater, raw food, organisms, and even dust. Moreover, foodborne pathogens may enter the VBNC state and inhabit different stressful environments, including starvation, extreme temperature, chemical and UV-exposed environments. These findings allow readers to gain a better understanding of the various induction and resuscitation conditions of VBNC foodborne pathogens.