Some chemical reagents are commonly used in the process of food processing, such as the addition of food preservatives to extend the shelf life of food or of disinfectants in the processing plant and equipment for disinfection. In the food industry, pathogens with a certain degree of resistance are created by the indiscriminate use of disinfection solution (Meyer, 2006). Some pathogens leave behind and build up a resident flora on surfaces after cleaning and disinfection, and partial cells from the gradual accumulation of resident flora can be induced to enter a VBNC state (Peneau et al., 2007). Such chemical reagents were once used indiscriminately, not only cannot improve food safety but also to induce bacteria to enter the VBNC state. Researchers have shown that the indiscriminate use of preservatives may be a threat to public health. For example, although potassium sorbate is a kind of commonly used broad-spectrum antimicrobial agent, Cunningham et al. (2009) found that the cells of L. monocytogenes grown in the presence of potassium sorbate at pH 4.0 entered a VBNC state within 24 h. They also indicated that temperature had a significant impact on the ability of potassium sorbate to induce VBNC cells, which were observed at 37°C but not at 4°C or 21°C. However, the wide use of chlorinating disinfectants in food processing workshops may also cause bacteria to enter the VBNC state. Peneau et al. (2007) simulated meat processing plants in the laboratory and adopted the same disinfection methods used in the factory to disinfect production equipment. They found VBNC cells of Pseudomonas fluorescens on the production equipment. It has also been reported that excessive use of disinfectants induce pathogenic bacteria, such as E. coli and C. jejuni, to enter the VBNC state (Meyer, 2006). Moreover, because of the use of chlorinating disinfectants, bacteria that are present in tap water may also enter the VBNC state. Al-Qadiri et al. (2011) confirmed the presence of VBNC state E. coli O157:H7 and C. jejuni in tap water by molecular biological detection. Therefore, it is important to pay attention to the rational use of disinfectants during the process of food safety production.