The term “resuscitation” was first presented by Roszak et al. (1984) to describe the recovery of VBNC cells of Salmonella enteritidis. It is an important feature of VBNC cells, and the recovered cells display improved metabolic activity and restored culturability. In fact, resuscitation is a complicated process and may not be performed by only direct removal of inducing factors. In addition, not all VBNC strains can be recovered (Rowan, 2004). The resuscitation conditions differ for different bacteria, and thus only under suitable conditions can VBNC cells achieve resuscitation. Table 1 presents the various resuscitation conditions that have been reported for different foodborne pathogens, such as C. jejuni, which could be resuscitated by incubation in embryonated chicken eggs but not in rich medium. In addition, the same resuscitation method had different effects on different bacteria and even on different strains of the same species. For example, Pinto et al. (2011) discovered amino acids could resuscitate VBNC cells of haemolytic E. coli but not E. coli O157:H7.