To explore the physical induction factors, many researchers have carried out relevant simulation experiments (Rowan, 2004; Barron and Forsythe, 2007; Dinu and Bach, 2013; Patrone et al., 2013; Zhao F. et al., 2013). For example, the major foodborne pathogens, such as E. coli O157, C. jejuni, V. parahaemolyticus, L. monocytogenes, and S. aureus, have been validated to enter the VBNC state under low temperatures conditions (Bates and Oliver, 2004; Masmoudi et al., 2010; Chaisowwong et al., 2012; Dinu and Bach, 2013; Patrone et al., 2013; Gião and Keevil, 2014; Liu et al., 2016). In addition to low temperature factors, cells entering the VBNC state have been detected during high temperature sterilization processes such as the pasteurization of milk (Gunasekera et al., 2002). Regarding other physical factors, the VBNC cells of Cronobacter sakazakii have been detected in milk products as a result of dry stress (Barron and Forsythe, 2007). C. jejuni (Oh et al., 2015) and V. vulnificus (Abe et al., 2006) have been confirmed to enter the VBNC state under oxidative stress. L. monocytogenes and B. cereus entered the VBNC state by treatment with a pulsed electric field (Rowan, 2004). The cells of E. coli O157:H7 were induced into a VBNC state by UV disinfection (Zhang et al., 2015). A large number of E. coli were also observed to enter the VBNC state after pulsed light treatment, and some of them exhibited metabolic loss and cell membrane damage (Kramer and Muranyi, 2014). These findings all support the idea that various kinds of physical stress factors during food processing may induce foodborne pathogens to enter the VBNC state.