After decades of research, the VBNC concept has attracted great attention for a variety of foodborne pathogens and the corresponding adaptation mechanisms. It seems clear that the conditions, factors and regulators during the induction and resuscitation of the VBNC state play prominent roles in some strains. However, the formation and resuscitation mechanism of the VBNC state remain unclear and thus require further study. The abilities of VBNC cells to evade detection by conventional plate counting techniques, to tolerate stressful environments including food pasteurization processes and antibiotics, and to resuscitate with virulence and cause disease could pose a great threat to food safety and infectious disease prevention. Therefore, the development of rapid, sensitive, cost-effective, and easy-to-operate methods for detection of the VBNC state is an urgent need. In conclusion, the potential application of fundamental research examining the VBNC state is very important to prevent foodborne infections, protect food safety and identify new treatments to reduce the risk of disease caused by foodborne pathogens.