The viable but non-culturable (VBNC) state is a stress adaptation strategy in bacteria, characterized by the loss of culturability and reduced metabolism, which may complicate both diagnosis and treatment. This review describes the potential transition of Staphylococcus aureus into a VBNC state during intramammary infections, and in dairy-associated food products. It further distinguishes VBNC cells from persister cells, another non-proliferative stress adaptation in bacterial cells. We propose that the resuscitation window, in terms of both the intensity and duration of stress, can serve as a valuable indicator offering insight into the reactivation process following transformation into the VBNC state. Current pasteurization and other food processing techniques may not be sufficient in addressing the VBNC state, posing a potential risk of foodborne illnesses following undetected contamination. This necessitates the optimization of advanced diagnostic tools, for use in complex matrices, including milk and other dairy products, to effectively estimate VBNC cells, prevent hidden contamination in milk and other dairy products, and safeguard both public and animal health.