Food safety is a top priority as bacterial toxins are responsible for 10% of European foodborne outbreaks. Some of the significant toxins are emetic toxin and diarrheal enterotoxins generated by Bacillus cereus, neurotoxins produced by Clostridium botulinum, enterotoxin produced by Clostridium perfringens, and a group of enterotoxins produced by Staphylococcus aureus. Detecting these toxins in food samples or bacterial isolates is crucial for microbial food analysis. The most used methods for detection are biological, immunological, mass spectrometry, and molecular assays. Advancements in detection methods have been made in the last decade. Immunoassays, such as ELISA and latex agglutination, are sensitive and specific but may have false-positive results. The addition of monoclonal antibodies can increase accuracy. Latex agglutination is simple, inexpensive, and rapid. However, immunoassays only detect antigenicity which may not correlate with actual toxicity, so antibodies that react with the toxic center of the molecule should be utilized. To ensure food safety and prevent foodborne diseases, it is essential to investigate foodborne pathogens and their toxins. This includes studying their genome, proteome, peptidome, and metabolome. Identifying biomarkers can help trace sources of contamination. Detection of bacterial pathogens and toxins in foods is necessary to minimize foodborne illnesses. Rapid detection methods have been developed, including nucleic acid-, immunological-, and biosensor-based techniques. However, food matrices may interfere with these methods, so preprocessing strategies are discussed. Rapid and sensitive detection technologies are critical for ensuring public health safety.