The food value chain is most contaminated with bacterial foodborne pathogens if the right and strict standards and protocols are not adopted. When the contaminated foods are consumed, they may lead to several severe foodborne illnesses including hemorrhagic colitis, hemolytic uremic syndrome, typhoid, acute, gastroenteritis, diarrhea, and thrombotic thrombocytopenic purpura, depending on the types of pathogens involved. Therefore, early, efficient, and faster identification of foodborne bacterial pathogens is critical for fast decision-making. The adoption of conventional techniques for microbial pathogens’ detection mostly depends largely on the use of the time-consuming culture media, followed by staining and other biochemical identification processes. The adaptation of rapid techniques for detection is faster, more convenient, more sensitive, and more specific. Therefore, this study adopted the nucleic acid–based technique (PCR) due to its robustness, rapidity, sensitivity, accuracy, and specificity. The conventional PCR technique is carried out after the extraction of DNA, followed by gel electrophoresis and sequencing. PCR amplifies the genomes of the pathogen using specific primer sets for replication.