Staphylococcus aureus, Bacillus cereus, and Clostrium perfringens-associated toxin-mediated food poisoning and foodborne toxicoinfection represent a common and unique subset of foodborne illnesses. In each of these entities human infection plays at most a limited role in disease pathogenesis. By contrast it is the associated bacterial toxins that are the drivers of the rapid onset gastrointestinal symptoms typical of the disease course, either by way of preformed toxin or spore-associated acceleration of toxin production. In practice diagnosis is made based on classic historical and clinical features, though testing is often used in investigation of outbreaks. These bacterial pathogens, the nature and mechanisms of their associated toxins in promoting disease, typical clinical presentation, and epidemiology are reviewed in detail. While treatment is typically supportive, prevention is multifaceted and must be taken into consideration at all points along the food chain.