Emerging foodborne pathogens are microorganisms that have recently become more prominent as causes of foodborne illnesses, either due to their newly recognized association with disease or increased incidence. These pathogens may have emerged through various mechanisms, including changes in food production, handling, and consumption, or developed through genetic changes that enhance their virulence or resistance to traditional control measures. For example, STEC (Shiga toxin-producing E. coli) acquired virulence factors that have allowed them to adapt to new niches and become pathogenic. Increased incidence of listeriosis due to prevalence of Listeria monocytogenes in ready-to-eat food products has been noted and can be attributed due to the pathogen’s ability to grow at low temperatures but also a wide offer of pre-packed foods with prolonged shelf life under refrigeration along with an increase in susceptible population groups. The spreading of pathogenic vibrios is monitored in the context of climate change and possible warming of the sea. Prevalence of non-choleragenic V. cholerae, V. parahaemolyticus or V. vulnificus in seafood is expected to increase globally due to climate change. Salmonella,Campylobacter jejuni/coliandYersinia enterocolitica are well-known zoonotic pathogens. Still, different Salmonella serotypes or genotypes associated with also foods of non-animal origin are emerging steadily. Salmonella is thus a versatile pathogen needing continuous attention. Although yersiniosis has usually been associated with consumption of undercooked pork products or unpasteurized milk, there is the growing trend of pre-packed (fresh-cut) vegetables in industrialized countries which have recently also been linked to sporadic outbreaks of Y. enterocolitica. Given the seasonality already observed in campylobacteriosis, it might be expected that Campylobacter spp. infections will further increase due to climate change both by the food but also the non-food transmission route. These factors might result in re-emergence of these well-known pathogens that have a long track record of control measures in place. Antibiotic resistance might also be a reason for re-emergence but not in particular discussed in this chapter. Clostridium perfringens and Staphylococcus aureus are established pathogens causing most of the time rather mild toxi-infection/intoxication syndromes. Still, in the rapid turnover of workforce involved in food preparation or distribution of meals in (institutional) catering or restaurants there is a need for knowledge of and adherence to good hygienic practices and the WHO five keys to safer foods to prevent this type of food poisoning. B. cereus is thought to be underestimated as a food-borne pathogen. Bacillus cereus toxins recently ranked first for the number of reported foodborne outbreaks caused by bacterial toxins in the EU but this increase might be attributable to better reporting of this pathogen being implicated in outbreaks by some countries. Also closely related to B. cereus is B. thuringiensis of which some strains have been authorized and safely used as commercial biopesticides for decades. However, few outbreaks that have been reported related to B. thuringiensis warrant attention and fuel the debate for its classification as an emerging foodborne pathogen. The incidence of botulism (caused by Cl. botulinum) disease is extremely low, but it raises concerns due to high mortality rate. Of the outbreaks that are reported annually most are related to preserved foods produced at home, “sterilized” at too low temperatures or during too short time or because of inadequate fermentations conditions. The trend of home canning or fermentation in combating food waste may in that aspect raise concern. Overall, as diagnostics improve, and molecular methods are increasingly applied in food monitoring and surveillance and foodborne outbreak investigation, more foodborne illnesses are expected to be identified. This has been a trigger in identification of viruses playing a role also in foodborne illness. Norovirus can persist on surfaces for days or weeks and is resistant to many common disinfectants. This finding underlines the importance of strengthening hygiene standards and disseminating knowledge for food handlers. Also there are significant regional differences in the proportion of hepatitis A cases that are attributed to food due to variation in endemic prevalence and vaccine utilization. International trade of foods has been shown to play an important role in transmission to susceptible populations and creating the potential for extended Hepatitis A outbreaks. Hepatitis E (HEV) is definite an emerging pathogen for which further research is required to better understand how HEV is transmitted to humans through food, with a spotlight on in particular under-cooked meat and liver from wild boar and pork. It should be acknowledged that compared to bacterial and lately also viral pathogens, there has historically been less research and surveillance on parasitic foodborne pathogens, contributing to lower public and regulatory awareness. The study of parasites warrants specific expertise and are not discussed in this chapter. Similar to the lack of a clear definition of healthy or unhealthy food, there is a grey area regarding which germs are pathogenic, either primarily pathogenic or opportunistic pathogenic. The key is to focus on epidemiological evidence and source attribution: have infections been reported (repeatedly) in individuals or groups of people via foodborne transmission? Therefore, monitoring and thoroughly reporting of foodborne infections and foodborne outbreaks remain vital sources of information.