Some newly recognized pathogens have been defined as food-borne pathogens in many parts of the world. Escherihia coli O157:H7, Salmonella Typhimurium Definitive Type 104, Helicobacter pylori, Arcobacter butzleri are the main of these pathogens. Some pathogens, such as Salmonella Enteritiditis, Campylobacter jejuni, Vibrio vulnificus, Listeria monocyto genes, Enterobacter sakazakii, Enterococci, Mycobacterium avium subsp. paratuberculosis have been recognized pathogens for many years but have only in the past two decades been determined to be predominantly foodborne. Several factors playing important role in the epidemiology of new emerging and re-emerging food-borne pathogens are changes in the pathogens, economical and technological developments, poverty and pollution, dietary habits, new changes in health sector, demographic changes, increasing in travel and migration and trade in food and animal feed and animals, new food vehicles of transmission. New emerging and re-emerging food-borne pathogens have been implicated with new food vehicles. Foods previously thought to be safe are now considered potentially hazardous. Approaches such as hazard analysisis critical control point, good agricultural practice, good veterinary practice, good manufacturing practice, good distribution practice and good trade practice play important role in reducing and eliminating of food-borne infections.