The foodborne outbreaks occurred in last decades highlight the importance of the development and implementation of preventive measures and programs aiming at ensuring food safety on one hand and constituting a common basis for the hygienic production of food on the other hand. In particular, a farm to fork approach has been applied in all sectors of food production chain in order to improve hygiene and reduce all potential biological hazards. The food supply chain is very complex because of the differences in food composition and processing and this can result in emergence and re-emergence of foodborne pathogens. However, many factors related to an increase in foodborne illness have been reported, such as the change in eating habits and consumer preferences, increased international travels, change in food processing, production and distribution, pathogen adaptation to new environments, acquisition of virulence factors and antimicrobial drug resistance by microorganisms, advances in pathogen detection methods, inadequate sanitation and vector control measures, inadequate public health services, including consumer information (Smith and Fratamico, 2018). This Research Topic titled “Foodborne Pathogens: Hygiene and Safety” focuses on important food safety concerns such as the potential presence of pathogens in food as well as their toxins/metabolites, the resistance to antibiotics or sanitizers, and other virulence characteristics. It includes four reviews and 44 original research papers. The main foodborne pathogens studied herein are: Campylobacter jejuni, Cronobacter sakazakii, Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphyloccus aureus, but some other researches deal with Helicobacter pilori, Klebsiella pneumoniae, Vibrio parahaemolyticus, mycobacteria, and molds as well. Studies on characterization and genetic typing of foodborne pathogens, detection methods and inactivation of these microorganisms by natural preservatives derived from plant sources, essential oils and biocontrol, and influence of probiotics are also reported.