Emerging foodborne diseases have become a significant concern worldwide, driven by various factors such as globalization, climate change, changes in food production practices, and the evolution of pathogens. These diseases are caused by pathogens or toxins that contaminate food, leading to illness in consumers. The emerging nature of these diseases is typically associated with new, previously unknown pathogens, or the re-emergence of known pathogens in new environments, as well as the development of resistance to commonly used antimicrobial agents. This broad topic encompasses a wide range of microbial and chemical hazards, and understanding the dynamics of emerging foodborne diseases is critical for effective prevention, control, and treatment. One of the primary contributors to the emergence of foodborne diseases is the rapid movement of food products across global supply chains. As international trade in food has expanded, so too has the potential for pathogens to be introduced into new regions. Contaminated food items can cross borders easily, leading to the spread of diseases that might not have been common in certain areas. Globalization has also led to an increased consumption of exotic foods, which might bring previously unrecognized risks. For example, the consumption of raw or undercooked foods, such as sushi, or improperly handled food from new sources, has introduced new health risks. This trend has amplified the impact of foodborne diseases, as pathogens are not limited by geographical boundaries. Climate change also plays a significant role in the emergence of foodborne diseases. Rising temperatures, altered precipitation patterns, and extreme weather events create favorable conditions for the growth and spread of foodborne pathogens. For example, warmer temperatures can increase the proliferation of bacteria such as *Salmonella* and *Campylobacter* in both agricultural settings and food processing plants. Flooding and other extreme weather events can contaminate water sources, which can in turn affect food production and distribution, leading to outbreaks. Changes in temperature and humidity can also influence the prevalence and spread of vector-borne diseases such as those transmitted by insects, which further complicates food safety efforts. Another important factor influencing the emergence of foodborne