This chapter provides a comprehensive overview of key zoonotic pathogens transmitted through food, which pose significant threats to global public health and food safety. It emphasizes the role of food as the primary source of infection. The chapter covers bacterial pathogens such as Campylobacter, Salmonella, Listeria monocytogenes, Yersinia enterocolitica, Shiga toxin-producing Escherichia coli, Clostridium perfringens, and Staphylococcus aureus, as well as zoonotic foodborne viruses like norovirus and hepatitis A, and the zoonotic foodborne parasite Trichinella spiralis. It discusses prevalence, transmission routes, at-risk groups, economic impacts, transmission mechanisms, and health risks. Preventive measures and regulatory frameworks are highlighted, emphasizing the need to improve safety standards in the food supply chain and consumer education.