Recent advances have been made in the food industry regarding preservation and food safety technology, but nevertheless, there are still disease outbreaks that are linked to the food pathogens such as bacteria, fungi, and viruses, showing that these pathogens are still responsible for causing outbreaks worldwide, posing a threat to the consumer’s health, particularly in meat and meat-based products, which are very often vulnerable to various types of contamination by various means—for example, during processing and handling of the food. This chapter focuses on a comprehensive overview of different detection methods used for foodborne pathogens such as Salmonella, Escherichia coli, Listeria monocytogenes, and Campylobacter jejuni, starting from traditional culture-based techniques to modern molecular approaches, including immunological assays and emerging technologies like biosensors. Among these biosensors, immunosensors have shown to be a very promising technology. And above all these advanced techniques, there is still room for improvement; for example, false positives/negatives and regulatory hurdles remain prevalent. The chapter has concluded with a call for combining available approaches of multiple detection methods to enhance accuracy and assure food security toward public health.