Prevention and control measures implemented over the past few decades throughout the food chain have borne fruit, as evidenced by the dramatic declines in the incidence of listeriosis and certain serotypes of Salmonella. However, foodborne infections continue to occur at high rates. Infections caused by Salmonella, Campylobacter, and Listeria monocytogenes continue to have a significant impact on morbidity and mortality, but other, less common infections—such as STEC infections—also warrant attention due to their epidemic potential. Surveillance of foodborne infections has identified several notable trends in recent years, particularly the significant increase in the number of monophasic variant strains of Salmonella Typhimurium and the continued rise in the incidence of Campylobacter infections. It has also revealed the rapid increase in the number of antibiotic-resistant Salmonella and Campylobacter strains, accompanied by a broadening of their resistance spectrum. These trends underscore the importance of epidemiological and microbiological surveillance of human foodborne infections in close coordination with animal health surveillance and food chain controls. (R.A.)