**1. Introduction**

Foodborne illness is the biggest health problem in the world. Due to unsanitary food processing methods, this situation is very serious in developing countries. Approximately 70% of diarrhea cases in developing countries are related to the consumption of contaminated food. An estimated 3.5 billion people have been infected, with 450 million people affected, most of them children [1]. There are many causes of foodborne illness, among which the most important are foodborne pathogens, including *E. coli (E. coli), Salmonella, Shigella,* and *Yersinia*. They can cause many diseases and have a significant impact on people's health and finance. *E. coli* is considered one of the main human foodborne pathogens. It is linked to a variety of acute and invasive human illnesses, and it is easy to spread across different ecosystems. *Salmonella* is a gram-negative, rod-shaped, flagellar facultative anaerobic bacteria belonging to the *Enterobacteriaceae* [2, 3]. *Salmonella* is divided into two categories: *Salmonella enterica* and *Salmonella bangri* [2, 3]. For *S. enterica*, more than 2600 sera have been isolated and described, many of which are pathogenic to humans and animals [2–4]. And *Shigella* is

the third most common foodborne bacterial pathogen, according to the CDC. *Yersinia* also causes a range of foodborne illnesses with distinct characteristics in humans, ranging from asymptomatic carriers to hemorrhagic colitis and fatal typhoid fever.

In recent years, the detection of foodborne pathogens has developed rapidly. Many techniques such as PCR, nanotechnology, nucleic acid hybridization are widely used [5]. There are also many control methods for foodborne pathogens. In the present paper, we summarized the transmission, antimicrobial resistance, genetic diversity, and molecular epidemiology of the *Enterobacteriaceae* strains, and also novel technologies for detection and the controlling of the foodborne pathogens.
