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Disclosure of microbial prevalence in different food items around the globe is very much likely due to the pathogenic microbial propagation, as well as due to lack of sufficient understanding on food poisoning mechanism. A line of microbiological analyses of foods unstitched the promulgation of Escherichia coli and their toxins, Staphylococcus spp., Vibrio spp., Aeromonas spp., and Listeria spp. While the cases of food poisoning are handled frequently basically with the treatment strategies, the inner mechanism of the food poisoning by microorganisms remains unraveled. In the present review, author attempted to formulate models for the foodborne infections, intoxications, and toxicoinfections. Understanding of these models and pathogenesis would be useful to combat foodborne diseases using the accurate strategies to resolve the complications and to improve the public health as well.