A myriad of foodborne infectious diseases are known today, caused by specific strains of bacteria and viruses. The most well-known examples of foodborne infectious diseases are salmonellosis, listeriosis, campylobacteriosis, staphyloenterotoxicosis, as well as clostridial food poisoning. Accordingly, it can be observed that we are faced with either alimentary infection (where the pathogen is actually the cause of the disease) or alimentary intoxication (where the toxin is implicated in the disease pathogenesis). Foods are more likely to become infected in the summer because high environmental temperatures enable growth and development of a wide array of infectious agents. In any case, food contamination is often seen due to the ubiquitous presence of causative agents and their spores. However, the clinical presentation is non-specific and, hence, difficult to diagnose. Symptoms, depending on the type of ingested pathogen or toxin, include vomiting and diarrhea. The resulting loss of water and electrolytes causes dehydration, which in rare instances may even lead to death. The disease has a short incubation period and a rapid course, which is why during the outbreaks the disease develops almost simultaneously in all affected individuals. The treatment is symptomatic, and following adequate rehydration the symptoms and signs of the disease disappear spontaneously. In the case of mild dehydration, the use of oral rehydration solution is sufficient, whereas in the case of severe dehydration, parenteral fluid and electrolyte replenishment are required. Antibiotic therapy is not recommended, i.e. only in specific cases. The role of a highly educated nurse is to educate and implement preventative measures, but also to care for the diseased individuals.