Foodborne diseases due to well-recognized pathogens have emerged as an important and growing public health problem with a significant impact on health. Molecular methods for subtyping these microorganisms have become a valid adjunct to the traditional techniques employed in most laboratories. One such molecular technique for the detection and identification of food pathogens is pulsed-field gel electrophoresis (PFGE). This method separates large DNA molecules by the use of an alternating electrical field, such that greater size resolution can be obtained when compared to normal agarose gel electrophoresis. PFGE is often employed to track pathogens, such as Salmonella, Shigella, Escherichia coli (including O157), Campylobacter, and Listeria species through the food chain. The contour-clamped homogeneous electric field (CHEF) PFGE system is considered to be the gold standard for use in epidemiological studies of these organisms.