The scientific discipline known as “food quality and safety” delineates methods for handling, preparation, and storage of food to mitigate the risk of foodborne illnesses. The everyday transmission of infectious diseases by food has endangered millions of individuals globally, posing a risk of mortality. Functionalized nanoparticles can be engineered to selectively identify and attach to distinct biomarkers or surface antigens of Gram-positive bacteria. These nanoparticles can generate detectable signs upon binding, like alterations in color, fluorescence, or electrical conductivity, facilitating rapid and sensitive identification of bacterial contamination in food samples. Biosensor technology appears to be a potential solution for quality control and food processing. In addition, we have focused on the procedures of electrochemical biosensors for monitoring food quality by the identification of spoilage-causing Gram-positive bacteria. Detected Gram-positive bacteria can be identified using PCR amplification of 16S rRNA gene sequences and MALDI-TOF mass spectrometry.