The intake of food and the health status of the population are intimately related. What people consume directly influences exposure to foodborne pathogens, allergens, environmental contaminants, and acute events such as intoxications and allergies. This is interrelated with a complex network of factors including socioeconomic status, food accessibility, preferences, culture, and politics. Foodborne diseases (FBD) are one of the most widespread global issues. The World Health Organization estimates that 1 in 10 people are affected annually by contaminated food, resulting in approximately 420,000 deaths. FBDs significantly reduce productivity for nations, organizations, families, and individuals. FBDs can be classified into infections, intoxications, or toxin-mediated infections. Foodborne infections result from ingesting food with live pathogenic microorganisms, while intoxication occurs when toxins produced by bacteria or molds are present in ingested food. Food consumption is also linked to food allergies, defined as adverse reactions arising from specific immune responses, whether mediated by immunoglobulin (Ig) E, cells, or both. Approximately 520 million people worldwide may suffer from food allergies, with no country reporting a decrease in the past 10 years. In Europe, more than 17 million people suffer from food allergies, with 3.5 million under 25 years old, making it the leading cause of anaphylaxis in children aged 0–14 years.