According to the World Health Organization (WHO), contaminated food is the leading cause of morbidity and mortality worldwide, with millions of people suffering from foodborne illnesses. Ensuring the safety and quality of our food has grown more difficult due to the food industry’s rapid growth and the diversification of its resources. While traditional food safety analysis techniques have some advantages, they also have serious drawbacks, such as long processing times, high costs, and limited sensitivity and specificity. These difficulties are made worse by the intricacy of foodborne illnesses, newly discovered contaminants, and the global reach of food supply systems. Given these challenges, there is a growing need for effective, accurate, and scalable solutions that may resolve these problems and give consumers trust in the foods they choose. The advancement of nanotechnology is viewed favorably in this context since it provides several advantages for food safety analysis, including intelligent packaging options, enhanced food quality monitoring, and quick identification of foodborne viruses. Nanomaterials are ideal for food safety analysis because of their unique characteristics, such as their large surface area and high surface-to-volume ratio, which facilitate efficient interaction with analytes and raise detection sensitivity. Significant applications of nanotechnology have emerged in the field of food safety, notably in the areas of monitoring, detection, and intervention. These developments increase food safety analyses’ scalability, precision, and efficiency by utilizing state-of-the-art discoveries. This chapter aims to outline the many kinds of nanomaterials utilized in food safety and their uses, such as identifying food pollutants and foodborne pathogens. It draws attention to the developments in nanotechnology and the difficulties posed by safety, legal, and moral issues.