Food adulteration and contamination have a significant impact on human health. Food manufacturers incorporate synthetic colors, flavors, and preservatives to enhance consumer appeal. Consequently, ensuring food safety has emerged as a crucial requirement for humanity, necessitating the development of precise techniques to assess food quality. Electrochemical approaches have gained popularity in recent years because of their simplicity, convenience of use, cost-effectiveness, and ability to accurately determine food safety. This book chapter explores the application of different carbon materials, G, CDs, OMC, Carbon Nanotubes (CNTs), BDD, and fullerenes, in the electrochemical identification of food pollutants, additives, dyes and other compunds that can be found in food items. Two potential techniques for identifying food contamination are CV, DPV, and SWV. Carbon-based electrodes have several advantages for electrochemical detection of pollutants in food. These include exceptional sensitiveness and specificity, extensive surface area, significant porosity, resistance to fouling, and compatibility with biological systems.