The worldwide concerns on food safety have been challenging with the introduction of contaminants in various stages of food production and distribution, either intentionally or unintentionally. Hence, an in-depth understanding on the source of contamination, type of contaminants with an integrated approach to mitigate their levels in food chain will help to ensure food safety. Additionally, prevailing food contaminants like pesticides, heavy metals, mycotoxins and food additives in food materials and packaging creates a risk to human beings. Numerous national and international regulatory agencies such as Codex Alimentarius (CODEX), Food and Agriculture Organization (FAO), World Health Organization (WHO), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA) and Food Safety and Standards Authority of India (FSSAI) have implemented policies to provide access and awareness on the concentrations of food contaminants to be maintained within threshold limit that are generally considered safe for consumption. Besides, much attention has been garnered on enforcing such regulations to minimize food contaminants for safer consumption. Although the permissible limits for the food contaminants have been established, some of them still remain in the food chain due to the limited enforcement of laws especially in the underdeveloped countries. Therefore, there is a need for critical evaluation and awareness for the contaminants present in food commodities while, ensuring nutritional food with safety. Moreover, ensuring food safety from various food contaminants has become a global priority. Hence implementation of regulatory limits and mitigation strategies to minimize the contaminants toprovide better health is need of the hour. In this context, current review is an attempt give an insighton the various chemical, biological contaminants, non-intentionally added substances and food additives. Further, mitigation strategies of food contaminants for food safety are covered.