Food safety incidents and food-borne disease outbreaks remain significant public health concerns in India and across the world, affecting millions of people annually and imposing substantial economic burdens. These incidents arise from biological, chemical, and physical hazards in food, often linked to poor hygiene, inadequate processing, improper storage, and weak regulatory oversight. In India, food-borne diseases are commonly associated with bacterial pathogens such as Salmonella, Escherichia coli, Shigella, Vibrio cholerae, Listeria monocytogenes, and Staphylococcus aureus. Viral agents like norovirus and hepatitis A, as well as parasitic infections, also contribute to outbreaks. According to data from the Integrated Disease Surveillance Programme (IDSP), several localized outbreaks of acute gastroenteritis are reported every year, often linked to contaminated water, street foods, and mass gatherings. Incidents of food poisoning in schools, hostels, and community events have frequently been reported, highlighting lapses in hygienic food preparation and storage practices. One notable food safety incident in India was the 2015 ban on certain batches of instant noodles due to alleged excessive lead content and mislabeling of monosodium glutamate. This incident emphasized the importance of regulatory surveillance, testing, and compliance with Food Safety and Standards Authority of India (FSSAI) regulations. Milk adulteration with detergents, urea, and other chemicals has also been reported in various states,