Edible insects are gaining attention as a sustainable protein source that addresses food security challenges while offering environmental and nutritional benefits. However, significant safety and consumer acceptance concerns hinder their integration into mainstream food systems. This chapter explores key safety issues, including microbiological, chemical, and allergenic risks associated with edible insects. Microbial contamination from pathogens like Salmonella and E. coli highlights the need for stringent hygiene practices during farming and processing. Chemical risks, including pesticide residues and heavy metal accumulation, emphasize monitoring rearing substrates. Allergenic risks and antinutritional factors associated with entomophagy inhibit nutrient absorption and utilization in humans. Comprehensive safety protocols such as Hazard Analysis and Critical Control Points, effective regulatory frameworks, and transparent labeling are proposed to mitigate these risks. Consumer acceptance remains influenced by cultural perceptions, psychological barriers like food neophobia, and safety concerns. Educational campaigns, exposure to insect-based products, and strategic marketing efforts—such as positioning insects as sustainable and nutritious alternatives—can increase acceptance. Success stories from global markets illustrate how cultural familiarity, innovative product development, and targeted education have facilitated adoption. Initiatives like cricket-based protein bars in Europe and insect farming for traditional diets in Asia and Africa demonstrate scalable models for integrating edible insects into food systems. The chapter calls for collaboration among stakeholders, including policymakers, researchers, and industry leaders, to establish robust safety standards and consumer-centric strategies. Addressing safety concerns and leveraging cultural and educational frameworks will contribute to positioning entomophagy as a transformative solution for global food security and environmental sustainability.