Arsenic (As) is a ubiquitous naturally occurring metalloid that is widely dispersed throughout the crust of the Earth. It is regarded as a significant environmental contaminant that can be found in a variety of natural sources, including soil, water, and air. As can be ingested by people through their food, water and air. The main source of As exposure for people is typically food. While many meals contain low quantities of As on a regular basis, recent research has indicated that specific foods, like rice and seafood, can have high levels of As, which could be harmful to people's health. Arsenic can be found in both inorganic and organic forms, however organic arsenicals are considered to be lesser toxic than inorganic As species. Skin blemishes, cardiovascular illness, and cancer have all been related to long-term exposure to As via food consumption. Infants and young children, who are still developing, are more susceptible to the effects of As exposure. As a result, people are becoming more worried about the presence of As in food and its possible effects on human health. Therefore, it is essential to raise knowledge about the toxicity of As. Additionally, regulatory bodies have established limitations for the amount of As allowed in food and are striving to lower exposure to the substance through a variety of strategies, including agricultural practices, biotechnological interventions, and consumer education. This chapter highlights current status of As in food and its concerns for human health.