Food safety is a scientific discipline that encompasses the handling, preparation and storage of food in such a way that can prevent food-borne illnesses and ensure no harm to the consumers. Also, food safety is a global challenge that has ignited growing concern among the consumers and food production industries as well. In the food production chain, practices related to food safety help maintain food quality and wholesomeness, promoting good health. To deal with such a situation one can move towards optical sensors that have the capacity to monitor the food health cost-effective and handy techniques. However, optical sensors have also emerged as a solution to overcome these constraints; that are named as biosensors. Biosensors offer more precise and rapid sensing techniques in comparison to rigorous lab techniques like chromatography and immunoassays. One of the most important advantages of biosensors is that it has the ability to detect food adulteration in a rapid, non-destructive and cost-effective method. Over the past few decades, there has been a significant interest in developing surface Plasmon resonance (SPR) and LSPR (localized surface plasmon resonance) sensors. These SPR sensors are used for detecting as well as monitoring various contaminants in foods, including pesticides, pathogens, allergens and toxic chemicals. Those ground-breaking sensors play a vital role in detecting various adulterants within the food matrix. Thus, in this particular chapter, we will explore the utilization of SPR and LSPR-based sensors and discuss the key challenges that one can encounter in their implementation.