Nutrition is vital for sustaining life, making food safety a fundamental human right. Microbial pollution poses a significant threat to food safety as it can result in a broad spectrum of foodborne diseases. Consumers worldwide are at risk of consuming fresh produce and animal products due to food spoilage microbes, leading to reported cases of foodborne illnesses. Apart from that, food spoilage microbes can also reduce the shelf life of the products which contributes to significant economic losses for the food production industry. The early stages of the food chain, involving the cultivation or harvesting of fresh produce and animal products, are recognized as sources of contamination, particularly in agricultural and aquacultural products. A multitude of global organizations and governmental entities, including the FDA, FAO, USDA, and WHO, are dedicated to upholding food safety and security through regulatory guidelines and the advancement of cutting-edge technologies. Innovative techniques such as microbe-free contact surfaces, hurdle technology, and new packaging materials have been identified as potential solutions to enhance food safety and preservation. These methods ensure both the safety and quality of food from production to consumer delivery. This review provides comprehensive insights into the diverse sources and associated risks of microbial contamination in agricultural and aquacultural products. It also emphasizes the pivotal role of international bodies in addressing food safety issues and highlights the application of both conventional and modern techniques in securing the food supply.