Food safety is a concept raised after WWII and it was widely used as a military term associated to national security until the 70´s. The Agribusiness sector improved dizzyingly since then, increasing the food production and changing the food production systems radically, becoming able to attend any food requirement and thus, allowing new consumer profiles to appear. Despite all technology improvement, 30 % of the world population still in hunger or in food unsafely conditions. Unsafely food deals with contaminated food and water, especially with toxins and xenobiotic compounds. The new profile of consumers nowadays looks for better food quality, information about production, ingredients, residues from all kind, and allergenic compounds, mostly. This issue aimed to show technologies used to assure quality, residue-free food in order to attend specific food communities, such as “allergic ingredients-free” (mainly milk, soy, seafood, nuts, pollen, eggs, gluten, tomato, citric fruits, among others), vegetarians and vegans, GMO-free, organics, geriatric, infants, adult women, anyway, all kinds of specific requirements for food consuming.