Food borne illness is a common issue of Pakistan like other developing countries. They transmit either through microbial contamination or by chemicals exposure. Among them the microbial food borne outbreaks are of wide range and abundant. Most common pathogens are Campylobacter spp., Toxoplasma gondii, Salmonella spp., Listeria monocytogenes and norovirus. In addition to that, there are various routes of toxic chemicals exposure during food preparation, storage and handling due to over all unhygienic conditions and lack of awareness. As outcome, excluding some leading brands of readymade food items, consumers are bound to avail such contaminated victuals as fresh produce and also in prepared form. In the current review, it was noticed that an urgent sound mechanism is required at government and consumers level to check and control this serious food mishandling to avoid loss of food resources, potential and of national economy.