Edible insect based foods have a food safety profile that is somewhat different from other sources of animal foods. This profile is largely determined by the nature of the insect and conditions found in production and processing environments. Human foodborne pathogen prevalence in insects is generally small but prudent producers and processors must implement effective controls to minimize food safety risks. This chapter details the kinds of infectious and intoxicating bacteria, viruses, and parasites that are associated with edible insects. Examples of prudent insect food processing and preparation methods are provided to ensure that safe, wholesome, and nutritious products are presented to the consumer