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Ahara is one of the three pillars of Ayurveda. Main aim of Ayurveda is to maintain good health i.e., free from diseases. Ahara plays an important role in achieving it. The dietetic principles of Ayurveda handle the idea of Ahara, from food collecting to food storage, from quantity required to how to eat, when to eat. Now there is a drastic drift in the method of preparation and storage of food items due to urbanisation and also there is less access to fresh foods. All food harbour one or more types of microorganisms as they depend on food for nutrients necessary for their growth and development. Food spoilage is the process in which food deteriorates to the point it is not edible to humans or its quality of edibility becomes reduced. Food spoiling organisms grow at different rates depending on temperature, moisture content, and other factors. These characteristics also determine how long food is edible and nutritious. Annaraksha practices offer a variety of methods, for determining whether food, contains any hazardous substances.