Food safety has been faced with serious problems include residues of pesticides， veterinary drugs， non-standard use of food additives， and contamination of heavy metals， bacterial toxins. Therefore， establishing rapid and sensitive detection methods for the harm of pollutants to food is of great significance in ensuring food safety. Curcumin， as a fluorophore， has excellent fluorescence characteristics. As a natural pigment， it has a wide absorption peak. Its unique ketone enol tautomeric structure is prone to color changes in acidic and alkaline solutions and β-dione structure can chelate and coordinate with metal ions. In addition， curcumin can generate electrochemical signals due to electrical conductivity. Nanosensors have the characteristics of small size， large specific surface area， light weight， low consumption， and obvious optical properties. The curcumin-based nanosensors offer fast detection， high sensitivity， low cost， simple operation and so on. Combining the above advantages， curcumin is an ideal candidate material based on nanosensors for the detection of toxic and harmful substances in food. Based on the unique structure and properties of curcumin， this article reviewed the application of optics and electrochemistry nanosensors of curcumin in food rapid detection and highlighted their excellent detection performance. At the same time， this article pointed out the limitations of detection methods of curcumin nanosensor and the future development direction， and expected this review will provide a reference for the field of food analysis and detecting.