Advances in assessing heavy metal residues in food

This chapter provides a comprehensive overview of the presence, sources, risks, and detection methods of heavy metals (HMs) in food. It focuses on toxic elements such as lead (Pb), mercury (Hg), cadmium (Cd), and arsenic (As), which pose significant health risks even at low concentrations. The origins of HMs in food are both natural and anthropogenic, including industrial emissions, agricultural practices, and contaminated packaging. The chapter explores the mechanisms of HM uptake and bioaccumulation in plants and animals, and highlights global contamination trends, particularly in fish and fresh produce. Risk assessment frameworks, regulatory standards, and toxicological evaluations by international bodies like FAO, WHO, and EFSA are discussed, with emphasis on the shift toward New Approach Methodologies (NAMs) such as in vitro, in silico, and AI-assisted tools. Advanced analytical techniques, especially X-ray fluorescence (XRF), are detailed for their role in detecting and quantifying HMs in food. A case study on turmeric adulteration with lead chromate illustrates the public health implications of economically motivated fraud. The chapter concludes by emphasizing the need for rapid, cost-effective screening tools, such as electrochemical sensors and lateral flow assays, and the integration of artificial intelligence for enhanced detection, data analysis, and regulatory compliance. These innovations are essential for ensuring food safety, particularly in resource-limited settings.