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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, mercury, cadmium, and arsenic, which pose significant health risks even at low concentrations. 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 are discussed, with emphasis on the shift toward New Approach Methodologies such as in vitro, in silico, and AI-assisted tools. Advanced analytical techniques, especially X-ray fluorescence, are detailed for detecting and quantifying of 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 and the integration of artificial intelligence.
- 1 Introduction
- 2 Origins of heavy metals in food
- 3 Levels of heavy metals in different food products
- 4 Current risk assessment and regulation of heavymetals in food
- 5 New approach methodologies for assessing risksfrom heavy metals in food
- 6 Advanced analytical techniques to detect andquantify heavy metals in food: x-ray forescence
- 7 Applying x-ray forescence: detecting cadmium, lead,arsenic, and mercury
- 8 Case study: detecting adulteration of turmeric withheavy metals
- 9 Rapid screening techniques to detect heavy metals infood: electrochemical approaches
- 10 Rapid screening techniques for detecting heavymetals in food: lateral fow assay approaches
- 11 Rapid screening using smartphone-based systems
- 12 The use of artifcial intelligence in detecting heavymetals in food
- 13 Conclusion
- 14 Acknowledgments
- 15 References