Heavy Metal Contamination in Food and Its Health Implications: A Food Toxicology Perspective

Abstract

Heavy metal contamination in food is a major global food safety issue that poses potential health risks to humans. Heavy metals such as lead, mercury, cadmium, and chromium can enter the food system through various environmental pathways, including soil and water that have been contaminated by anthropogenic activities. This study aims to comprehensively examine aspects of food toxicology related to heavy metal contamination, including sources of contamination, mechanisms of bioaccumulation, and their impact on human health. The method used was a literature review analyzing various relevant scientific publications from the past five years. The results of the study indicate that heavy metals can accumulate in the food chain through the processes of bioaccumulation and biomagnification, thereby increasing the risk of exposure to humans as end consumers. Long-term exposure can cause various health disorders, such as organ damage, nervous system disorders, and chronic diseases. Therefore, comprehensive control efforts are needed through environmental management, improved food safety, and public education to minimize the risk of heavy metal exposure in a sustainable and effective manner