Advances in assessing heavy metals in food

Publication date: 31-01-2026
Extent: 68 pages

Contributions by: Paul Williams, Simon Haughey and Yicong Li, The Queen’s University of Belfast, UK; Ramón Fernández-Ruiz, Universidad Autónoma de Spain; Alfredo de la Escosura-Muñiz, University of Oviedo, Spain; Alessandro Migliori, Nuclear Science and Instrumentation Laboratory, Division of Physical and Chemical Sciences, Department of Nuclear Sciences and Applications, International Atomic Energy Agency (IAEA), Vienna, Austria; Christina Vlachou and Britt Maestroni, Food Safety and Control Laboratory, Joint FAO/IAEA Centre of Nuclear Techniques in Food and Agriculture, Department of Nuclear Sciences and Applications, International Atomic Energy Agency (IAEA), Vienna, Austria

Chapter synopsis:

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.

DOI: 10.19103/AS.2025.172.21