Heavy metals are a group of naturally occurring metallic elements that have high atomic weights and densities, at least five times greater than water. While some, like iron and zinc, are essential micronutrients in small amounts, others, such as lead, mercury, arsenic, and cadmium, are toxic even at low concentrations and pose significant health risks. These contaminants can find their way into our food supply through various pathways, including environmental pollution from industrial activities, agricultural practices (e.g., contaminated fertilizers or pesticides), and even natural geological processes. Given their pervasive nature and potential for harm, accurately detecting heavy metals in food is crucial. Food testing laboratories employ sophisticated analytical techniques, most commonly Inductively Coupled Plasma-Mass Spectrometry (ICP-MS) or Atomic Absorption Spectrometry (AAS), to precisely identify and quantify the presence of these elements, ensuring the safety and compliance of food products.

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