Pesticide Residues and Heavy Metals in Food: Sources, Occurrence, Health Risks, and Mitigation Strategies

Pesticide residues and heavy metals are among the major chemical contaminants affecting food quality and safety. Their presence in food has received increasing attention because these substances can persist in the environment, enter the food chain, and remain in edible plant and animal tissues. Pesticide residues mainly result from excessive or improper pesticide application, post-harvest treatments, and inadequate withdrawal periods. In contrast, heavy metals such as lead, cadmium, mercury, and arsenic may reach food through contaminated soil and irrigation water, industrial emissions, atmospheric deposition, and polluted processing environments. These contaminants have been reported in a wide range of food commodities, including cereals, vegetables, fruits, fish, meat, milk, and processed foods, with concentrations influenced by production practices, environmental conditions, storage, and processing methods. Regular consumption of contaminated food may increase human exposure and, depending on the contaminant, dose, and duration of exposure, may contribute to oxidative stress, neurological effects, kidney and liver damage, endocrine disturbances, developmental problems, and other chronic health concerns. This review examines the major sources and pathways of pesticide residues and heavy metals in the food chain, their occurrence in different food commodities, and their potential effects on human health. It also outlines commonly used analytical approaches, including chromatographic, spectrometric, and rapid screening methods, for their detection and monitoring. Finally, the review discusses practical mitigation measures, including responsible pesticide use, integrated pest management, soil and water management, bioremediation, improved processing practices, routine monitoring, and effective regulatory control. Strengthening these measures is essential for reducing dietary exposure and promoting safer and more sustainable food systems