Heavy Metal (food safety context)

In food safety regulation, "heavy metals" refers to a defined group of metallic elements that are toxic at certain concentrations and can accumulate in food chains and human tissue. The four of primary concern in food and nutraceutical ingredients are lead (Pb), arsenic (As), cadmium (Cd), and mercury (Hg). Regulatory bodies including JECFA, EFSA, FDA, and FSSAI establish maximum limits for these elements in food categories and ingredients. Testing for all four is standard practice for high-risk ingredient categories (marine-sourced, botanical, and mineral-derived ingredients in particular).