Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety.

Background: Reducing exposure to harmful substances in food is highly desired, especially for infants, young children, and pregnant women. A workshop focused on understanding and reducing toxic metal contamination in food was conducted involving leading scientists, educators, practitioners, and key stakeholders in conjunction with the USDA National Institute of Food and Agriculture. Scope and approach: The goal of this review and the workshop was to advance the current knowledge of major toxic metals concerning food safety, Key findings and conclusions: The experts discussed the accumulation of toxic metals in food crops and drinking water in relation to soil biogeochemistry, plant uptake, and multidisciplinary factors such as food processing, detection, regulatory standards, etc. To forward food safety, this workshop critically examined toxic metals contamination, exposure and toxicity along the farm-to-fork-to-human continuum, research gaps, prevailing regulations, and sustainable remediation approaches, and offered significant recommendations. This review paper provides perspective on key findings of the workshop relative to addressing this important aspect of food safety, emphasizing interdisciplinary research that can effectively investigate and understand the complex and dynamic relationships between soil biogeochemistry, the microbiome, plant tolerance and accumulation strategies, uniform standards for acceptable and safe toxic element levels in food and water, and raising public awareness. This article also provides a foundation for decision-making regarding toxic metal fate and effects, including risk management strategies, in the face of modern industrialization and a changing climate.