Foods are required substances by humans and animals for the growth and healthy living. Unfortunately, these substances are often contaminated with heavy metals (HMs) at various stages of processing from farm to table of human consumers. While there is no food products that is free from potential HMs contamination, vegetables, cereals, legumes, poultry, and sea foods top the list of foods through which humans are exposed to HMs intoxication. Upon contamination, such food materials are laced with quantities of HMs (notably Hg, Cd, Pb, As, Ni, Co etc.) at threshold, which render the food unwholesome and unsafe for consumption due to the toxicity of the metals thereof. Incidental ingestion of foods laden with HMs distorts human metabolomes with various clinical manifestations that mostly result to morbidity and even fatality. Producers of food, across all stages of supply chain, are saddled with responsibility of making available quality foods, where quality assurance with emphasis on food safety is foremost. Food products contaminated with HMs are subject to rejection leading to huge economic losses that require various remedial process that recovers food from the contaminants. On contrary to the inefficient physical and traditional approaches to free HMs from foods, biotechnological techniques are sought in this study as laudable technique to decontaminate foods of bound HMs before any possible consumption by humans. The biological based techniques proposed in this study for alleviating HMS in contaminated foods include fermentation and probiotics premised on biocatalyses of microorganisms as evidenced with biosorption, bioaccumulation and various redox reactions of the contaminated HMs.