Advances in risk assessment of contaminated agricultural soils represent an important area of study in environmental science, particularly as it relates to food security and public health (Hu et al. 2019; Oliver and Gregory 2015). Agricultural soils, the foundation of global food production, are increasingly subjected to various forms of contamination, raising serious concerns about the safety and quality of food crops. The sources of these contaminants are manifold, ranging from industrial activities, mining operations, and urban runoff to agricultural practices themselves (Tóth et al. 2016). For example, the excessive use of fertilisers and pesticides causes many adverse effects on ecological and human health (Kulathunga et al. 2019). Globally, it is estimated that millions of hectares of agricultural land are at risk of contamination, impacting food production and safety. The scale of this challenge highlights the importance of advanced risk assessment techniques, which are crucial for identifying contaminated sites, assessing the severity of contamination, and guiding remediation efforts. The United Nations Food and Agriculture Organization (FAO) reports that approximately 33% of the world’s soils are moderately to highly degraded due to erosion, nutrient depletion, acidification, salinization, compaction, and chemical pollution (FAO 2021). The escalating crisis of soil pollution in the agricultural sector poses an unprecedented challenge to global food security and the sustainability of ecosystems. As the world’s population is projected to reach nearly 10 billion by 2050, the demand for food, fiber, livestock feed, and biofuel is expected to increase dramatically, necessitating an almost 50% boost in agricultural production from 2012 levels. This surge in demand is particularly acute in regions such as sub-Saharan Africa and South Asia, where agricultural outputs must more than double to satisfy the estimated caloric needs. Meanwhile, the rest of the world is tasked with increasing its production by at least 30% (FAO 2021).