Chemicals may be present in food as naturally occurring substances, contaminants, or by intentional addition. Compounds intentionally added to food are substances deliberately incorporated into food products for various purposes, such as enhancing flavor, texture, appearance, shelf life, or nutritional value. Chemical contaminants in food refer to substances that may be present in food and have the potential to cause harm. Some common types of chemical contaminants in food include heavy metals, environmental pollutants (e.g. polychlorinated biphenyls and dioxins), industrial contaminants (e.g. perfluorooctanoic acid), and natural toxins (such as mycotoxins and alkaloids, e.g.solanine). The presence of chemical contaminants in food can pose various health risks depending on the type of contaminant, its concentration, and the duration of exposure. The intentional use of veterinary drugs in animals, as well as pesticides and herbicides on crops, can lead to residues of these substances in food. These residues are not regarded as contaminants. Regulatory authorities establish limits for contaminants and set tolerances for pesticides, herbicides, and veterinary drugs to ensure food safety and protect public health (e.g. U.S. Code of Federal Regulations, Title 21, Chapter I, Subchapter B, Part 109: Unavoidable contaminants in food for human consumption and foodpackaging material) (FDA, 2024a).