Liquid sample extraction techniques are essential in food toxicology for isolating and concentrating toxicants from complex food matrices prior to qualitative and quantitative analysis. Food samples often contain proteins, fats, carbohydrates, pigments, and other interfering substances that may hinder accurate detection of toxic compounds such as pesticide residues, mycotoxins, veterinary drug residues, heavy metals in soluble form, food additives, and environmental contaminants. Efficient extraction ensures reliable analytical results and safeguards public health. Liquid–liquid extraction (LLE) is one of the most traditional and widely used techniques. It is based on the differential partitioning of a toxicant between two immiscible liquid phases, usually an aqueous phase and an organic solvent such as hexane, chloroform, dichloromethane, or ethyl acetate. The food sample is first homogenized and, if solid, converted into an aqueous solution or slurry. When the organic solvent is added and the mixture is shaken, the toxicant distributes between the two phases according to its solubility and partition coefficient. After phase separation, the organic layer containing the toxicant is collected, dried, and concentrated for analysis. LLE is particularly useful for extracting non-polar contaminants like organochlorine pesticides and polycyclic aromatic hydrocarbons, although it may require large volumes of solvent and careful handling to prevent emulsion formation. Solid-phase extraction (SPE) is a more advanced and selective technique widely used in modern food toxicology laboratories. In this method, the liquid sample or extract is passed through a cartridge