Naturally occurring toxicants are chemical substances present in plants as part of their normal metabolism or defense mechanisms against insects, fungi, bacteria, animals, and environmental stress. Although these compounds help protect plants, they may pose health risks to humans when consumed in excessive amounts or when foods are improperly processed. Food safety and food microbiology emphasize understanding these toxicants to prevent foodborne illnesses and ensure safe consumption. Cyanogenic glycosides are among the most important naturally occurring toxicants. These compounds are found in cassava, sorghum, bamboo shoots, lima beans, and the kernels of apricots, peaches, and almonds. When plant tissues are damaged during chewing or processing, cyanogenic glycosides are converted into hydrogen cyanide by naturally occurring enzymes. Cyanide interferes with cellular respiration, leading to symptoms such as dizziness, headache, vomiting, breathing difficulty, and in severe cases, death. Proper soaking, fermentation, drying, and cooking significantly reduce cyanide levels in foods