Heavy metals and veterinary drug residues are significant contributors to foodborne toxicity, posing risks to public health. Among heavy metals, lead is one of the most harmful contaminants, and its toxicity is widely recognized. Lead contamination in food primarily arises from environmental sources such as polluted water, soil, and agricultural practices that use contaminated water or lead-based fertilizers. Lead has a strong affinity for binding to organic compounds, making its accumulation in food products inevitable, particularly in leafy vegetables, fruits, and grains. Once ingested, lead enters the bloodstream and can be stored in tissues, especially the bones and kidneys. It interferes with various biochemical processes, including the synthesis of hemoglobin, causing anemia. Lead also disrupts the nervous system, leading to cognitive impairments, especially in children. Chronic exposure can cause developmental delays, learning disabilities, and behavioral problems in children, while adults may suffer from hypertension, renal damage, and reproductive issues. The long-term toxicity of lead is exacerbated by its cumulative nature, meaning its harmful effects persist even