What adverse effect can heavy metals have on food safety?

Heavy metals can have a significant adverse effect on food safety primarily because they can accumulate in the food chain. This accumulation occurs when plants absorb heavy metals from the soil or water, and then animals or humans consume those plants, leading to an increase in concentration of heavy metals at each trophic level. Over time, this process can result in harmful levels of heavy metals in the tissues of organisms, which poses risks both to human health and the environment.

For instance, when heavy metals such as lead, cadmium, or mercury are present in agricultural soils, crops can take them up, eventually leading to contaminated produce. As these crops are eaten by herbivores and then carnivores, the concentration of these metals can increase, leading to severe health implications.

While other options might suggest beneficial effects, heavy metals are primarily recognized as toxic contaminants that compromise food safety through their long-term accumulation and potential to cause health issues, such as neurological disorders, cancer, and other chronic diseases in humans and animals.