Insights into friendly mitigation strategies of chemical contaminants in food

The occurrence of chemical contamination of food has intensified in recent years due to climate instability and increasing environmental degradation. Despite advances in analytical technologies and implementation of good manufacturing practices, avoiding contaminants such as mycotoxins, heavy metals, and pesticides has been a challenge. This scenario underscores the urgent need for effective and friendly mitigation approaches, especially considering that most strategies address individual contaminants, while actual exposure involves complex and simultaneous contaminant mixtures. Furthermore, the efficiency and practical feasibility of existing interventions remain controversial in different food systems. This review highlights the pressing need for environmentally friendly, accessible, and applicable strategies capable of reducing the risks associated with exposure and co-exposure to multiple contaminants. Although emerging alternatives, such as bioremediation and the use of bioactive compounds, show promising potential, prevention remains the most reliable approach. Strengthening the scientific basis for its routine application in the food supply chain is essential to improving food security in the face of the challenging global scenario.