This study investigates heavy metal contamination in soils, irrigation water, and agricultural produce (fruits: Vitis vinifera (grape), Cucumis melo var. saccharimus (melon), and Citrullus vulgaris. Schrade (watermelon); vegetables: Lycopersicum esculentum L. (tomato), Cucurbita pepo (zucchini), Daucus carota (carrot), Lactuca sativa (lettuce), Convolvulus Batatas (potato), and Capsicum annuum L. (green pepper)) in the Boumerdes region of Algeria. The concentrations of seven heavy metals (cadmium (Cd), chromium (Cr), copper (Cu), iron (Fe), nickel (Ni), lead (Pb), and zinc (Zn)) in soil and food samples were analyzed using atomic absorption spectrometry. Health risks associated with these metals were evaluated through the estimated daily intake (EDI), non-carcinogenic risks (using target hazard quotient (THQ), total target hazard quotient (TTHQ), and hazard index (HI)), and carcinogenic risks (cancer risk factor (CR)). Statistical analyses, including cluster analysis (CA) and Pearson correlation, were conducted to interpret the data. The results revealed the highest metal transfer as follows: Cd was most significantly transferred to tomatoes and watermelons; Cr to carrots; Cu to tomatoes; and Fe, Ni, Pb, and Zn to lettuce. Among fruits, the highest EDI values were for Zn (2.54·10⁻³ mg/day) and Cu (1.17·10⁻³ mg/day), with melons showing the highest Zn levels. For vegetables, the highest EDI values were for Fe (1.68·10⁻² mg/day) and Zn (8.37·10⁻³ mg/day), with potatoes showing the highest Fe levels. Although all heavy metal concentrations were within the World Health Organization’s permissible limits, the HI and TTHQ values indicated potential health risks, particularly from vegetable consumption. These findings suggest the need for ongoing monitoring to ensure food safety and mitigate health risks associated with heavy metal contamination.

Environmental and industrial sectors widely use activated carbon with a porous structure, a product of chemical or physical activation. In this work, we looked at both processes for making activated carbon from agricultural residue. The review focuses on the chemical agents used during chemical activation, namely phosphoric acid, potassium or sodium hydroxide, and zinc chloride. Despite phosphoric acid's extensive use in lignocellulosic materials, it produces a smaller specific surface area than zinc chloride. However, the use of the latter remains limited due to environmental problems. Potassium and sodium hydroxide generally produce activated carbons with remarkable porosity, which is beneficial for adsorbing large pollutants, such as dyes. Physical activation yields activated carbons with greater porosity, compared to chemical activation. Although chemical activation can introduce mineral impurities trapped in the pores of the coal, it remains profitable and offers the advantage of resulting in a diversified and controlled pore size distribution. This review talks about how different activating agents can change chemicals to make activated carbon from biomass. The effectiveness of activated carbons and their applications, such as wastewater pollutant absorption, are also discussed.