The demand for functional foods as tea and herbal infusions (THI) is driven by their health benefits. THI are rich in bioactive compounds with positive physiological effects, but they also contain or can be contaminated by other chemicals with adverse health impact, as pyrrolizidine alkaloids (PAs) and trace elements (TE). Albeit they occur naturally in plants, their levels can unintentionally increase during food production, processing, or storage. The knowledge gap on THI intake and its associated risks/benefits has become a public health concern. Ensuring the safety of THI consumption for everyone is crucial. PAs contained in THI plants can cause cyto-genotoxic or carcinogenic effects through exposure at high levels or by chronic intake of lower levels.THI has been indicated as a main via for PAs exposure and may also serve for exposure to TE. Further, accumulation of TE in plants from polluted soil or water may increase their levels posing risk to human health due to toxic effects, and cumulative over time. Hence, this study will assess the occurrence of PAs and TE in commercial THI, contributing to food safety knowledge and consumption limits for public health protection.