This review highlights the significance of camel meat as a valuable nutritional source while addressing the risks associated with chemical contaminants, including pesticides, veterinary drugs, and heavy metal residues, and their potential effects on human health. With rapid population growth, global meat demand has risen significantly, prompting a shift toward alternative protein sources, including camel meat, due to its high protein content and low levels of fat and cholesterol. These nutritional benefits make camel meat an essential component of human diets, particularly in arid and desert regions. Given the severe health risks posed by chemical contaminants especially heavy metals, pesticides, and veterinary drug residues; global health organizations, international regulatory bodies, and governments are actively working to enhance food safety and protect public health. This review explores the historical development of awareness regarding chemical contamination in camel meat, highlighting advancements in detection technologies and regulatory frameworks. By analyzing recent studies, it identifies key contamination sources, assesses exposure risks, and discusses mitigation strategies. Additionally, case studies are presented to illustrate concerning contamination levels and their implications for public health and food safety. The review concludes by advocating for continued research and enhanced collaboration among stakeholders to mitigate contamination risks and ensure the safety of camel meat within the global food supply chain.