4 - Pesticide residues in fruit and vegetables

Abstract

Publisher Summary Pesticides are used extensively throughout the world to improve agricultural production by reducing pest populations such as insects, weeds, and plant diseases. While the inherent toxicological properties of pesticides allow them to control pests in agriculture, there is significant concern about the potential risks posed by pesticides to the environment, non-target organisms, and to humans who may be inadvertently exposed to them. Consumer concern regarding pesticide residues in foods has been responsible, in part, for the increased demand in foods certified to be “oeorganic”. US national standards for organic foods were developed in 2000 and have ensured greater uniformity among organic food production practices. The standards prohibit the use of most synthetic pesticides, although natural pesticides derived from sources such as minerals, plants, and microbes are permitted. Pesticides may leave residues in a variety of foods, including meats, poultry, dairy products, and grains. This chapter focuses on the pesticide residues in fruit and vegetables and discusses the types and amounts of pesticides used, pesticide regulation, residue monitoring, and risk assessment.