Chapter 20 - Pesticide residues in food

Abstract

This chapter discusses the history of pesticide use, factors that affect pesticide residue levels in food, regulations and standards, and exposure to pesticide residues, and the associated health risks. The dietary pesticide risk assessment estimates the levels of pesticides in foods. The major approach to estimation of pesticide residues involves monitoring a sample of foods that represent the normal diet of the population, and extrapolating this information to the broader food market. Monitoring programs aim to detect the illegal use of pesticides. Human exposure to a wide variety of pesticides in foods is extensive. There are bans on a number of organochlorine pesticides, including dichlorodiphenyl trichloroethane (DDT), heptachlor, aldrin, and dieldrin, which reflect in the results of many monitoring surveys with marked decreases in residue levels. The risk associated with pesticide residues in foods depends on the dosage of the chemical, the time of exposure, and the susceptibility of the individual human. Majority of pesticide residue levels in food are relatively safe and are within legal limits. Some levels will continue to decrease, as people become aware of the adverse effects of certain pesticides and decline the usage of those chemicals. However,the effect of these low levels of pesticides contributes to long-term chronic health effects.