Consumer Safety and Pesticide Residues: Evaluating Mitigation Protocols for Greengrocery

Abstract

The application of pesticides remains a necessary measure for pest management in agriculture, particularly in the cultivation of fruits and vegetables. After harvest, the presence of pesticide residues in greengrocery (fruits and vegetables) is significantly influenced by various factors, including storage conditions, handling practices, and subsequent processing methods. The mitigation of these residues to levels compliant with regulated maximum thresholds ensures the safety of raw and processed fruits and vegetables for consumption. A contemporary survey of pesticide residues in greengrocery has gathered considerable attention from consumers, driven by concerns over the potential health risk of pesticide exposure. Consequently, consumers want to be extensively informed about household processing techniques to minimize associated risks. Meanwhile, a critical question arises: does household processing effectively eliminate pesticide residues? A comprehensive review of the literature reveals that conventional methods, such as washing and soaking, offer only limited reduction in residue levels, while emerging treatments, suitable both at household and industrial scale, demonstrate increased efficiency in residues mitigation. This study aims to emphasise the ubiquitous use of pesticides in crop cultivation while providing recommendations for the implementation of efficient treatment protocols to address residue concerns. Following upon available evidence and database mining, the worldwide purpose must be to outline agriculturally and economically viable strategies that prioritize both the health and safety of consumers, as well as the green cultivation and processing of fruits and vegetables.