Abstract
In the period 1991-1993, an official study was conducted to measure the presence and evaluate the risk of pesticide residues in plantbased food in the Belgian total diet. Positive samples were subjected to one or more culinary treatments (washing, peeling, steaming, or cooking) to determine the decrease of residues in prepared ready-to-eat food. Thus, better estimates of pesticide residues taken up through consumption were determined and compared with toxicological criteria. Washing did not significantly reduce residues. Peeling fruits removed almost all pesticides. The effects of cooking and steaming varied, depending on the type of food and pesticide.
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