Pesticide Residues in Food: Sources, Health Risks, Testing Methods and Control Measures
Pesticide Residues in Food: Sources, Health Risks, Testing Methods and Control Measures earn about pesticide residues in food, including sources, MRLs, ADI, ARfD, PHI, health risks, LC MS/MS, GC MS/MS testing, control measures, and food safety regulation. Introduction Food safety is not only about visible cleanliness. Fruits, vegetables, cereals, spices, pulses, milk, meat, and processed foods may look fresh, but they can still carry chemical residues if pesticides are not used properly during farming, storage, or post harvest handling. Pesticides are used in agriculture to control insects, fungi, weeds, mites, rodents, nematodes, and storage pests. When used responsibly, they help protect crop yield, food security, shelf life, quality, and export value. But when pesticides are misused, they can become a serious food safety and regulatory concern. Overdosing, repeated spraying, use of banned pesticides, wrong chemical selection, poor spray records, and harvesting before the rec...