A Review of the Effects of Different Types of Food Processing Methods on the Amount of Pesticides Residues in food

Pesticides have played a very important role in the development of human agriculture since their invention, and they are still irreplaceable at present. Statistics indicate that crops reduction of the yield due to pests has reached 20–30%. Pesticide high demand and low attention to deficiency poisoning crop after low time after poisoning cause the increase pesticide residue in foods. In recent years, lack of attention to the currency period and adverse effects of residues in Food products has highly concerned consumers. The increasing public concern in recent years about possible health risk due to the pesticide residues in the diet has deeply modified the strategy for the crop protection with emphasis on food quality and safety. Since different methods are applied for producing and processing plant-based foods, the effect of each method on the amount of pesticide residuals is still under discussion. The aim of this study was to review of the effects of different types of food processing methods on the amount of pesticides residues in food and reduction ways of it in specific food products. Several studies have shown that pre-processing of the Food products including washing, blanching, and peeling removed some pesticides from these Products. Also, processing methods such as cooking vegetables and fruits, milling grains, and producing flour and bread has mitigated some residues. However, some Toxicology researches have reported that some processes such as cooking, might degrade the pesticides and convert them to more toxic substances. Although studies have shown that most processes which were used in preparing plant-based Food reduced the amount of some pesticides depending on the type of product, type of pesticide, nature of process and other factors, some processes degraded them into more Toxicolic compounds. Therefore, measures should be taken to protect the general public, especially children, and provide strong and useful laws on the part of governments in order to minimize the use of pesticides and, in addition, promote the use of organic materials and products in the community.

Keywords:

Pesticide Residue , Food Safety , Processing Method , Plant Based Food