Food Safety And Regulatory Measures

After being treated to food crops, pesticides may still be present on or in food, which is referred to as pesticide residue. Regulatory organisations in several nations frequently specify the maximum permissible quantities of these residues in foods. Regulations like pre-harvest intervals frequently forbid the gathering of freshly treated crop or livestock products in order to give residue concentrations time to fall to safe levels before harvest. The general public is typically exposed to these residues through consuming treated food sources or by being in close proximity to pesticide-treated regions like farms or lawns.

Numerous of these chemical residues, particularly derivatives of chlorinated pesticides, display bioaccumulation, which may cause them to accumulate in the body at dangerous amounts.