Review on Pesticide Residue in Plant Food Products: Health Impacts and Mechanisms to Reduce the Residue Levels in Food

Abstract

Residues of organochlorine and organophosphorus are found in a lot of food items in different countries; some of them are below the Maximum Residue Levels (MRLs) and safe for health. Based on the review there are food commodities containing residue above the MRLs set by different authorities like FAO and WHO and different countries legislation. Consumption of plant food products having pesticide residues greater than the MRLs have revealed to cause illness and chronic diseases based on the adequate daily intake (ADI) and acute reference dose (ARfD). It’s revealed that safety limits are assessed in comparison with ADI for short term exposure or ARfD. The consumer is considered not to be at risk if the estimated dietary intake of a pesticide residue does not exceed the ADI or the ARfD. However, monitoring and settings of maximum residue levels for pesticide residues in food commodities is an effective control mechanism for safety of the consumers to combat health impacts of toxic chemicals. There is evidence to show that consumption of organic crops is healthier than non-organic. In most of the research findings higher pesticide residues are found in non-organic crops than organic ones, organic crops are also rich in antioxidants. Processing method like washing, immersing, peeling, husking, cooking, boiling and frying are reported to reduce the level of pesticide residue in plant foods.