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Most analyses of pesticide residues in foods are being performed in Raw Agricultural Commodities (RAC) for a variety of purposes, which include regulatory monitoring, import/export certification, risk assessment, field-application trials, organic food verification, and marketing to consumers. The levels of the positive detections in these analyses are generally being estimated on the basis of established Maximum Residue Limits (MRL's) which are set using field trial data for a particular pesticide to arrive at the highest residue levels expected under use according to Good Agricultural Practice (GAP). MRL's are a credible and useful means of enforcing acceptable pesticide use, and satisfy most of the above mentioned purposes of monitoring pesticide residues in the different food of plant origin. However, MRL’s use, proved to be inadequate as a guide to pesticide residue consumption through nutrition in health risk assessment studies from residues in food of plant origin and this is mainly because a wide range of RAC’s are processed before they are consumed. Storage and other post-harvest practices prior the further management of the product, as well as household and industrial food preparation processes may alter pesticide residues as compared with raw crops via chemical and biochemical reactions (hydrolysis, oxidation, microbial degradation etc.) and physicochemical processes (volatilization, absorption etc.). Although these processes usually are leading to reduction of any residues left on crops at harvest (Kaushik et al. 2009; Holland et al., 1994), in special cases residues may concentrate in the final product (e.g in the production of dry fruits and unrefined vegetable oil) (Amvrazi & Albanis 2008; Guardia Ruibio et al., 2006; Lentza-Rizos & Avramides, 2006; Lentza-Rizos & Kokkinaki, 2002; Cabras et al., 2000; Cabras et al., 1998; Cabras et al., 1997a; Holland et al., 1994; Cabras et al., 1993; Leandri et al., 1993; Ferriera & Tainha, 1983) and/or be formed in more toxic by-products or metabolites of the pesticide parent compound on raw crop (Holland et al., 1994; WHO 1988). These considerations suggest that effects of postharvest practices and food processing should be taken into account on the fate of a pesticide residue during dietary exposure assessments so as to ensure consumer safety from pesticide residues and allow a more realistic calculation of the dietary burden of livestock. Food processing studies and their effects on pesticide residues are also very important for the monitoring of the cases that the final residue concentration is exceeding MRL in RAC.

Fate of Pesticide Residues on Raw Agricultural Crops after Postharvest Storage and Food Processing to Edible Portions