Open AccessProcessing of Raw Agricultural Produce and its Effect on Pesticide Residues: A Review
Author(s) -
S.R. Padaliya,
Kavita Parmar,
Suchi Chawla
Publication year - 2020
Publication title -
agricultural reviews
Language(s) - English
Resource type - Journals
eISSN - 0976-0741
pISSN - 0253-1496
DOI - 10.18805/ag.r-1957
Subject(s) - agriculture , pesticide residue , pesticide , microbiology and biotechnology , raw material , food chain , food processing , human health , environmental science , productivity , population , business , crop productivity , safer , crop , agricultural engineering , food science , engineering , biology , agronomy , environmental health , mathematics , medicine , ecology , paleontology , macroeconomics , economics , statistics
Due to ever increasing population and limited natural resources use of pesticides as a major input to increase agricultural productivity is indispensible today. However, their inadequate application may produce large quantities of residues in the environment leading to environmental contamination. These residues may leach in the soil, water and even remain in the crop residues and food products. From there they enter in human food chain posing serious health hazards. Various food processing techniques, at industrial and/or domestic level, have been found to reduce the contents of pesticide residues in most food materials. These techniques alone or in combination reduce the levels of pesticides significantly in the food items. In the present review effect of processes like washing, peeling, cooking, drying, milling and industrial techniques like, baking, dairy products, fermentation, malting etc are reviewed. The review of literature suggests there is a need to systematize and optimize these techniques so that these can be used to provide a safer food culture for humans.