Assessment of Pesticide Residues in some Vegetables and Fruits and their Associated Health Risks | ||
| Menoufia Journal of Plant Protection | ||
| Article 2, Volume 10, Issue 2, February 2025, Pages 33-40 PDF (486.13 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/mjapam.2025.416661 | ||
| Authors | ||
| Amr Ahmed Fathelbab Eldawlatly1; A. E. El-Sheikh2; G. E. Abouelghar2; . Sh. E. Shalaby3 | ||
| 1Pesticides | ||
| 2Prof. of Pesticides, Fac. of Agric., Menoufia Univ. | ||
| 3Prof. of Pesticides Chemistry and Toxicity, Pests & Plant Protection Department, National Research Center, Dokki, Giza | ||
| Abstract | ||
| Pesticides are commonly used in agricultural production for pest control, fungal disease eradication, and weed control. They are used not only during crop growth but also during post-harvest treatment. The proper use of pesticides may improve the quantity and quality of crops. However, the increased use of chemical pesticides has resulted in environmental contamination and also caused many associated adverse health effects on consumers. Fruits and vegetables are infected with many diseases and insect pests that need to be controlled as they are essential foodstuffs for different communities. Fruits and vegetables are rich in vitamins, minerals, fiber, and antioxidants. So, they are expected to have higher pesticide residue levels than other food groups because most are eaten raw. Some fruits and vegetables are also processed into ready-made food products sold in the markets, such as producing fruit and vegetable juices, jams, sauces, ketchup, etc., considered one of the fastest growing industries for their important role in global food consumption. | ||
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