Effect of Fruit and Vegetable Processing on Reduction of Synthetic Pyrethroid Residues

  • Reena ChauhanEmail author
  • Beena Kumari
  • M. K. Rana
Part of the Reviews of Environmental Contamination and Toxicology book series (RECT, volume 229)


Pesticides prevent crop loss, increase crop productivity, reduce production costs, improve quality, and generally help farmers increase their income. Presently, food residues of pesticides seldom exceed the Maximum Residue Limits (MRLs) set by the WHO/FAO (1989) and Prevention of Food Adulteration act (PFA) (1954). Some scientists believe that pesticide residues on fruits and vegetables that exceed their respective MRL limits (Taneja 2005) may cause health hazards to consumers (Elliion et al. 2000; Mukherjee and Gopal 2003). However, in a conference held in New Delhi on February 1–3, Sharma (2013) reported that out of 4,000 samples analyzed each year in India, only a small number (1.5–3%) exceeded the MRL value for pesticide residues. Therefore, the magnitude of any safety problem is unclear. What is clear, however, is that strict monitoring of pesticide residues in fruits and vegetables by Governmental Agencies is indispensable if any health hazard to consumers that may exist are to be curtailed.


Pesticide Residue Pyrethroid Insecticide Synthetic Pyrethroid Food Commodity Fruit Skin 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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© Springer International Publishing Switzerland 2014

Authors and Affiliations

  1. 1.Department of Soil SciencesCCS Haryana Agricultural UniversityHisarIndia
  2. 2.Department of EntomologyCCS Haryana Agricultural UniversityHisarIndia
  3. 3.Department of Vegetable ScienceCCS Haryana Agricultural UniversityHisarIndia

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