A review of pesticide residue levels and their related health exposure risks

Pesticides are used very regularly in agriculture and contribute to significantly higher crop yields. Applied prior or during the growing process and post-harvest, pesticide residues left on consumable food products might pose a potential health risk. One class of pesticides, fumigants, can be applied directly to food products post-harvest. Changes in types and amounts of pesticides used both agriculturally and post-harvest result in the need for residue analysis and health risk characterization. A number of studies have examined pesticide residues in certain food groups. Monitoring programs and/or studies in the United States, Poland, China, and others have found levels of pesticides to pose no serious health risk. A study in Croatia however, has found potentially hazardous levels of pesticides, particularly with regard to special populations. Most studies focus on individual pesticides and associated health effects, with few studies encompassing entire dietary intake of pesticide residuals. This literature review provides a summary of recent pesticide residue studies and health implications.