ABSTRACT
Populations are at high risk if they are exposed to direct or indirect sources of pesticides and/or pesticide residues. This chapter discusses ingredients of pesticides, classification of pesticides, relevant health concerns for different pesticide families, and management of pesticide handling. In addition, different pesticide management techniques, such as reduction of pesticide residues in grains and foods, alternatives to conventional pesticides, and prospects of organic farming are also covered. These pesticide residues enter into the human body by consumption of the foods contaminated by pesticides, which leads to chronic disorders. Different household preparations, such as peeling, bleaching, washing plus cooking, parboiling, and saltwater washing, play an important role in the reduction of pesticide residues in foods. Most food processing techniques help to reduce or eliminate pesticide residues on the surface or inside the food.
