ABSTRACT
Several reviews 9,10,13,23,35 have provided an excellent basis for a collation of present knowledge on the effects of processing on pesticide residues in foods. Because “processing” may be a poorly defined term, it has been interpreted as any operation performed on a food, food source, or food product from the point of harvest through consumption. Thus, for purposes of this review, processing includes such operations as washing, peeling or the equivalent, canning, freezing, storage, drying, cooking, and the preparation of foods from an original source.
