Home >> Topic >> Is it bad that there are pesticide residues in fruits and vegetables?

Is it bad that there are pesticide residues in fruits and vegetables?

Is it bad that there are pesticide residues in fruits and vegetables?

Pesticides are required for crop cultivation.

Pest and weed hazards are common in agricultural production processes, necessitating the use of pesticides to prevent and control them. According to some studies, crop pests, diseases, and weeds can cause up to 70% of crop loss, and proper pesticide use can prevent up to 40% of that loss. Because China has a large population and limitedwater testing tds meter arable land, the use of pesticides to control pests, diseases, and weeds and thus reduce food production is critical; without pesticides, our country will almost certainly face famine.

Furthermore, modern agricultural technology necessitates the use of pesticides for weeding, height control, defoliation, fruiting, and other mechanized operations, and the greater the degree of agricultural modernization, the greater the use of pesticides.

Pesticide residues that exceed the standard pose a health risk.

Pesticide residues are an unavoidable aftereffect of pesticide use, and almost all agricultural products may contain pesticide residues. However, we must define a term: pesticide residue pesticide overload. Pesticides sprayed on fruits and vegetables have degraded naturally through wind and rain, as well as biodegradation, and the amount of pesticide residues at harvest is already very low. Furthermore, the state has established pesticide residue limits based on pesticide toxicological data and population food structure, so that as long as the residue is lower than the standard, products can be consumed safely.

Even if you eat pesticide residues that are slightly higher than the standard for fruits and vegetables, you should not have food safety issues because the state set pesticide residue limit standards when implementing the most stringent safety requirements, not only to reduce the maximum possible risk, but also to increase the safety factor by at least 100 times. If a pesticide residue in food at 50mg/kg poses a safety risk, set the standard at 0.5mg/kg.

Third, how can pesticide residues be removed?

However, many people are more concerned with the question of how to remove pesticide residues. Here are some suggestions for properly removing pesticide residues.

1. Laundry. First, thoroughly rinse the surface of fruits and vegetables with flowing water, then soak in water for at least 30 minutes; if necessary, add fruit and vegetable detergent; and finally, remove the surface of pesticide residues.

2. Preparing and cooking food. Because carbamate pesticides increase with temperature and accelerate degradation, you should wash the vegetables after blanching before cooking.

3. Peel. Pesticide residues on the skin of apples, citrus, cucumbers, eggplant, and other fruits and vegetables are generally higher than in the internal tissue; for such fruits and vegetables, peeling or peeling can be very effective in removing pesticide residues.

4. Positioning. Pesticide residues will degrade over time; however, some storage resistant potatoes, cabbage, tomatoes, and other vegetables can be stored for a period of time after purchase before being cleaned and peeled for consumption.

Related Hot Topic

What uses is there for a TDS meter?

A tiny, portable instrument called a TDS meter is used to measure the total dissolved solids (TDS) in a solution, often water. Because dissolved ionized solids, such minerals and salts, enhance a solution's conductivity, a TDS meter analyzes the solution's conductivity and calculates the TDS based on that value.

How is TDS measured, and what does it mean?

Total dissolved solids (TDS) is a measurement of the total amount of dissolved organic and inorganic materials in a liquid that are suspended in molecular, ionized, or micro-granular (colloidal sol) form. Parts per million (ppm) are commonly used to test TDS. A digital meter can be used to measure TDS in water.

Which pH is ideal for drinking water?

from 6.5 to 8.5According to recommendations from the U.S. Environmental Protection Agency, water sources should have a pH of between 6.5 and 8.5 on a scale of 0 to 14.The ideal pH for drinking water is a 7, which is in the center.