Vegetable Processing At Household Level: Effective Tool Against Pesticide Residue Exposure

Vegetables constitute an important component of a balanced diet. Being a rich source of vitamins and minerals, they protect us from micronutrient deficiencies and gastrointestinal disturbances. However, along with life-saving nutrients, they have turned into a major source of life-taking poisonous substances called pesticides and their residues into the human body. Many studies reviewed across the country have evidenced the presence of these agrochemicals in major vegetables. Presence of these persistent chemicals as residue elicits multiple health complexities ranging from mild allergies to deadly diseases. To minimise dietary exposure to pesticides, it is pertinent to explore strategies that effectively help in reducing the residue content at individual level. Several simple, labour-less and cost effective unit operations like washing, peeling and cooking singly or in combination can prove an effective means in reducing dietary consumption of pesticide residues even in poor populace. In a developing country like India, dissipation techniques at household level can serve as an effective tool in reducing risk related to dietary exposure to residues and henceforth controlling pesticide related adversities. This article is a collection of reviews that provide us the account of extent of residue reduction through commonly used processing treatments.