Strategies to Determine and Mitigate Pesticide Residues in Food

This review provides a comprehensive overview of strategies to mitigate pesticide residues in food, examining both household and industrial processing techniques alongside the emerging role of Artificial Intelligence (AI). Simple household methods, such as washing, peeling, and thermal processing (e.g., boiling, frying), are effective. For instance, washing with running water achieves a reduction of up to 77% in residue for some vegetables. Additionally, processes like jam-making or frying can significantly reduce specific residues. Industrially, advanced methods such as ozonated water washing, ultrasonification, and cold plasma are employed for high efficiency while preserving food quality. Critically, AI is emerging as a powerful, indirect tool through predictive modelling, AI-assisted sorting/screening, and consumer guidance, enhancing precision agriculture and regulatory analytics. The review paper concludes that a combination of these diverse methods is essential for minimizing pesticide exposure and ensuring a safer food supply.