A Comprehensive Review of Pesticide Elimination Methods from Fruits and Vegetables Over the Past Two Decades: Optimizing Produce Safety for Sustainable Food Systems

Abstract

The increasing use of pesticides in agriculture, valued at approximately 43.2 billion USD, has raised significant concerns regarding food safety and human health. This study reviews the effectiveness of various pesticide residue removal methods applied to fruits and vegetables (F & V). A total of 57 studies published between 2005 and 2022 were analyzed, categorizing the methods into 28 household techniques, 19 advanced methods, and 10 combined approaches. Household methods, such as washing under running water, achieved removal rates of up to 90%, while peeling ensured complete (100%) elimination of residues. The addition of salt or vinegar solutions improved removal efficiency, reaching 92%. Advanced methods, notably ozonation, demonstrated high efficacy with up to 95% removal. The most effective approaches were combined techniques, integrating washing, ultrasound, and ozonation, which achieved residue elimination rates of up to 99%. Despite their efficiency, advanced methods face limitations due to high costs and technological constraints, reducing their accessibility for widespread use. This review underscores the necessity of an integrated approach to enhance food safety. Additionally, it highlights the need for further research on the long-term impact of these removal methods on the nutritional quality of F & V. These findings provide essential insights for consumers, farmers, and the food industry, contributing to the development of more effective and practical food safety strategies