Pesticides are chemicals used to control pests that threaten agricultural productivity. While they offer benefits in terms of increased crop yield and food security, they also pose potential health risks if residues remain on food products. In food toxicology, the focus is on assessing the pesticide residues in food and their potential health effects. Regulatory bodies establish Maximum Residue Limits (MRLs) to ensure that the levels of pesticide residues in food are within safe limits for human consumption. Continuous monitoring and evaluation are conducted to protect consumers from potential harmful effects.
