An Examination of Pesticide Residues in Fruits and Vegetables: Awareness and Prosperity

To support the growing global population, it is essential to improve agricultural productivity. Health awareness and economic prosperity have markedly increased the consumption of fruits and vegetables, particularly in emerging countries, over the last 50 years. The utilization of pesticides is a way employed to achieve these aims. Pesticides are employed to safeguard public health from vector-borne diseases. Approximately 1,000 chemicals, encompassing both organic and inorganic compounds, function as active ingredients in pesticides. Organochlorine and organophosphate insecticides are highly toxic and can persist in the environment for decades. Organochlorine pesticides, banned four decades ago, continue to be present in fruits and vegetables. Pesticides from soil and water accumulate in fruits and vegetables, particularly in those commonly consumed raw. The consumption of pesticide-contaminated fruits and vegetables by individuals leads to adverse health consequences. The immediate adverse effects on people include asthma, sore throat, eye and skin irritation, and diarrhea, while the long-term consequences encompass cancer, neurological diseases, reproductive problems, and diabetes, among others. This review aims to record the concentrations of common pesticides in fruits and vegetables and their impact on human health. This project will provide data for policymakers to formulate guidelines to reduce health risks to humans from consuming pesticide-contaminated fruits and vegetables