Pesticides

Chemical or biological agents used to protect crops and stored food from pests, grouped by target into herbicides for weeds, insecticides for insects, fungicides for molds and blights, and rodenticides for rodents. They underpin modern agricultural productivity, but residues can remain on harvested produce, which is why governments set maximum residue limits and run monitoring programs that test market foods against them. Integrated pest management programs aim to reduce reliance on chemicals through crop rotation, biological controls, and targeted application. Consumers can lower exposure by washing produce, peeling where appropriate, and varying their diet, though studies consistently show that the health benefits of eating fruits and vegetables far outweigh the risks from residues within legal limits. Proper application timing and pre-harvest intervals keep residues as low as reasonably achievable.