The Danger of Residual Pesticides in Agricultural Products

One of the methods that farmers use to protect their crops from pests is spraying with chemical pesticides.
Frequent and unprincipled spraying, excessive use of pesticides, and failure to observe the time interval between the last spraying and harvesting time of the crop to present it faster to the market, have caused some of these pesticides to remain in the products that reach consumers. Unfortunately, in some cases, the toxins are not removed even by washing and peeling, and their consumption may cause cancer, heart disease, reproductive problems, and Alzheimer's.
To increase consumer safety, permissible limits for pesticide residues in food have been determined by the Standard Institute, which are called MRLs and can be measured in food laboratories.
If the pesticide residues exceed these levels, it both endangers the health of the community and causes great economic losses through rejection of the products by the export markets.