[Reduction of pesticide residues in vegetables by means of processing and canning operations (author's transl)].

Abstract

Pesticide residues may be present in vegetables and may affect human health. Processing and canning operations substantially reduce these residues and help to maintain them at acceptable levels. The percentage of removal depends on the type of vegetable, the type of pesticide used and the processing procdure applied. The effects of washing, blanching, peeling and juice extraction on the removal of some insecticide residues from different vegetables are described and discussed, also with regerence to the present day situation in Italy.