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Improving food safety in Bangladesh

What are Pesticides?


28/12/2015

Pesticides are substances or mixture of substances intentionally used during crop production for preventing, destroying or repelling pests. The presence of pesticides in foods over determined limits (Maximum Residue Levels) can cause short-term effects such as stinging eyes, nausea, diarrhoea and chronic effects as cancer, birth defects, neurological toxicity and disruption of the endocrine system.

To minimise exposure to pesticides from food, it is recommended to:

  • Thoroughly wash all produce, even it has a skin or peel.
  • Wash your produce under running clean water in its absence soak or dunk it in clean water.
  • Dry produce with a clean cloth, or a paper towel when possible.
  • Discard the outer layer of leafy vegetables, such as lettuce or cabbage.
  • Peel fruits and vegetables when possible.
  • Remove fat and skin from meat, poultry, and fish to minimize pesticide residue that may accumulate in the fat.