Effect of processing on pesticide residues

Residues on crops may either be on the surface of the crops if applied as surface sprays, or they may be throughout the crop matrix if applied as systemic treatments. If the product is applied as a spray, the residue may be removed or significantly diminished as a result of washing. If the crop is not washed, e.g., grapes used in wine, juices, or raisins, the residue may remain with the fruit. 

Heating of foods may be moderate, such as pasteurizing at temperatures of 65-88 °C, intermediate, such as thermal processing (canning) at temperatures of 88-121 °C, or high, such as frying at approximately 177 °C or oil deodorizing at 

177-230 °C. Depending upon the heat lability of the compound, the residue may or may not be affected. 

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