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Pesticide residue
Pesticide residue refers to the pesticides that may remain on or in food after they are applied to food crops. The levels of these residues in foods are often stipulated by regulatory bodies in many countries. Exposure of the general population to these residues most commonly occurs through consumption of treated food sources, or being in close contact to areas treated with pesticides such as farms or lawns around houses.〔(【引用サイトリンク】title=Pesticide Residue )〕
Many of these chemical residues, especially derivatives of chlorinated pesticides, exhibit bioaccumulation which could build up to harmful levels in the body as well as in the environment. Persistent chemicals can be magnified through the food chain and have been detected in products ranging from meat, poultry, and fish, to vegetable oils, nuts, and various fruits and vegetables.
==Definition==
A pesticide is a substance or a mixture of substances used for killing pests: organisms dangerous to cultivated plants or to animals. The term applies to various pesticides such as insecticide, fungicide, herbicide and nematocide.〔US Environmental (July 24, 2007), (What is a pesticide? ) epa.gov. Retrieved on October 24, 2012.〕 Applications of pesticides to crops and animals may leave residues in or on food when it is sold, and those specified derivatives are considered to be of toxicological significance.〔IPCS INCHEM (1975),() Retrieved on October 24, 2012.〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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