Processing factors of pesticide residues and their application in dietary exposure assessment

There are all kinds of processing technologies to make primary agro-prodcuts become eaten food. The level of pesticide residues in food would be affected during food processing, thus the risk assessment results based on the testing data of the primary agro-products would be evaluated inaccurately. Therefore, processing factor in the risk assessment model helps to reflect the real level of the dietary exposure risk of pesticide residues. This paper was based on commonly used food processing technology such as washing, peeling, cooking, juice, cooking, sterilization and other processing technologies. The effects of these processing methods on pesticide residues in food and the corresponding processing factors in the application of exposure assessment were reviewed in this paper, in order to provide reference for the better understanding of the dynamic pesticide residues in food processing and the improvement of food processing technology, and reflect the dietary exposure assessment in our daily life.