Effects of household processing on reduction of pesticide residues in vegetables
In a monitoring study residue levels of organochlorines (OC), synthetic pyrethroids (SP), organophosphates (OP) and carbamates were determined in unprocessed and processed three vegetables viz. brinjal, cauliflower and okra to know the residue levels and evaluate the effect of different household processes (washing and boiling/cooking) on reduction of residues.