Affiliation:
1. Department of Industry‐Academia Cell National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
2. Centre of Excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
3. Department of Food Engineering National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
Abstract
AbstractPesticides are widely used in agriculture, but their persistence in agricultural products can lead to potential health risks and environmental pollution. Traditional methods for removing pesticide residues from food products, such as washing, peeling, and salting, are often insufficient and time‐consuming. As a result, there has been a shift towards nonthermal processing techniques, such as ultraviolet (UV) disinfection. UV disinfection methods, such as low‐pressure and medium‐pressure mercury lamps, are more efficient and environmentally friendly and can effectively remove pesticide residues from food and agricultural products. Recently, the contamination of food products' surfaces with pesticides has become a significant concern in the food industry. This review paper provides an overview of the basic principles of UV light production, pesticides, and the use of UV in eliminating pesticide residues from agricultural products. The toxicity of photoproducts from pesticides that result from UV treatment is also discussed. Additionally, this paper explores how modified, and combined UV light applications can impact the dissipation of pesticides in agricultural commodities. To sum up, the use of UV light is effective for pesticide degradation but requires further research to optimize the technology and evaluate potential photoproduct toxicity. Future studies should concentrate on developing UV Vacuum technology and exploring synergistic combinations with other methods to improve pesticide reduction in agricultural commodities.