Health risk resulting from pesticide residues in food of plant origin – a still valid challenge for health and ecological education

Abstract

Introduction. Pesticides are synthetic or natural substances applied for control of harmful or undesirable organisms, used mainly for the protection of cultivated plants, food products, feeds, and other materials. Systematic and excessive use of plant protection products to combat pests and diseases of agricultural produce still creates risk for the health of consumers. Negative health effects of pesticides use are expressed by consuming their remains with food, changes in the chemical composition of plant raw materials, and consequently, changes in food. The toxicity and harmfulness of pesticides varies. Objective. The aim of the study is the systematization of knowledge concerning the most important pesticides, the residues of which occur in food. The results of studies on the content of these compounds in food of plant origin, and their effect on consumers’ health, are presented and discussed. Materials and Method. Epidemiological studies were reviewed indicating undesirable health effects. Bibliometrics was used covering the period 2020–2024. The literature review was carried out by searching the PubMed, Scopus, and Google Scholar databases. Bibliographic data were analyzed using the open access criterion and selected subject classification entries. Results. A diagnosis of residues of chemical compounds of natural and synthetic origin in selected food groups was presented. Conclusions. Studies show the hazardous effect of pesticides on the majority of living organisms, including humans. Further actions are needed related with their identification in food of plant origin. It is justifiable to identify actions in the area of ecological and health education aimed at raising public awareness of risks resulting from pesticide residues in food of plant origin.