Want to keep learning?

This content is taken from the Taipei Medical University's online course, Introduction to Nutrition and Food Safety. Join the course to learn more.

Skip to 0 minutes and 9 seconds Hello everyone. My name is Yu-Chen. Have you ever worry about how much pesticide you eat? Today, I am going to talk about Pesticide Residues in Food. Background information on pesticides and the health risks of pesticide exposure will be introduced in this course. We will consider four aspects of this topic First, how to classify pesticides? Second, The basic concepts and principles of Health Risk Assessments of Pesticides Summary results of Pesticide Residue Monitoring programs in the united states will be discussed. And some effective ways to Minimize Pesticide exposure First of all, what are pesticides? Plants can get infected and get diseases just like humans do. Pesticides are medicines to treat sick plants.

Skip to 1 minute and 16 seconds According to definition by FAO, The Food and Agriculture Organization and WHO, the World Health Organization, Pesticide means any substance, or mixture of substances of chemical or biological ingredients intended for repelling, destroying or controlling any pest, or regulating plant growth. It makes the crop stronger and improves the quality and quantity of the produce. The use of pesticides is growing since 1940s because organic synthesized pesticides were brought to the market such as Organochlorines and Organophosphates. And the worldwide consumption of pesticide active ingredients have reached about 3.5 billion kg per year.

The definition of pesticides

In this week, these topics will be taught:

  • Classification
  • Health risk assessments
  • Pesticide residue monitoring
  • Minimizing pesticide residues


Yu-Chen Hou

Share this video:

This video is from the free online course:

Introduction to Nutrition and Food Safety

Taipei Medical University