Tips to lower pesticide residues in food
The National Center for Disease Control in Libya emphasized the importance of following proper procedures when handling fruits and vegetables to reduce exposure to pesticide residues on the surface. It recommended washing them thoroughly with running water while rubbing by hand, using a brush for rough-skinned produce such as potatoes and carrots, and removing the outer leaves from leafy greens before washing. The center also noted that peeling certain fruits can reduce pesticide levels, but this may also result in the loss of fibers and nutrients. It advised against using soap or detergents, as they are not intended for cleaning food. Although washing helps reduce pesticides, it does not eliminate all residues, especially those that have penetrated inside the produce. Therefore, maintaining proper hygiene practices is essential to ensure consumer safety.
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