Occurrence, detection, and dissipation of pesticide residue in plant-derived foodstuff: A state-of-the-art review

Pesticides are indispensably essential in agricultural practices. Traditional pesticides and environmentally friendly pesticides both are used to control the damage caused by pests and diseases. Conventional procedures were carried out to detect pesticide residues using chromatography and spectrophotometric techniques. Innovative extractions (micro-extraction) and detection technologies (biosensors, screening cards, etc.) have been developed for faster and more efficient screening of pesticide compounds in plant-derived foodstuffs. The present review summarized the trends of pesticide occurrence in plant-derived foodstuffs, and discussed the advances in pesticides detection. Also, the pesticide dissipation and the mechanism of action are discussed. The extensive literature review demonstrates various techniques already in use or having futuristic potential for detecting and dissipating pesticides in foodstuffs, which can pave the way for future research efforts.