Pesticide / Biocide Residues in Food and the Environment

The production of agricultural crops and various natural materials still relies on the use of pesticides, including herbicides, fungicides, insecticides, acaricides, plant growth regulators, and repellents. Unlike persistent pesticides, such as DDT and other chlorinated insecticides, which are now banned, currently registered pesticides gradually break down due to various physicochemical factors (e.g., sunlight and rain) or are metabolized by plant or microbial enzymes when used in accordance with Good Agricultural Practices (GAP). These processes lead to residue levels that are often either undetectable or very low. However, given the presence of pesticide residues in food, especially when multiple pesticides are present simultaneously ("cocktails"), potential health risks associated with chronic dietary exposure cannot be ruled out. In line with current trends toward reducing the environmental burden of contaminants, efforts to minimize pesticide residues and promote integrated and organic food production are on the rise.

Research topics

Development and Optimization of Analytical Methods

Implementation of analytical methods for newly registered pesticides or their metabolites/degradation products is in accordance with the residue definition set in national and European legislation.

Monitoring of Pesticide Residues in Food, Natural Raw Materials, Tableware, Water, and Other Environmental Samples

Determination of pesticide residues and their metabolites included in CAFIA surveillance programs and EU monitoring using multiresidue methods (MRM) and specific methods for individual pesticides (SRM) (ISO 17025-accredited methods). Evaluation of pesticide residue findings in accordance with EU legislation.

Pesticide Residue Control in Various Agricultural Crop Protection Systems 

Monitoring of pesticide residues in products from organic and integrated production, evaluation of findings in accordance with relevant legislation. Authentication of organic products based on evidence of illegal pesticide use.

Study of the Fate of Pesticide Residues After Application to Plants and in the Environment

Evaluation of the degradation kinetics of residues in field experiments (dissipation studies), screening of unregulated metabolites and degradation products of pesticides, monitoring of active ingredients in biological products with pesticidal effects.

The Effect of Food Processing Technologies on Pesticide Residue Levels 

Study of the transfer of pesticide residues into the final product or food waste; evaluation of the impact of various processing operations on residues in the final product; proposals for mitigation measures.

Estimation of Dietary Exposure to Pesticide Residues

Assessment of exposure risks according to the EFSA strategy: Pesticide Residue Intake Model (PRIMo); assessment of the impact of chemical protection on the quality of treated crops.