Abstract
Pesticides are one of the most critical inputs to increase crop yields and quality in agriculture. Some of the sources of pesticide residues in food include pesticides used on crops and left in produce, or pesticides used to clean dwellings. Both sources are possible sources. Pesticide residues in the body may trigger several acute and chronic disorders. However, continuous worldwide pesticide usage may harm human and ecological health. To go ahead, the first step is to remove as many pesticides as possible. As a result, it is crucial to clean food items of any traces of pesticides to lessen people's exposure to these chemicals. Emerging approaches, such as sonolytic ozonation, disinfection strategies alternative to chlorine, ozone treatment, and nanopesticides, have been discussed in this review that could be used to minimize the residues in the food items. This review's main objective is to highlight the most recent advancements and breakthroughs in the use of numerous novels developing strategies for the potential removal of pesticides from food products.