General Colorado Commercial Pesticide Application Practice Exam

What are small amounts of pesticides remaining on food called?

1. Inhibitors

2. Residues

3. Contaminants

4. Additives

The correct answer is: Residues

The term for small amounts of pesticides remaining on food is "residues." This concept is important in the context of pesticide application and food safety, as it refers specifically to the traces of pesticides that may adhere to crops after treatment. These residues can sometimes be a result of the application process and can remain even after washing or processing the food. Understanding the significance of residues is crucial for both consumers and agricultural producers, as it impacts food safety regulations and public health. In contrast, inhibitors typically refer to substances that slow down or prevent a chemical process, which is not applicable in this context. Contaminants encompass a broader category that includes any unwanted substances in food, not just pesticides, making it less specific than residues. Additives are substances added to food to enhance its flavor, appearance, or shelf-life, rather than being a result of pesticide application. Therefore, residues specifically highlight the aspect of pesticide traces that can remain on food items.