While the use of chemicals in agriculture cannot be completely avoided, the remains found in foods should be kept as low as possible and, above, should be safe for consumers, which according to the official Gyanendra Gongal.

He said that meditation should not only be on the presence of chemicals, but on how they are used.

Talking about pesticides in food and their effects on health, Gongal, a senior public health officer of the WHO, told indianoday.in that the main problem is not only a potential link for cancer, but how these chemicals are used.

“Misuse or excessive use of pesticides is where the danger actually comes,” he said, pointing to the gaps of regulation, awareness and policies.

He explained that many farmers are not fully trained how to handle pesticides safely. “Often, they spray pesticides without proper protection. If the wind is blowing, it can take chemicals on their skin or even their mouths. So the risk occurs in many ways, through the skin, breathing, or even swallowing,” he said.

If pesticides are used carefully and properly, they can be safe. The real disadvantage comes from careless or excessive use.

The official emphasized the need for better monitoring and more data in India. He said, “We should gather regular samples regularly and tested samples to see how much pesticide residue is actually present in the food. But it is also important how we interpret and communicate to the people of these conclusions,” he said.

He also talked about the importance of “total dietary studies”. These include testing food after cooking, not only raw materials.

“For example, when you make biryani, some rice and meat may be some contributors. But cooking can change it. So we should test cooked food to understand the real risk,” he said that it is being monitored by India’s food security and the Authority of India’s standards (FSSAI).

The official explained that just detecting a chemical does not mean that it will affect health. “It also depends on how much your body absorbs. For example, take vitamin D. just because you consume it does not mean that you absorb all this. Absorption depends on many things, such as you take it with fat, warm milk, or just water,” he said.

He stressed that while people are becoming more health-conscious, consumer awareness and transparency are important. “If I am paying more for organic products, I want to know that they are really organic. So certification and regular sample tests are very important,” Gongal said.

He highlighted the need for better regulation and public participation. “Governments should not only certify organic products once and forget about it. There is a need to conduct a random check every few months. And since we cannot have thousands of food inspectors, consumers are also to play a role. If someone suspects that a product is unprotected, they should be able to report or send a sample for testing.”

Gongal pointed to a major point of concern that many food exports to high -income countries are rejected due to detection of chemical contacts. It highlights the need for more transparency in strict investigation and food safety practices, he said.

To reduce these risks, the WHO officer called for widely adopting regulatory and risk management measures that ensure that pesticides are safely used. These include promoting good agricultural practices (GAP) and ensuring that pesticides are used rationally and judiciously under a proper regulatory framework.

The use of biopacitides and bioremediation techniques is being encouraged as safe options. In addition, the systematic monitoring of pesticides in food and water is required for early detection and control, the officer said.