For a pesticide to be applied on raw agricultural food, the residue must be below what tolerance?

The correct answer is that the residue must be lower than established limits. This reflects regulatory standards set by agencies such as the Environmental Protection Agency (EPA) and the Food and Drug Administration (FDA), which create safety thresholds for pesticide residues on agricultural products.

These established limits are intended to protect public health and ensure that foods are safe for consumption. In practice, this means that any pesticide residue present on raw agricultural food must not exceed the maximum residue levels (MRLs) set by these regulatory authorities. If the residue is higher than the established limits, it could pose health risks to consumers, making adherence to these tolerances crucial.

The implication of having pesticide residues below these limits ensures that the food remains within safety standards and can be consumed without adverse health effects. This is particularly essential in public health and environmental health contexts, where a primary goal is to minimize potential hazards related to food safety.