High pesticide residues in fresh produce is a serious food safety issue. This study was aimed at assessing the pesticides residues in some important vegetables and fruits marketed in Faisalabad, Pakistan and the impact of sonolytic ozonation (O₃/US) treatment in removing these contaminants. From a short grower’s survey, five registered and mostly used pesticides (acetamiprid, carbendazim, imidacloprid, thiacloprid and thiamethoxam) were identified. A time optimization trial of O₃/US application (05, 10 and 15 min) on okra, showed that 10 min treatment significantly reduced three identified chemicals (thiamethoxam 100 %, imidacloprid and thiacloprid 97.17 %), without any adverse effect on its quality. In follow up trial, five fresh vegetables (cauliflower, chillies, cucumber, spinach and tomato) three fresh fruits (grapes, guava and peach) collected from three markets of Faisalabad, were pooled together to have uniform samples. Vegetables and fruits were treated with O₃/US for 10 and 6 min, respectively, along with control (simple tap wash) for determining the impacts on pesticides degradation. Samples were processed for extraction, clean up and analysis using HPLC-UV–Vis in isocratic mode. The data revealed the presence of five mentioned chemicals, with an accumulative mean residue of 9.006 and 1.921 µg/g in tested vegetables and fruits, respectively. After subjecting to O₃/US, the accumulative chemical residues were reduced to 3.214 µg/g (64.313 %) and 1.064 (44.6 %) in treated vegetables and fruits respectively. Irrespective of fresh produce, the mean residues of thiamethoxam, imidachloprid, acetamiprid and thiachloprid and carbendazim were reduced by 99.3 %, 52.6 %, 65.2 %, 87.3 % and 72% respectively. It was concluded that sonolytic ozonation treatment was effective in significant reduction of pesticide residues from vegetables and fruits and thus can be employed as a good food safety practice at culinary level to reduce the associated health hazardous risks.

新鲜农产品中的高农药残留是一个严重的食品安全问题。本研究旨在评估在巴基斯坦费萨拉巴德销售的一些重要蔬菜和水果中的农药残留以及声解臭氧 (O ₃ /US) 处理对去除这些污染物的影响。通过对种植者的一次简短调查，确定了五种已登记且最常使用的农药（啶虫脒、多菌灵、吡虫啉、噻虫啉和噻虫嗪）。_{O 3}的时间优化试验/美国在秋葵上的应用（05、10 和 15 分钟）表明，10 分钟处理显着减少了三种已识别的化学物质（噻虫嗪 100%、吡虫啉和噻虫啉 97.17%），对其质量没有任何不利影响。在后续试验中，将从费萨拉巴德的三个市场采集的五种新鲜蔬菜（花椰菜、辣椒、黄瓜、菠菜和番茄）三种新鲜水果（葡萄、番石榴和桃子）汇集在一起​​，形成统一的样品。用O _{3处理蔬菜和水果}/US 分别为 10 分钟和 6 分钟，以及用于确定对农药降解的影响的对照（简单水龙头清洗）。使用等度模式的 HPLC-UV-Vis 对样品进行提取、净化和分析。数据显示存在五种提到的化学物质，在测试的蔬菜和水果中的累积平均残留量分别为 9.006 和 1.921 µg/g。经受O _3后/US，经处理的蔬菜和水果中的累积化学残留量分别降至 3.214 µg/g (64.313 %) 和 1.064 (44.6 %)。不考虑新鲜农产品，噻虫嗪、吡虫啉、啶虫脒、噻虫啉和多菌灵的平均残留量分别降低了 99.3%、52.6%、65.2%、87.3% 和 72%。得出的结论是，声解臭氧处理可有效显着减少蔬菜和水果中的农药残留，因此可作为一种良好的烹饪水平食品安全实践，以减少相关的健康危害风险。