What do we refer to the chemicals left in or on raw foods, soil, or plant tissue as?

The correct term for the chemicals that remain in or on raw foods, soil, or plant tissue is pesticide residues. Pesticide residues are the remains of pesticide products that can be detected after their application. These residues can vary based on factors such as the type of pesticide used, the application method, the environment in which the pesticide was applied, and the time elapsed since application.

Understanding pesticide residues is crucial for ensuring food safety and for determining compliance with regulatory limits set by various health and agricultural agencies. Monitoring these residues helps in assessing the potential risk to human health and the environment. The term emphasizes the presence of chemical substances that might be harmful if consumed or if they enter soil or water systems.

The other terms, while related, do not specifically or accurately capture the concept of these retained chemicals in the context of agricultural and food safety practices. Pesticide vapors refer to gaseous forms of pesticides, which may occur during application but are not the residues themselves. Pesticide traces might suggest a detectable but very small amount of pesticide, but it lacks the specificity and regulatory context of 'pesticide residues.' Contaminants can refer to any unwanted substances and is more general, lacking the specific focus on pesticides that residues entails.