Abstract : Man always needs food in his endless effort to survive, and this need led to the emergence and development of agriculture, and the chemical industry also entered the continuous flow of increasing the quality and quantity of agricultural products, and it served itself by providing chemical tools that are used today. They are called pesticides, the presentation of these chemical products eradicates or reduces various pests from different categories of animals and makes it possible to provide higher performance and better quality to society. Direct and indirect human contact with pesticides causes illness and death. Indirect contact with pesticides is caused by eating foods that are contaminated with pesticide residues through contaminated sources such as contaminated water, and pesticide toxins penetrate into them and can cause an increase in toxic substances in the human body, which are usually exposed to Being with them for a long time can lead to illness or death, so scientists and food processors have long sought to investigate the effects of commercial processing on pesticide residues in food. Recent reports have shown that various food processing operations such as peeling, washing, blanching, extracting extracts and thermal processing can reduce the levels of residues in products. These steps often result in significant reductions in the amount of pesticide residues in the edible parts of the desired product. They reduce the cooking process of the remaining toxins in open systems through evaporation and in closed systems through hydrolysis. The dehydration process itself consists of A series of steps somehow have an effect in reducing the amount of residues. Canning is a food protection process against spoilage, and the temperature used in the thermal process along with the preparation processes in food canning reduce the amount of residues. And finally, food drying is a preservation method that reduces the drying effect on the residues by reducing the water content of the product.