Pesticide residue refers to the small amounts of chemicals that remain on or in food after pesticides are applied during farming. These chemicals are used to control pests, weeds, and diseases, ensuring higher crop yields and better quality produce. Regulatory agencies, such as the Environmental Protection Agency (EPA) in the United States, set safety limits for pesticide residues to protect public health. Washing and peeling fruits and vegetables can help reduce exposure to these residues, but it may not eliminate them completely.