With the development of science and technology, people’s lifestyle has undergone the great changes, especially the change in dietary structure. The residual maternal, derivatives, metabolites and degradation products of pesticides in foods can do harm to the human body. The types and quantities of pesticide residues are related to the chemical properties and structure of pesticides. The stronger the persistence of pestieides is, the more residues foods will cover in them, and the more harm they will do to the human body. Pesticides remaining in food may cause acute poisoning or chronic toxicity. Besides, they may also cause cancer, teratogenic, mutagenic and do the impact on future generations.

 At present, many laws and regulations for the endosulfan, methyl bromide, acephate, diclofenac, dimethoate and other pesticides have been withdrawn and they have been forbidden to be applied to pesticides registration certificate of vegetables, fruits, tea crops, since 1st July, 2018. Government has no longer accepted and approved pesticide registration application of acephate, butyl sulfur grams of Budweiser, dimethoate for vegetables, fruits, tea, fungi and Chinese herbal medicine crop.

   Recently, we have developed a green control technology for vegetable pests and developed new fungicide for the control of fungi and bacterial diseases of vegetables. It can reduce the pesticide dosage by more than 30%, which improves the ecological environment of farmland and provides technical guarantee for the green production of vegetables. We hope that the research and development of agrochemicals can do more contributions to bringing green health food to people, so that technology can serve people and create a better quality life for people.