Food may have no residues at all because of which of the following reasons?

The presence of no residues on food can indeed be attributed to the degradation of those residues. Pesticides and other chemicals can break down over time due to various factors such as exposure to sunlight, moisture, and temperature fluctuations. This natural process of degradation means that, after a certain period, the residues may diminish to undetectable levels or completely disappear by the time the food is consumed. Understanding this mechanism is crucial for pest control applicators, as it highlights the importance of timing and storage conditions in pest management strategies and food safety protocols.

While properly washing crops is a common practice to reduce surface residues, it does not guarantee the absence of all residues, particularly those that have penetrated the plant tissue. Additionally, if a crop was never treated with pesticides, it would indeed have no residues, but this scenario does not account for the degradation of residues on treated crops. Lastly, improper storage primarily pertains to spoilage and microbial growth rather than the chemical residues from pest control products. Each factor has its implications, but degradation stands out as a clear reason for the absence of detectable residues in food.