Abstract: Pesticide residues in six food groups were examined. The residues of the study indicated that organochlorine residues were detected in almost all examined food groups with the highest residue in plant oil. All residues were lower than the maximum residue limit (MRL). Organophosphorus residues were only detected in vegetable samples. The highest residue was found in root vegetables (radish). The residues in leaf vegetables were higher than that in fruit vegetables and flower vegetables. The mean residue levels of phoxim and mathamidophos in vegetables exceeded the MRL. Pyrethroid residues such as deltamethrin and fenvalerate were low. Fungicide residue was not detected in vegetable samples.

Key words: food, organochlorine, organophosphorus, pesticide residues