Suvremena proizvodnja prehrambenih proizvoda gotovo je nezamisliva bez upotrebe pesticida. Porast kontaminacije hrane ostacima pesticida je doveo do povećane potrebe za otkrivanjem načina za njihovo uklanjanje. Brojne tehnike procesiranja hrane, bilo u industriji ili u kućanstvima, mogu dovesti do promjene njihovog sadržaja u namirnici. Njihovo uklanjanje iz namirnice ovisi o kemijskim karakteristikama pesticida te vrsti namirnice u kojoj se nalaze kao i o načinu procesiranja namirnice. Razni pripremni (pranje vodom ili otopinama, guljenje) te termički postupci obrade (pasterizacija, blanširanje, kuhanje, prženje, pečenje) koji se koriste u procesima pripreme hrane mogu dovesti do promjene (najčešće smanjenja) sadržaja ostataka pesticida. U ovom radu prikazan je utjecaj najzastupljenijih pripremnih tehnika te termičkih postupaka procesiranja namirnica na sadržaj ostataka pesticida u krajnjim proizvodima.; Modern food production is almost unimaginable without the use of pesticides. Increased contamination of food with pesticide residues has led to an increased need to detect methods to remove them. Numerous food processing techniques, either in industry or in households, can lead to a reduction of their content in foods. Their removal from foodstuffs depends on the chemical characteristics of pesticides, type of food matrix and the way food is processed. Various preparation techniques (washing with water or solutions, peeling) and thermal processing (pasteurisation, blanching, cooking, frying, baking) used in food preparation processes can lead to a change (mostly reduction) of pesticide residues. This paper presents an overview of the most common preparation and thermal techniques of food processing on the contents of pesticide residues in end products.