The use of pesticides to protect crop yields has been a long-standing practice, spanning several decades. Numerous types of pesticides have been synthesized, with many designed to target multiple organisms or processes. However, the persistence of pesticide residues in both raw and processed food products remains a significant concern. To address this, highly sensitive detection methods have been developed to identify pesticide components at very low levels with high accuracy. Point-of-care testing is increasingly critical for rapid detection, and biosensors play a crucial role in this regard. Furthermore, the development of immunosensors has proven invaluable for pesticide detection. In this chapter, we intend to provide a comprehensive overview of different aspects associated with pesticides and its occurrence in food products, along with their potential health effects as well as available techniques for detection.