1. Introduction
Recent agriculture methods with agricultural pesticides has enabled mass and stable food production. However, the food safety issue induced by food contamination with reference to pesticide residue is becoming more and more important. Cases of collective pesticide poisoning in Japan have been occasionally reported due to accidental consumption of pesticide-contaminated vegetables. Since agricultural products cannot be sold if they contain pesticides exceeding the residual limit, methods to effectively eliminate residual pesticides in crops need to be developed (Yamaguchi, 2006). Therefore, in addition to the control of the application of pesticides, effective ways for removal of pesticide residue on vegetables are being sought as a preventive measure to avoid adverse impacts on human health.