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Vegetables are susceptible to insect and disease attacks, so pesticides are widely used. Therefore, residues of pesticides in raw foods could affect the ultimate consumers especially when freshly consumed. Many studies were carried out on pesticide residues in vegetables [1]. Cucumber plant Cucumis sativus is one of the most important vegetable crops in Egypt, this vegetable infested by several pests causing serious quantitative and qualitative damages. "Imidacloprid and tetraconazole" are pesticides recommended for use on cucumber to control pests.
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