Abstract: The effects of processing on pesticide residues in rice were studied by meta-analysis, and the obtained response ratios could provide processing factors for food safety risk assessment. Through literature search, data collection and meta-analysis, the response ratios and related parameters of different processing methods on pesticide residues in rice were obtained. In the single processing method, the response ratios of hulling, milling, polishing, soaking, washing once, washing twice, washing three times, ordinary cooking and high-pressure cooking were 0.376, 0.310, 0.212, 0.518, 0.450, 0.338, 0.162, 0.356 and 0.144, respectively. The hulling, milling and polishing could reduce the pesticide residues effectively with response ratios lower than 0.400. With the increase of washing times, the removal effect on pesticide residues increased. High pressure cooking had the best effect on reducing pesticide residues, while soaking had the poorest effect on pesticide residues.  The pressured cooking has the best effect on reducing pesticide residue level. The response ratios of combined method basically coincided with the multiplication of the single methods. The obtained response ratios can be used as processing factors in food safety risk assessment to improve the accuracy of risk assessment results. It also provides useful references for the establishment of maximum residue limits (MRLs) and guidance of dietary safety for consumers.