An international probabilistic risk assessment of acute dietary exposure to pesticide residues in relation to codex maximum residue limits for pesticides in food

Crépet, Amélie; Baines, Janis; Boon, Polly; Ennis, Julie; Kennedy, Marc C.; Massarelli, Isabelle; Miller, David; Nako, Steve; Reuss, Rainer; Yoon, Hyunwoo; Verger, P

doi:10.1016/j.foodcont.2020.107563

Cited by 43 publications

(21 citation statements)

References 7 publications

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“…For insecticides with an established ARfD, acute dietary intake risk assessment should be performed to characterize the actual risk and to verify that the MRLs will not lead to dietary exposure above the ARfD (Crépet et al, 2021). In this study, a simple deterministic dietary exposure model, known as the IESTI, was used to assess the acute dietary intake risk of the two insecticides.…”

Section: Resultsmentioning

confidence: 99%

Residual levels and dietary risk assessment of bifenthrin and dinotefuran and its major metabolites in open wheat field conditions

2021

Biomedical Chromatography

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To evaluate the residual levels of bifenthrin and dinotefuran, a modified quick, easy, cheap, effective, rugged, and safe (QuEChERS) and high‐performance liquid chromatography–tandem mass spectrometry method for simultaneous detection of bifenthrin and dinotefuran and its major metabolites in wheat was developed and validated. Dietary risk assessments were further performed based on the relevant residual data from 12 wheat fields, toxicology data and dietary patterns. In wheat grain and straw, the recoveries of all analytes ranged from 77 to 102% with the relative standard deviation <9.7% and the limit of quantitation 0.05 mg kg−1. The highest terminal residue of bifenthrin in wheat grain was 0.069 mg kg−1 and dinotefuran was 0.34 mg kg−1. Residual concentrations of bifenthrin and dinotefuran decreased to <0.05 and 0.15 mg kg−1 at 21 days (pre‐harvest interval), respectively. The chronic risk quotient ranged from 6.4 to 62.7% and the acute risk quotient varied from 0.38 to 17.73%. The chronic and acute dietary risks caused by the terminal residues of the two insecticides were negligible for Chinese populations. The recommended pre‐harvest interval was proposed to ensure safe wheat consumption. These data could provide a scientific reference to establish the Chinese maximum residue limit of dinotefuran in wheat.

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Section: Resultsmentioning

confidence: 99%

Residual levels and dietary risk assessment of bifenthrin and dinotefuran and its major metabolites in open wheat field conditions

2021

Biomedical Chromatography

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“…The exposure of diet to the residues of pesticides, exceeding maximum residue limit (MRLs) values leads to chronic and acute hazardous health effects. Therefore, steps need to be taken to ensure that the use of different pesticides during the growing stage of the food products/crops is controlled to such an extent that their residues are minimised in the food and do not risk public health [ 57 ].…”

Section: Resultsmentioning

confidence: 99%

Green photosensitisers for the degradation of selected pesticides of high risk in most susceptible food: A safer approach

et al. 2021

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Pesticides are the leading defence against pests, but their unsafe use reciprocates the pesticide residues in highly susceptible food and is becoming a serious risk for human health. In this study, mint extract and riboflavin were tested as photosensitisers in combination with light irradiation of different frequencies, employed for various time intervals to improve the photo-degradation of deltamethrin (DM) and lambda cyhalothrin (λ-CHT) in cauliflower. Different source of light was studied, either in ultraviolet range (UV-C, 254 nm or UV-A, 320–380 nm) or sunlight simulator (> 380–800 nm). The degradation of the pesticides varied depending on the type of photosensitiser and light source. Photo-degradation of the DM and λ-CHT was enhanced by applying the mint extracts and riboflavin and a more significant degradation was achieved with UV-C than with either UV-A or sunlight, reaching a maximum decrement of the concentration by 67–76%. The light treatments did not significantly affect the in-vitro antioxidant activity of the natural antioxidants in cauliflower. A calculated dietary risk assessment revealed that obvious dietary health hazards of DM and λ-CHT pesticides when sprayed on cauliflower for pest control. The use of green chemical photosensitisers (mint extract and riboflavin) in combination with UV light irradiation represents a novel, sustainable, and safe approach to pesticide reduction in produce.

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“…There has been an increase in the international trade of food globally. Developed nations have come up with innovative and stringent measures to protect against food contamination through food safety management systems that aim to improve traceability and transparency from partner countries [ 128 , 129 , 130 ]. Moreover, it is reported that suppliers along the food production chain are increasingly showing their importance in food safety and the application of international and regional laws.…”

Section: Food Safety Lawsmentioning

confidence: 99%

“…The WHO and the Food and Agriculture Organization (FAO) have joined forces in terms of defining and setting international standards for food safety regarding safe exposure levels and educational programs. The regulatory measures and laws by these organizations are meant to promote quality and safe food supply to participating member states across the world [ 130 ]. Furthermore, the interventions agreed by these organizations gave rise to committees on food additives established in 1965 and the expert committee on pesticide residues [ 7 ].…”

Section: Food Safety Lawsmentioning

confidence: 99%

Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

Lebelo

Malebo

Mochane

et al. 2021

IJERPH

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Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.

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An international probabilistic risk assessment of acute dietary exposure to pesticide residues in relation to codex maximum residue limits for pesticides in food

Cited by 43 publications

References 7 publications

Residual levels and dietary risk assessment of bifenthrin and dinotefuran and its major metabolites in open wheat field conditions

Residual levels and dietary risk assessment of bifenthrin and dinotefuran and its major metabolites in open wheat field conditions

Green photosensitisers for the degradation of selected pesticides of high risk in most susceptible food: A safer approach

Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

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