Effect of household culinary processes on organochlorine pesticide residues (OCPs) in the seafood (Penaeus vannamei) and its associated human health risk assessment: Our vision and future scope

Arisekar, Ulaganathan; Shakila, R. Jeya; Shalini, R.; Jeyasekaran, G.; Padmavathy, P.

doi:10.1016/j.chemosphere.2022.134075

Cited by 15 publications

(4 citation statements)

References 112 publications

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“…Our findings are consistent with the results of Huang et al [36], who obtained more than 80% recovery of pyrethroid insecticides from different samples of tea and suggested that the established method exhibits a satisfactory performance for the determination of pyrethroid residues in tea drinks. Additionally, Arisekar et al [37] showed up to 94% recovery in seafood for methoxychlor.…”

Section: Discussionmentioning

confidence: 99%

Residue Analysis and Risk Exposure Assessment of Multiple Pesticides in Tomato and Strawberry and Their Products from Markets

El-Sheikh

Hamed

et al. 2023

Foods

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Pesticides are used on fruit and vegetable crops to obtain greater yield and quality. Residues can be detected in these crops or their products if applied pesticides do not degrade naturally. Therefore, this study aimed to estimate pesticide residues in some strawberry and tomato-based products available in the market for human consumption and associated dietary risks. Contamination with 3–15 pesticides in the tested samples was found. The total number of pesticides detected in the tested samples was 20, belonging to the group of insecticides (84%) and fungicides (16%). Pesticides of cypermethrin, thiamethoxam, chlorpyrifos, and lambda-cyhalothrin appeared at 100% in a number of samples, where the most detected was cypermethrin followed by thiamethoxam. The average values of pesticide residues detected in the tested samples ranged from 0.006 to 0.568 mg kg−1, where it was found that cypermethrin had the highest residue value and appeared in strawberry jam obtained from the market. The recovery rate of pesticides from fortified samples with pyrethroids ranged from 47.5% (fenvalerate) to 127% (lambda-cyhalothrin). Home processing of fortified tomato and strawberry samples had a significant effect on reducing residues in tomato sauce and strawberry jam, where the reduction reached 100%. The results of acute and chronic risk assessment showed that their values were much lower than 100%, indicating minimal risk of dietary intake.

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Section: Discussionmentioning

confidence: 99%

Residue Analysis and Risk Exposure Assessment of Multiple Pesticides in Tomato and Strawberry and Their Products from Markets

El-Sheikh

Hamed

et al. 2023

Foods

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“…They are typically ingested by humans through a variety of routes, including diet, occupational, and environmental exposure (Ottenbros et al, 2023). Organochlorine pesticides (OCPs) cause epigenetic changes (Rafeeinia et al, 2023), endocrine dysfunction, congenital disabilities, cancer, immunosuppression, reproductive abnormalities, and neurological disorders (Arisekar et al, 2022). To detect a type of OCP (dicofol), a fluorometric Whatman no.…”

Section: Detection With µPads and New Technology Adoptionsmentioning

confidence: 99%

Evaluation of food μPADs with the new tech perspectives and future prospects

Okutan Arslan,

Trabzon

2023

eFood

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Food microfluidic paper‐based analytical devices (µPADs) are powerful tools to create total analysis systems and have long been demonstrated to be useful for safety and quality applications. Thanks to new technological innovations food µPADs offer exciting new possibilities. This review introduces how µPADs are obtained from chromatography, filter, or office papers and detect analytes from a food sample. We introduce the most current developments in the use of µPADs with an emphasis on paper types, adapted new technologies, and detection limits. Classifications are also made on food µPADs according to applied innovations and adapted novel technologies. In the first section, simple forms of µPADs for the detection of pathogen, mycotoxin, pesticides, and other food components are discussed with technical details. Then, we introduce multisensing approaches for high throughput analysis and a concise summary will be given. In the case of three‐dimensional (3D) µPADs, the use of 3D is discussed and compared to 2D µPADs in terms of its advantageous with the example of a food colorant test device. In the following section, smartphone adoption to µPADs is introduced in detail with eight different assay examples. Centrifugal platform for nickel assay is demonstrated as an enabling approach with shortened assay times by rotational velocity. The potential of user‐friendly hybrid devices is also summarized in the last part. Finally, we present an outlook to underline the opportunities created by smartphone‐based and intelligent µPADs for food safety and quality with real success perspectives

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“…This HCA is generated during the cooking of beef and has been proven in animal experiments to be mutagenic and potentially carcinogenic [56].…”

Section: Types Of Hcas and Their Carcinogenicitymentioning

confidence: 99%

Potential mutagenicity in Meat and Fish: An Outcome of High Heat Cooking

Tanveer,

Kanwal,

Rafeeq

et al. 2023

Preprint

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Being a great source of protein, B-vitamins and minerals, meat and fish are staple foods in many cultures. However, cooking at high temperatures can produce chemicals associated with an increased risk of developing cancer. This review investigates the possible carcinogenic activity of chemicals formed during the cooking of meat and fish including heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), and advanced glycation end products (AGEs). High-temperature cooking methods for meat, including grilling or frying, result in the formation of HCAs. Meat that has been smoked, grilled, or cooked over an open flame produces PAHs whereas, dry heat methods including roasting, grilling, and frying results in formation of AGEs. In vitro studies have shown that these compounds can damage DNA, cause mutations, and promote the growth of cancer cells. Research shows that thoroughly cooked meat increases the risk of cancer, particularly colorectal, pancreatic, and prostate cancer. Alternative cooking techniques, marinades, and incorporating fruits and vegetables can help to mitigate this risk. For determining the efficacy of these measures, additional studies are required. For the purpose of lowering the potential carcinogenic activity of chemicals formed during the cooking of meat and fish, mitigation techniques must be understood and put into practice. Cancer can be avoided by informing people about the dangers of eating meat and fish that have been cooked at high temperatures and by encouraging better diets and cooking styles. In order to lessen the possible health concerns related to the eating of meat and fish, further studies are required.

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Effect of household culinary processes on organochlorine pesticide residues (OCPs) in the seafood (Penaeus vannamei) and its associated human health risk assessment: Our vision and future scope

Cited by 15 publications

References 112 publications

Residue Analysis and Risk Exposure Assessment of Multiple Pesticides in Tomato and Strawberry and Their Products from Markets

Residue Analysis and Risk Exposure Assessment of Multiple Pesticides in Tomato and Strawberry and Their Products from Markets

Evaluation of food μPADs with the new tech perspectives and future prospects

Potential mutagenicity in Meat and Fish: An Outcome of High Heat Cooking

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