Efficacy evaluation of low-concentration of ozonated water in removal of residual diazinon, parathion, methyl-parathion and cypermethrin on vegetable

Wu, Jiguo; Luan, Tiangang; Lan, C. Y.; Lo, Wai‐Hung; Chan, Yuk Sing Gilbert

doi:10.1016/j.jfoodeng.2006.02.044

Cited by 69 publications

(22 citation statements)

References 24 publications

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“…The results of Wu et al (2007) on the degradation of four pesticides by low concentration of dissolved ozone indicated that initial concentration of 1.4 ppm was effective to oxidize 60-99% of 0.1 ppm aqueous diazinon, parathion, methyl-parathion and cypermethrin shortly within 30 min. Ozonated water was mostly effective in cypermethrin removal (>60%).…”

Section: Preparatory Stepsmentioning

confidence: 99%

Effect of handling and processing on pesticide residues in food- a review

2011

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Pesticides are one of the major inputs used for increasing agricultural productivity of crops. The pesticide residues, left to variable extent in the food materials after harvesting, are beyond the control of consumer and have deleterious effect on human health. The presence of pesticide residues is a major bottleneck in the international trade of food commodities. The localization of pesticides in foods varies with the nature of pesticide molecule, type and portion of food material and environmental factors. The food crops treated with pesticides invariably contain unpredictable amount of these chemicals, therefore, it becomes imperative to find out some alternatives for decontamination of foods. The washing with water or soaking in solutions of salt and some chemicals e.g. chlorine, chlorine dioxide, hydrogen peroxide, ozone, acetic acid, hydroxy peracetic acid, iprodione and detergents are reported to be highly effective in reducing the level of pesticides. Preparatory steps like peeling, trimming etc. remove the residues from outer portions. Various thermal processing treatments like pasteurization, blanching, boiling, cooking, steaming, canning, scrambling etc. have been found valuable in degradation of various pesticides depending upon the type of pesticide and length of treatment. Preservation techniques like drying or dehydration and concentration increase the pesticide content many folds due to concentration effect. Many other techniques like refining, fermentation and curing have been reported to affect the pesticide level in foods to varied extent. Milling, baking, wine making, malting and brewing resulted in lowering of pesticide residue level in the end products. Post harvest treatments and cold storage have also been found effective. Many of the decontamination techniques bring down the concentration of pesticides below MRL. However, the diminution effect depends upon the initial concentration at the time of harvest, substrate/food and type of pesticide. There is diversified information available in literature on the effect of preparation, processing and subsequent handling and storage of foods on pesticide residues which has been compiled in this article.

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Section: Preparatory Stepsmentioning

confidence: 99%

Effect of handling and processing on pesticide residues in food- a review

2011

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“…It has been reported to have a synergistic effect on pollutant elimination in water (Agustina, Ang, & Vareek, 2005). Ozonated water has also been reported to remove low levels of pesticide residues on Brassica rapa (Wu, Luan, Lan, Lo, & Chan, 2007). However, no study has investigated the effects of O 3 /UV/ TiO 2 on removing pesticide from vegetables or tea leaves.…”

Section: Introductionmentioning

confidence: 99%

“…Cypermethrin, widely used in tea bushes (Mochizuki, 2003), has been detected in tea and vegetables (Jiang et al, 2011;Wu et al, 2007). Malathion and dichlorovos, soluble organophosphates that are easily transferred from the environment to tea, are often detected in food (Bai, Zhou, & Wang, 2006).…”

Section: Introductionmentioning

confidence: 99%

Degradation of cypermethrin, malathion and dichlorovos in water and on tea leaves with O3/UV/TiO2 treatment

et al. 2012

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“…Wu et al (2007b) in their study indicated that more than 60% of cypermethrin and 27-55% of diazinon, methyl parathion and parathion were removed from vegetables. Rinsing at 1.4 ppm initial dissolved ozone for 15 minutes removed 27-34% of residual pesticide.…”

Section: < Lod = < 0001 Ppmmentioning

confidence: 98%

Assessment the availability of ozonated water on the bioavailability of deltamethrin in treated sheep’s meat

2016

Int. J. Adv. Res. Biol. Sci

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Deltamethrin (DMT) is one of the synthetic pyrethroid compounds having wide insecticidal activity against a large number of ectoparasites and has important uses in veterinary and human health protection. In Iraq DMT has been widely used now in Baghdad and other provinces for sheep, goats and cattle dipping or spraying by the veterinarians and farmers for controlling of ectoparasites in animals and as insecticide in crop production in agricultures. The aim of this study was to determine the effects of ozonated water treatment (0.5 ppm/15 min.) on the bioavailability of DMT in treated meat. A total of 50 sheep meat samples were collected from 10 different locations of Al-Karkh /Baghdad province (Jameaa, Kadraa, Yarmouk, Huria city, Adl, Ameriya, Dora, Saideya, Gazalyia and Mansour markets) from October 2015 to March 2016. Five sheep's meat samples were purchased from different butchers per location. These samples were analyzed by using High Performance Liquid Chromatography techniques (HPLC). The residual analysis of DMT in sheep's meat samples after ozone treatment (0.5 ppm for 15 min) revealed that there was significant reduction (P<0.05) in DMT residues (ppm), with an overall reduction of 88%. This reduction was less than or slightly above the MRLs recommended by the WHO and FAO. In conclusions, sheep's meat treated with ozonated water have the advantages in that it did not affect the color and texture characteristics of the sheep meat, can be used in mass production as a preservation technique and to eliminate or reduce pesticide residues at the same time, and can be used in any slaughter house without the need to modify the design of the buildings. Adoption of ozonated water would minimize the high risk to the consumers from the consumption of sheep's meat containing high residual concentrations of Deltamethrin in Baghdad Province

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Efficacy evaluation of low-concentration of ozonated water in removal of residual diazinon, parathion, methyl-parathion and cypermethrin on vegetable

Cited by 69 publications

References 24 publications

Effect of handling and processing on pesticide residues in food- a review

Effect of handling and processing on pesticide residues in food- a review

Degradation of cypermethrin, malathion and dichlorovos in water and on tea leaves with O3/UV/TiO2 treatment

Assessment the availability of ozonated water on the bioavailability of deltamethrin in treated sheep’s meat

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