Fenitrothion plus (1<i>R</i>)‐phenothrin, and pirimiphos‐methyl plus carbaryl, as grain protectant combinations for wheat

Bengston, Mervyn; Connell, Melville; Davies, Richard A. H.; Desmarchelier, James M.; Phillips, Mervyn P.; Snelson, Jack T.; Sticka, Rex

doi:10.1002/ps.2780110505

Cited by 35 publications

(11 citation statements)

References 6 publications

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“…d) Baking: Losses of methylphoxim residues during chlorine bleaching at 2 oz/100 lb of flour were 41.2-55.5% compared with 32.3-45.6% of malathion residues . Bengston et al (1980) reported that during processing of wheat to white bread, residues were reduced by 98% for carbaryl, >44% for (1R)-phenothrin, 98% for fenitrothion and 85% for pirimiphos-methyl. During baking, methylphoxim and malathion residues were found to be degraded from 79.1-100% and from 80.1-100%, respectively (Alnaji and Kadoum 1981).…”

Section: Products Manufacturementioning

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: Products Manufacturementioning

confidence: 99%

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

2011

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“…1992) (Anon. 1992) (Bengtson et al 1980) (Aljani and Kadoum 1981, Kadoum and LaHue 1977, Mensah et al 1979) (Anon. 1992) (Anon.…”

Section: Methodsmentioning

confidence: 97%

Control and intake of pesticide residues during 1981–1993 in Finland

Penttilä¹,

Siivinen

1996

Food Additives and Contaminants

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The use of pesticides has been monitored on the basis of sales statistics since 1953 in Finland and the information has been used for targeting the official food control to products where pesticides are mostly used. Food consumption and the earlier control results were also taken into account. The intake of pesticides has been estimated based on the control analysis and statistical food consumption data, where also the ratio of imports was taken into account. The samples were taken by food control authorities and analysed separately. In spite of slight bias owing to sampling for control purposes, the results are representative of the products consumed. The intake estimation method has been classified in the group Estimated Daily Intake (EDI). The intakes of a total of the 53 most commonly found pesticides were estimated. The intakes of the evaluated pesticides were below 2% of ADIs. The average daily intake was 75 micrograms per person in 1992 mainly from imported products, only 24% initiating from domestic products. The intake of pesticides from domestic vegetables, fruits and berries has been evaluated three times during 1977-1993. The daily intake of pesticide residues from these products has decreased from 16.9 micrograms to 3.7 micrograms. The intensive food control has decreased offences against the regulations. The method used seems to be suitable for the longterm monitoring. The average intake of pesticides is at a low level compared with the Acceptable Daily Intakes, thus further estimations by more defined methods are not necessarily needed. The advantage of the method adopted is that residue data can also be used to make more accurate Measured Daily Intake estimates for risk groups such as children and vegetarians.

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“…between OP and pyrethroids then tested against multiple resistant strains of S. oryzae cultured on wheat (Bengston et al, 1980, Bengston et al, 1983a, Bengston et al, 1983b ( Table 2.4). Researches on corn, paddy rice and sorghum tested admixture of OP, pyrethroids and methroprene (an insect growth regulator) to identify effective doses for controlling highly fenitrothion resistant S. oryzae (Daglish et al, 1995, Daglish et al, 1996, Daglish, 1998 (Table 2 chlorpyrifos-methyl or juvenile hormone analogue s-methoprene however did not increase mortality nor did it reduce production of progeny reduction of QSO393 relative to each insecticide applied alone (Daglish, 2008).…”

Section: ) Many Combinationsmentioning

confidence: 99%

Genetics of phosphine resistance in the rice weevil Sitophilus oryzae (L.) (Coleoptera: Curculionidae)

Nguyen¹

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The rice weevil, Sitophilus oryzae (Linnaeus) is a cosmopolitan insect pest that can cause severe damage to stored grain with regard to both quality (loss of nutritional and aesthetic value) and quantity (loss of grain weight). Heavy reliance on the fumigant phosphine to disinfest stored products has led to resistance to phosphine in many insect species including S. oryzae. The frequency and level of phosphine resistance in S. oryzae has increased in the last fifty years in Asian and Africa countries and recently in Australia as well. A strongly phosphine resistant strain of S. oryzae was first detected in 2009 in Australia. I have determined the strong resistance trait in this strain to be incompletely recessive, autosomal and controlled by at least two major genes. The weakly resistant Australian strain shares a common resistance factor with the strongly resistant strain (So_rph1), which is responsible for weak resistance. I also compared the resistance trait of the Australian strain to that of collected from Vietnam and China. Complementation analysis revealed a shared genetic mechanism of phosphine resistance between the three strains that I tested.I then identified and sequenced the genes conferring phosphine resistance in this species.This process began with simply sequencing transcripts of the two genes known to be responsible for phosphine resistance in Rhyzopertha dominica and Tribolium castaneum (rph1/tc_rph1 and rph2/tc_rph2). rph2/tc_rph2 had been published and was known to encode the metabolic enzyme, dihydrolipoamide dehydrogenase (DLD). Variants of DLD (So_rph2) also cause strong resistance in S. oryzae when interacting with resistance variants of So_rph1. Therefore, rph2/DLD is responsible for strong resistance in each of the three species. A specific substitution mutation (N505T) in DLD is likely responsible for phosphine resistance as it is found in all strongly resistant strains of S. oryzae from Australia, Vietnam and China. A fitness cost associated with the resistance allele of So_rph2 was observed in the absence of selection in populations derive from the F 1 progeny between a strongly resistant strain and strains lacking a resistance allele at So_rph2.As DLD is one of three subunits (E1, E2, E3) of α-ketoacid dehydrogenase complexes, Ihypothesized that suppression of the activity of subunits other than DLD might also result in resistance to phosphine. Thiamine pyrophosphate is critical cofactor of the E1 subunit and is required by very few other enzymes. I reasoned that insects cultured on a diet of white rice, which is deficient in thiamine, would experience inhibition of the activity of E1. I expected to observe the change in response to phosphine in both the susceptible and ii resistance strains of S. oryzae when fed on white rice diet compared with the thiamine containing diet of whole grain (brown rice or whole wheat). Against my expectation, I found no significant affect of a thiamine deficient diet toward phosphine resistance in S. oryzae.A diet of white rice, however, did ...

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Fenitrothion plus (1R)‐phenothrin, and pirimiphos‐methyl plus carbaryl, as grain protectant combinations for wheat

Cited by 35 publications

References 6 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

Control and intake of pesticide residues during 1981–1993 in Finland

Genetics of phosphine resistance in the rice weevil Sitophilus oryzae (L.) (Coleoptera: Curculionidae)

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