Organophosphorus Pesticides (OPPs) in Bread and Flours

Herrera‐Herrera, Antonio V.; González‐Sálamo, Javier; Socas‐Rodríguez, Bárbara

doi:10.1016/b978-0-12-814639-2.00005-8

Cited by 5 publications

(3 citation statements)

References 73 publications

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“…We confirm that only malathion would be easily eliminated in cookies and bread (Lockwood et al, 1974;Herrera-Herrera et al, 2019). Contrary to Hakme et al (2020), we could not associate the dissipation of pesticides in water, crackers, and pan bread with their physical properties like volatility and persistence in the environment, as summarised in Table S2.…”

Section: Heat Treatment In Doughsupporting

confidence: 61%

“…We confirm that only malathion would be easily eliminated in cookies and bread (Lockwood et al ., 1974; Herrera‐Herrera et al ., 2019). Contrary to Hakme et al .…”

Section: Resultsmentioning

confidence: 99%

“…The effect of food processing on the fate of pesticides has been much studied, especially organophosphorus insecticides (Herrera‐Herrera et al ., 2019). Pesticides dissipation would vary much according to food and processing conditions (Jankowska et al ., 2019; Yigit & Velioglu, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Pesticides dissipation in crackers and pan bread

Gélinas

McKinnon

Gagnon

et al. 2022

Int J of Food Sci Tech

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Summary Pesticides might cause health problems and must be thoroughly controlled in food. The aim of this study was to determine, on dry basis, the dissipation of active material in sixteen pesticides for wheat production (eleven fungicides; two herbicides; three insecticides) after heating in water, flat dough (crackers) and leavened dough (pan bread); the effect of dough alkalinity was also checked. Compared to water, dough protected pesticides from heat. Malathion, an insecticide, was easily dissipated by heat but most pesticides, especially fungicides, were very stable to dough fermentation and bread baking. With a few exceptions, similar trends were seen in neutral and alkaline crackers. We conclude that it is unlikely that baking would dissipate much pesticides residues, especially fungicides, in flat and leavened dough for crackers and pan bread.

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Section: Heat Treatment In Doughsupporting

confidence: 61%

“…We confirm that only malathion would be easily eliminated in cookies and bread (Lockwood et al ., 1974; Herrera‐Herrera et al ., 2019). Contrary to Hakme et al .…”

Section: Resultsmentioning

confidence: 99%