Reductions in postharvest-applied dichlorvos, chlorpyrifosmethyl, malathion, fenitrothion, and bromide in rice during storage and cooking processes

Nakamura, Yumiko; Sekiguchi, Yukihiro; Hasegawa, Shin; Tsumura, Yukari; Tonogai, Yasuhide; Ito, Yoshio

doi:10.1021/jf00035a019

Cited by 17 publications

(15 citation statements)

References 3 publications

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“…However, it was found to be 30% of original quantity in cooked rice. Nakamura et al (1993) reported that organophosphorous pesticides could be mostly removed by washing with water followed by steaming. The residues of applied dichlorvos, chlorpyriphos methyl, malathion and fenitrothion were 0 to 5.6% in boiled rice and 0% in rice noodles.…”

Section: Thermal Treatmentmentioning

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: Thermal Treatmentmentioning

confidence: 99%

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

2011

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“…Several studies have been made on the dissipation of pesticides in crops after cooking (Archer, 1975;Hearnsberger et al, 1976;Ei-Zemaity, 1988;Hori et al, 1992;Tsumura-Hasegawa et al, 1992;Nakamura et al, 1993). However, the dissipation has been examined using an experimentally treated sample, and the general rules for the behavior of the pesticide have not been established.…”

Section: Introductionmentioning

confidence: 99%

Behavior of Residual Organophosphorus Pesticides in Foodstuffs during Leaching or Cooking

Nagayama

1996

J. Agric. Food Chem.

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The relationship between cooking procedure and pesticide species on pesticide residues in raw crops was examined using pesticide-containing commercial green tea leaves, spinach, strawberries, oranges, and grapefruit. The residual organophosphorus pesticides in green tea leaves and in crops were decreased on leaching or cooking, and the rate of decrease was closely related to the octanol-water partition coefficient. The regression expression log(L r ) ) 2.25 -0.312 log K ow , r ) 0.923, where L r is the translocated pesticide concentration in drawn tea (%) and K ow is the partition coefficient (octanol/water) of the pesticide, was shown from the relationship between the amount of organophosphorus pesticides in the tea leaves and the amount dissolved into the brewed tea. On the other hand, the decrease of organophosphorus pesticide residues in spinach after 5 min of boiling or in an orange after cooking and the pesticide K ow fit the equation log(P r ) ) 1.59 + 0.06 log K ow , r ) 0.991, in boiled spinach, log(P r ) ) 0.51 + 0.40 log K ow , r ) 0.978, in orange marmalade, and log(P r ) ) -5.28 + 2.12 log K ow , r ) 0.946, in orange candied peel, where P r is the percent of pesticide remaining in the fresh state. The pesticide remained in the processed food according to the K ow expression. The relationship was similar for the pesticide residues after repeated cooking by boiling, frizzling, or frying.

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Effects of Processing and Cooking on the Levels of Pesticide Residues in Rice Samples

Saka¹,

Iijima²,

Nishida³

et al. 2008

J. Food Hyg. Soc. Jpn

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The e#ects of processing and cooking on the levels of pesticide residues in rice samples were investigated for 11 pesticides in pre-harvest (9 pesticides) and post-harvest (4 pesticides) samples. In the polishing process, the transfer ratio (̮, total pesticide residue amount in product/that in brown rice) of rice bran ranged from 40̮ to 106̮, and the transfer ratio of polished rice ranged from 9̮ to 65̮ in pre-harvest samples. These values varied from pesticide to pesticide. The processing factor (the concentration (mg/kg) of pesticide in product/that in the brown rice) of polished rice ranged from 0.11 to 0.73. The loss of pesticides during processing and/or cooking did not correlate to any single physical or chemical property. Investigation of changes of pesticide residues during processing and/or cooking is useful not only to establish MRLs, but also to recognize actual levels of pesticide residues in food.

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Reductions in postharvest-applied dichlorvos, chlorpyrifosmethyl, malathion, fenitrothion, and bromide in rice during storage and cooking processes

Cited by 17 publications

References 3 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

Behavior of Residual Organophosphorus Pesticides in Foodstuffs during Leaching or Cooking

Effects of Processing and Cooking on the Levels of Pesticide Residues in Rice Samples

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