Removal of residual pesticides on vegetable using ozonated water

Ozone: an emerging technology for the seafood industry

“…• Water Treatment: to reduce in great amount the chlorine use, without form chlorinated organ compound (Rice, 1997;Tech Brief, 1999); • Medicine/dentistry: like active medicine and dental surgery, presenting and displaying viral inactivation, bactericidal and fungicide effect (Bocci, 2006;Azarpazhooh and Limeback, 2008); • Industrial Processes: to reduce the use of chemical agents, as chlorine; to reduce the residual pesticides on food (Brooks and Pierce, 1990;Wu et al, 2007). According to many authors (Brooks and Pierce, 1990;Seafish, 1997;Tech Brief, 1999;King, 2001;Bocci, 2006) ozone also has many advantages:…”

“…Since the 1920's scientists have tried to take advantage of long-range disinfection characteristics from ozone, as to slow down the decomposition, as it improve the security of fishing products. The recent advances in electronics and technology of ozone have allowed the development of new line of compact ozone generators (Rice;Farquhar and Bollyky, 1982;Brooks and Pierce, 1990;Wu et al, 2007).…”

“…Ozone use may have many advantages in the food industry. There are suggested applications of ozone in the food industry such as food surface hygiene, sanitation of food plant equipment, reuse of waste water, lowering biological oxygen demand (BOD) and chemical oxygen demand (COD) of food plant waste (Ravesi;Licciardello and Racicot, 1988;Brooks and Pierce, 1990;Rice, 1997;Tech Brief, 1999;King, 2001;Ibanoglu, 2002;Wu et al, 2007). In the United States, ozone has received in 1997 GRAS (Generally Recognized as Safe) classification, and in 2001 the FDA officially approved media containing ozone for use in the food industry, also for direct contact with food products, including fish, meat and poultry (Mielcke and Ried, 2004;Vaz-Velho et al, 2006;Zentox, 2007).…”

The contribution of non-thermal and advanced oxidation technologies towards dissipation of pesticide residues

“…Hwang, Cash, and Zabik (2001) also recorded 56-97% reduction of mancozeb residues on apple following ozone treatments. Efficient reduction of methyl-parathion, parathion, diazinon and cypermethrin in leafy vegetable using ozonated water washing is also confirmed, and the effectiveness is reported to be mainly influenced by the dissolved ozone levels and temperature (Wu, Luan, Lan, Hung Lo, & Chan, 2007;. Ikeura, Kobayashi, and Tamaki (2011a) studied the removal of fenitrothion from lettuce, tomatoes and strawberries using continuous ozone micro-bubbled solution and reported that the residual fenitrothion was efficiently removed from the vegetables.…”

Effects of chlorine, hydrogen peroxide, and ozone on the reduction of mancozeb residues on tomatoes

“…The most commonly recommended chemical agents for residue removal purposes are chlorine, ozone, acetic acid, sodium chloride, potassium permanganate, chlorine dioxide, and hydrogen peroxide. The use of these chemical agents has been shown to be effective in the reduction of pesticide residues in food samples (Pugliese et al, 2004;Radwan et al, 2005;Wu et al, 2007;Zhang et al, 2007;Satpathy et al, 2011;Karaca et al, 2012;Liang et al, 2012). Among various chemical agents, chlorine, hydrogen peroxide, and ozone were selected for this study because they are known to be relatively less toxic and would be good alternatives to complex pesticide reducing techniques.…”