Residual characteristics and potential integrated risk assessment of synthetic pyrethroids in leafy vegetables from Zhejiang in China – Based on a 3-year investigation

Zhang, Quan; Ying, Zeteng; Tang, Tao; Guo, Bin; Gu, Sijia; Fu, Lili; Dai, Wei; Lin, Su-Man

doi:10.1016/j.foodchem.2021.130389

Cited by 28 publications

(10 citation statements)

References 23 publications

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“…Human acute poisoning is fairly common and severe, with symptoms such as bradycardia, blurred vision, nausea, vomiting, cough, wheezing, slurred speech, drowsiness, and muscle cramps [ 62 ]. In food, carbaryl was detected in spinach crops in Mexico with concentrations up to 0.399 mg/kg (as the EU MRL is 0.01 mg/kg) [ 36 ], kresoxim (0.18 mg/kg), and thiodicarb (0.038 mg/kg) in potato tubers in Egypt [ 39 ].…”

Section: Overview Of Pesticides In Foodmentioning

confidence: 99%

Microbial Detoxification of Residual Pesticides in Fermented Foods: Current Status and Prospects

Armenova

Tsigoriyna

Arsov

et al. 2023

Foods

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The treatment of agricultural areas with pesticides is an indispensable approach to improve crop yields and cannot be avoided in the coming decades. At the same time, significant amounts of pesticides remain in food and their ingestion causes serious damage such as neurological, gastrointestinal, and allergic reactions; cancer; and even death. However, during the fermentation processing of foods, residual amounts of pesticides are significantly reduced thanks to enzymatic degradation by the starter and accompanying microflora. This review concentrates on foods with the highest levels of pesticide residues, such as milk, yogurt, fermented vegetables (pickles, kimchi, and olives), fruit juices, grains, sourdough, and wines. The focus is on the molecular mechanisms of pesticide degradation due to the presence of specific microbial species. They contain a unique genetic pool that confers an appropriate enzymological profile to act as pesticide detoxifiers. The prospects of developing more effective biodetoxification strategies by engaging probiotic lactic acid bacteria are also discussed.

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Section: Overview Of Pesticides In Foodmentioning

confidence: 99%

Microbial Detoxification of Residual Pesticides in Fermented Foods: Current Status and Prospects

Armenova

Tsigoriyna

Arsov

et al. 2023

Foods

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“…Therefore, the deterministic approach is regarded as a more conservative risk assessment approach (Goswami et al, 2022). Considering the simplicity, wide applicable range, and well recognized worldwide to protect the majority of individuals, the deterministic approach (Qiu et al, 2022;Liang et al, 2022) is regarded as the preferred tool to assess the threat of pesticides (Balkan and Yılmaz, 2022), which have been applied in vegetables (Zhang et al, 2021), fruits (Jankowska and Ł ozowicka, 2022), and traditional Chinese Medicine (Xiao et al, 2019) for risk assessment of pesticide residues.…”

Section: Introductionmentioning

confidence: 99%

Dietary Exposure Risk Assessment of Pyrethroids in Fruits and Vegetables: A National Scale Investigation

Chen

et al. 2023

Preprint

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The pyrethroids (PYRs) were extensively used to increase agriculture outputs. However, the cumulative exposures of PYRs would bring about potential risks through food intake. It is in urgent requirement to explore the cumulative exposures on the fruits and vegetables. In this study, a total of 1720 samples incorporating eight primary fruits and vegetables collected around China were investigated to assess the health risk for adults and children from eight PYRs. The relative potency factor (RPF) method was employed to reveal both chronic and acute cumulative exposure. As a result, the hazard index (HI) were 0.004%~0.200% and 11.85%~99.19% for chronic and acute cumulative dietary exposure, respectively. The national wide investigation indicated the cumulative assessments were not hazardous. Besides, the acute intake of pear, grape, and lettuce should be paid on more attention, particularly. This study provides compelling evidence to develop relative policy and regulation to improve the food quality and safety.

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“…In China, leafy green vegetables are planted in a wide range of locations under greenhouse conditions. However, a large number of greenhouse cultivated leafy green vegetables suffer from disease and pests every year, causing significant losses to the agriculture and food processing industry ( Zhang et al, 2021 ). To control these damages, more than 800 kinds of pesticides are used in agricultural practices ( Fan et al, 2013 ), among which the use of chemical pesticides is one of the most effective measures ( Carneiro et al, 2013 , Samsidar et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Residue, dissipation and dietary intake risk assessment of tolfenpyrad in four leafy green vegetables under greenhouse conditions

Lan

Yang

et al. 2022

Food Chemistry: X

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Residual characteristics and potential integrated risk assessment of synthetic pyrethroids in leafy vegetables from Zhejiang in China – Based on a 3-year investigation

Cited by 28 publications

References 23 publications

Microbial Detoxification of Residual Pesticides in Fermented Foods: Current Status and Prospects

Microbial Detoxification of Residual Pesticides in Fermented Foods: Current Status and Prospects

Dietary Exposure Risk Assessment of Pyrethroids in Fruits and Vegetables: A National Scale Investigation

Residue, dissipation and dietary intake risk assessment of tolfenpyrad in four leafy green vegetables under greenhouse conditions

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