Stability of the pyrethroid pesticide bifenthrin in milled wheat during thermal processing, yeast and lactic acid fermentation, and storage

Đorđević, Tijana; Šiler-Marinković, Slavica; Đurović, Rada; Dimitrijević-Branković, Suzana; Umiljendić, Jelena S. Gajić

doi:10.1002/jsfa.6188

Cited by 39 publications

(10 citation statements)

References 45 publications

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“…Significant differences between results prior to, and after, sterilization was observed after autoclaving. Furthermore, our survey demonstrated that autoclaving significantly increased the levels of pyrethroids, with a range of 37.59–57.65%, consistent with that found in the earlier work [ 16 ]. The water involved in autoclaving could entrain pesticide molecules causing co-distillation, while heat promotes the degradation and evaporation of pesticides during the process [ 18 ].…”

Section: Resultssupporting

confidence: 91%

“…The substrate used in A. polytricha cultivation is frequently sterilized using high-pressure-steam before use. Moist heat can accelerate the decomposition of pyrethroids, and the dissipation was beyond 20% [ 16 , 17 ]. In order to determine the effect of autoclaving on the removal of pyrethroids in the substrate, fortified samples were prepared for pesticide analysis prior to, and immediately after, sterilization in an autoclave ( Figure 2 ).…”

Section: Resultsmentioning

confidence: 99%

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Dissipation and Migration of Pyrethroids in Auricularia polytricha Mont. from Cultivation to Postharvest Processing and Dietary Risk

Xiao

Duan

et al. 2018

Molecules

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In order to ensure raw consumption safety the dissipation behavior, migration, postharvest processing, and dietary risk assessment of five pyrethroids in mushroom (Auricularia polytricha Mont.) cultivated under Chinese greenhouse-field conditions. Half-lives (t1/2) of pyrethroids in fruiting body and substrate samples were 3.10–5.26 and 17.46–40.06 d, respectively. Fenpropathrin dissipated rapidly in fruiting bodies (t1/2 3.10 d); bifenthrin had the longest t1/2. At harvest, pyrethroid residues in A. polytricha (except fenpropathrin) were above the respective maximum residue limits (MRLs). Some migration of lambda-cyhalothrin was observed in the substrate-fruit body system. In postharvest-processing, sun-drying and soaking reduced pyrethroid residues by 25–83%. We therefore recommend that consumers soak these mushrooms in 0.5% NaHCO3 at 50 °C for 90 min. Pyrethroids exhibit a particularly low PF value of 0.08–0.13%, resulting in a negligible exposure risk upon mushroom consumption. This study provides guidance for the safe application of pyrethroids to edible fungi, and for the establishment of MRLs in mushrooms to reduce pesticide exposure in humans.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Dissipation and Migration of Pyrethroids in Auricularia polytricha Mont. from Cultivation to Postharvest Processing and Dietary Risk

Xiao

Duan

et al. 2018

Molecules

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“…From Table 2 the present study shows us a better reduction of the pesticide residues from teff grain compared to some other studies. Our study results show fermentation has a better reduction of pesticide residues compared to the reduction of pyrethroid bifenthrin in wheat [35]. This may be due to the variation in the fermentation process and may be due to the behavior of pesticide in different matrixes.…”

Section: Resultsmentioning

confidence: 67%

Reduction of pesticide residues from teff (Eragrostis tef) flour spiked with selected pesticides using household food processing steps

Mekonen

Ambelu

Spanoghe

2019

Heliyon

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Teff ( Eragrostis tef ) is an ancient cereal that is indigenous from Ethiopia. Nowadays, teff grain is becoming popular to many parts of the world. Teff is gluten-free in nature, has high iron and fiber content, and many other health benefits make this crop interesting to many consumers. Since no insect pests are attacking the teff grains, farmers do not apply pesticides on it, unlike maize and other grains. Nevertheless, residues of organochlorine pesticides have been detected at an alarming level that could pose a consumer risk. Teff is often consumed as injera which is a fermented flat pancake. The main aim of the present study is, therefore, to investigate the effect of household food processing (doughing and baking) on the reduction of pesticide residues from teff. Pesticide residues previously detected in teff grain such as permethrin, cypermethrin, deltamethrin, chlorpyrifos ethyl, p,p’-DDE, p,p’-DDD, o,p’-DDT, and p,p’-DDT were spiked and extracted followed by the subsequent household processing which are generally doughing (dough making followed by fermentation) and baking. From the findings of this study, doughing decrease the pesticide residues in the range of 59.9–86.4% and baking in the range of 63.2–90.2%. Kruskal−Wallis analysis indicates that the reduction of pesticide residues by baking is significantly different from doughing (p-value < 0.0001). There is also a significant difference between non-fermented and fermented dough (p-value = 0.012). The processing factor for doughing and baking was less than one (PF < 1 = reduction factor) which indicates the reduction of pesticides due to teff processing. The cumulative effect of these processing methods is important to evaluate the risks associated with the ingestion of pesticides, particularly in teff grain.

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“…Significant success was achieved in the detoxification from synthetic pyrethroids. Dorđević et al [ 241 ] underlined the role of LAB in bifenthrin removal from wheat flour; then Lp. pentosus 3–27 was applied for the successful elimination of beta-cypermethrin from silage [ 242 ].…”

Section: Lactic Acid Bacteria For Reducing Pesticide Levels In Foodmentioning

confidence: 99%

The Complex Role of Lactic Acid Bacteria in Food Detoxification

et al. 2022

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Toxic ingredients in food can lead to serious food-related diseases. Such compounds are bacterial toxins (Shiga-toxin, listeriolysin, Botulinum toxin), mycotoxins (aflatoxin, ochratoxin, zearalenone, fumonisin), pesticides of different classes (organochlorine, organophosphate, synthetic pyrethroids), heavy metals, and natural antinutrients such as phytates, oxalates, and cyanide-generating glycosides. The generally regarded safe (GRAS) status and long history of lactic acid bacteria (LAB) as essential ingredients of fermented foods and probiotics make them a major biological tool against a great variety of food-related toxins. This state-of-the-art review aims to summarize and discuss the data revealing the involvement of LAB in the detoxification of foods from hazardous agents of microbial and chemical nature. It is focused on the specific properties that allow LAB to counteract toxins and destroy them, as well as on the mechanisms of microbial antagonism toward toxigenic producers. Toxins of microbial origin are either adsorbed or degraded, toxic chemicals are hydrolyzed and then used as a carbon source, while heavy metals are bound and accumulated. Based on these comprehensive data, the prospects for developing new combinations of probiotic starters for food detoxification are considered.

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Stability of the pyrethroid pesticide bifenthrin in milled wheat during thermal processing, yeast and lactic acid fermentation, and storage

Abstract: Possible bifenthrin contamination in wheat, in amounts over the maximum residue limits, could not be reduced by sterilisation or by yeast fermentation, but lactic acid fermentation could be an effective tool for minimising residual contamination.

Cited by 39 publications

References 45 publications

Dissipation and Migration of Pyrethroids in Auricularia polytricha Mont. from Cultivation to Postharvest Processing and Dietary Risk

Dissipation and Migration of Pyrethroids in Auricularia polytricha Mont. from Cultivation to Postharvest Processing and Dietary Risk

Reduction of pesticide residues from teff (Eragrostis tef) flour spiked with selected pesticides using household food processing steps

The Complex Role of Lactic Acid Bacteria in Food Detoxification

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