The distribution of nine pesticides between the juice and pulp of carrots and tomatoes after home processing

Burchat, C.S.; Ripley, B. D.; Leishman, Pam D.; Ritcey, G.; Kakùda, Yukio; Stephenson, Gerald R.

doi:10.1080/02652039809374599

Cited by 73 publications

(53 citation statements)

References 12 publications

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“…These results are in line with previous studies, which have demonstrated that washing could remove up to 89% of pesticide residues according to the nature of pesticide and the vegetable or fruit (Balinova, Mladenova, & Shtereva, 2006;Burchat et al, 1998;Chavarri, Herrera, & Arino, 2005;Fernandez-Cruz et al, 2006;Holland et al, 1994;Kaushik et al, 2009;Lee & Jung, 2009;Lentza-Rizos & Balokas, 2001;Ling et al, 2011;Randhawa et al, 2007;Rasmusssen et al, 2003;Timme & Walz-Tylla, 2004;Zhang, Liu, & Hong, 2006). Difenoconazole (89% and 86%) and tebuconazole (68 and 58%) are systemic pesticides but they are more affected by the washing step than boscalid, which is a contact pesticide.…”

Section: Washingsupporting

confidence: 81%

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Processing Factors of Several Pesticides and Degradation Products in Carrots by Household and Industrial Processing

Bonnechère¹,

Hanot²,

Jolie³

et al. 2012

JFR

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To quantify the effect of household and industrial processing on the pesticide residues, carrots (Daucus carota) were sprayed during cultivation with three fungicides (boscalid, difenoconazole and tebuconazole), two insecticides (chlorpyrifos and dimethoate) and one herbicide (linuron). The most concentrated formulations were applied pursuant to Good Agricultural Practices, to ensure sufficiently high levels of residues, The subsequent processing conditions were established to correspond as close as possible to the actual conditions that are normally used in industrial practice. The effects of household and industrial processing on the levels of the six pesticide residues and eight associated degradation products were quantified. The washing step allowed decreasing the concentration of residues for all pesticides up to ~ 90%. It was the most effective step to remove pesticide residues from carrots. The second process, peeling, results in a reduction comparable to washing. The blanching step, combining heat with a large quantity of water, enhanced the elimination of residues (maximum 50%). After cutting and washing, the residual concentrations were below 5 ppb. However it was observed that the level of pesticide residues was not reduced by microwave cooking. The pesticide residues remaining after previous processing, except difenoconazole, were decreased by sterilization. The cumulative processes allowed the elimination of minimum 90% of pesticide residues. Degradation products, investigated in this study, were not detected.

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Section: Washingsupporting

confidence: 81%

“…For most pesticides, residues are concentrated in the tops, in agreement with the observations of Burchat et al (Burchat et al, 1998). Only two pesticides, chlorpyrifos and linuron, were detected in lower concentrations in the tops compared to in the whole raw carrots.…”

Section: Unprocessed Carrotsupporting

confidence: 80%

Processing Factors of Several Pesticides and Degradation Products in Carrots by Household and Industrial Processing

Bonnechère¹,

Hanot²,

Jolie³

et al. 2012

JFR

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“…It was found that washing of tomato fruits in a stream of water for 1-3 h reduced pesticide residues in tomato products; tomato seeds showed higher levels of residues as they were not subjected to processing. (Ramadan et al 1992).Washing removed more residues from carrots than from tomatoes (Burchat et al 1998). Persistence of malathion in bell peppers was studied in field experiments (Bhagirathi et al 2001).…”

Section: Preparatory Stepsmentioning

confidence: 99%

“…The distribution of 9 pesticides between the juice and pulp of carrots and tomatoes during home culinary practices was investigated by Burchat et al (1998). Tomato and carrot pulp contained a higher percentage of all pesticide residues, except for mancozeb in tomato juice.…”

Section: Products Manufacturementioning

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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“…Much broader information is available from data packages submitted by pesticide manufacturers for authorisation of their products. The effect of food processing on residue levels depends on the commodity as well as the pesticide, and is correlated with individual physico-chemical properties of the pesticide (Burchat et al 1998). To date, MRLs are set out in Annexes II or III to Regulation (EC) No 396/2005 only for RACs (European Commission 2005), but apply also for processed and/or composite food or feed by considering changes in the levels of pesticide residues caused by processing and/or mixing (article 20(1)).…”

Section: Introductionmentioning

confidence: 99%

Compilation of processing factors and evaluation of quality controlled data of food processing studies

Scholz

Herrmann

Michalski

2016

J Consum Prot Food Saf

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Often, agricultural commodities are not eaten raw but undergo processing operations prior to human consumption. These may significantly affect the residue levels of pesticides contained therein and/or thereon. Due to the physico-chemical properties of the residue, its concentration may decrease or increase in processed fractions compared to the initial concentration in the raw agricultural commodity (RAC). The resulting ratio between processed fraction and RAC is denoted as processing factor (Pf). Information obtained from processing studies may serve for 2 different purposes: to decide on compliance of residues in processed products with legal standards for the RAC, and to refine dietary exposure estimation of humans and livestock with respect to residues in processed products. The German Federal Institute for Risk Assessment (BfR) extracted and compiled the results of several processing studies, the full reports of which had been made available to BfR in the framework of applications either for pesticide authorisation, for the setting of maximum residue levels (MRL), or within the EU active substances approval programme. Each Pf derived from processing studies was reviewed against transparent quality criteria and statements have been made regarding the robustness and reliability of the study results. Compared to the former version, the revised BfR database includes a more extended, more detailed and more trustworthy compilation of more than 6500 processing factors accompanied by relevant information on key parameters of the underlying processing studies.

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The distribution of nine pesticides between the juice and pulp of carrots and tomatoes after home processing

Cited by 73 publications

References 12 publications

Processing Factors of Several Pesticides and Degradation Products in Carrots by Household and Industrial Processing

Processing Factors of Several Pesticides and Degradation Products in Carrots by Household and Industrial Processing

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

Compilation of processing factors and evaluation of quality controlled data of food processing studies

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