The potential of pulsed electric fields to reduce pesticides and toxins

Pallarés, Noelia; Tolosa, Josefa; Gavahian, Mohsen; Barba, Francisco J.; Mousavi-Khaneghah, Amin; Ferrer, Emilia

doi:10.1016/b978-0-12-816402-0.00007-0

Cited by 4 publications

(3 citation statements)

References 39 publications

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“…PEF treatment has been shown to significantly reduce the growth of pathogenic microorganisms such as Staphylococcus aureus, E. coli , Salmonella typhimurium , Listeria monocytogenes and Salmonella Enteritidis , as well as spoilage microorganisms such as Acetobacter spp . and Saccharomyces cerevisiae ( Pallarés, Tolosa, Gavahian, Barba, Mousavi-Khaneghah, & Ferrer, 2020 ).…”

Section: Non-thermal Processing (Ntp) In the Circular Economymentioning

confidence: 99%

Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals

Arshad

Abdul‐Malek²,

Roobab³

et al. 2022

Food Chemistry: X

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Section: Non-thermal Processing (Ntp) In the Circular Economymentioning

confidence: 99%

Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals

Arshad

Abdul‐Malek²,

Roobab³

et al. 2022

Food Chemistry: X

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“…For long-term risk assessment, the estimated daily intake (EDI), HQ (Hazard Quotient), and Hazard Index (HI) were determined according to the following equations (Cámara et al, 2020;Gui et al, 2019;Milinčić et al, 2020;Pallarés et al, 2020;Tandon, 2016;Yang et al, 2020 MRL of chlorpyrifos-methyl, dimethoate, permethrin, iprodione, metalaxyl, and propargite in parsley was considered as 0.02, 0.02, 0.05, 0.02, 3, and 0.02 mg/kg, respectively (Commission Regulation, 2017a, 2017b, 2017c, 2018a, 2018b.…”

Section: Risk Assessmentmentioning

confidence: 99%

“…The use of pesticides is one of the ways to enhance production efficiency (Badawy et al, 2019;Heshmati et al, 2019;Heshmati and Nazemi, 2018). Pesticides are mixtures of chemical compounds for killing, destroying, or mitigating the threat of pests (Pallarés et al, 2020;Serefoglu and bought from Dr. Ehrenstorfer Co. (Augsburg, Germany). For spraying of parsley, trade forms of mentioned pesticides were purchased from Mahan Inc. (Tehran, Iran).…”

Section: Introductionmentioning

confidence: 99%

Persistence and dissipation behavior of pesticide residues in parsley (Petroselinum crispum) under field conditions

Heshmati

Komacki

Nazemi

et al. 2020

qas

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The residue level, dissipation behavior, and dietary intake risk of chlorpyrifos-methyl, dimethoate, permethrin, iprodione, metalaxyl, and propargite in parsley (Petroselinum crispum) were investigated under field conditions. Extraction and determination of pesticide residues were carried out by a quick, easy, cheap, effective, rugged, and safe (QuEChERS) method and a gas chromatography/tandem mass spectrometry (GC/MS/MS) system, respec-tively. Dissipation of chlorpyrifos-methyl, dimethoate, permethrin, iprodione, metalaxyl, and propargite in pars-ley followed the first-order kinetics with a half-life (t1/2) of 3.33, 3.30, 2.94, 3.52, 4.10, and 3.38 days, respectively. Based on the dissipation pattern and the maximum residue limits (MRL), preharvest intervals (PHI) of 25, 13, 18, 24, 1, and 16 days are suggested for chlorpyrifos-methyl, dimethoate, permethrin, iprodione, metalaxyl, and propargite in parsley, respectively. The estimated daily intake (EDI) of pesticides ranged from 7.37E-05 (dimeth-oate) to 8.00E-04 (metalaxyl) mg/kg. The chronic risk assessment showed that the hazard quotient (HQ) was <1 and Hazard Index (HI, indicating the cumulative exposure to pesticide residues) was <100%, demonstrating that an intake of pesticide residues from parsley was safe for humans.

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Research trends and emerging physical processing technologies in mitigation of pesticide residues on various food products

Pandiselvam

Rathnakumar

Khanashyam

et al. 2022

Environ Sci Pollut Res

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The potential of pulsed electric fields to reduce pesticides and toxins

Cited by 4 publications

References 39 publications

Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals

Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals

Persistence and dissipation behavior of pesticide residues in parsley (Petroselinum crispum) under field conditions

Research trends and emerging physical processing technologies in mitigation of pesticide residues on various food products

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