The Spanish Pesticide Residue Monitoring Programme: Design and Results

Coscolla, R.; Gamón, M.

doi:10.1002/(sici)1096-9063(199706)50:2<155::aid-ps545>3.0.co;2-l

Cited by 3 publications

(3 citation statements)

References 2 publications

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“…6 All reagents and solvents used were of analytical grade. Pesticide standards (>990 mg g −1 purity) were obtained from Dr Ehrenstorfer (Ausburg, Germany).…”

Section: Discussionmentioning

confidence: 99%

“…6 This method is based on a spectrophotometric technique that involves degrading the active ingredient in the pesticide to carbon disulfide. 8 The LOD value was 0.1 mg carbon disulfide kg −1 food, and recoveries for dithiocarbamates spiked at 0.2, 1 and 5 mg of carbon disulfide kg −1 were between 960 and 1050 mg g −1 with RSD less than 150 mg g −1 .…”

Section: Discussionmentioning

confidence: 99%

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Pesticide residues in field‐sprayed and processed fruits and vegetables

2004

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This study was initiated to determine what residues of six insecticides (organochlorine, organophosphorus and pyrethroids) and four dithiocarbamate fungicides remained on raw agricultural commodities after harvest and to study the effect of the subsequent commercial processing on the residues. Sprayed crops of tomatoes, red peppers, asparagus, spinach, artichokes and peaches harvested after controlled field trials contained residues well below the maximum residue levels, except for lindane in tomatoes and acephate in artichoke. Commercial processing procedures led to large reductions in residue levels in the finished products. Washing removed all residual lindane, chlorpyrifos and cypermethrin from tomatoes. Chlorpyrifos residues were reduced by 67% during wood-fire roasting of peppers, and subsequent peeling removed all the remains. Peeling and blanching of asparagus reduced chlorpyrifos concentrations to undetectable levels. Processing of artichokes eliminated acephate and chlorpyrifos after blanching. Acephate in peaches survived successive processing steps until the final heat process that destroyed remaining residues. The net results can contribute to assure the consumer of a safe wholesome food supply.

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“…6 All reagents and solvents used were of analytical grade. Pesticide standards (>990 mg g −1 purity) were obtained from Dr Ehrenstorfer (Ausburg, Germany).…”

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Pesticide residues in field‐sprayed and processed fruits and vegetables

2004

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“…Injector temperature was 250°C. Atrazine was detected by selected ion monitoring of the characteristic fragment ions (m/z 200 173 138) [22]. Quantification was carried out using standards in matrix.…”

Section: Extra Virgin Olive Oil Analysismentioning

confidence: 99%

Rapid immunoanalytical method for the determination of atrazine residues in olive oil

Garcés-García

Morais

Martinez³

et al. 2004

Analytical and Bioanalytical Chemistry

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A sensitive, simple and reliable method has been developed for the determination of atrazine in extra virgin olive oil. The analytical procedure involves direct extraction of the target analyte from oil matrix with methanol and a freezing clean-up step (-80 degrees C) followed by plate or sensor immunoassay determination. A detection limit of 0.7 ng/mL, with a dynamic range from 1.0 to 10.4 ng/mL, was reached. The method was highly selective for atrazine and propazine, showing little or no cross-reactivity to other similar compounds. The excellent recoveries obtained (mean value 91.3%) confirm the potential of this approach to detect atrazine in olive oil for application as screening and complementary method in pesticide regulatory and food safety programs. The proposed method correlates well with the reference gas chromatography (GC-MS) technique.

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The decrease in pesticides in fruit and vegetables during commercial processing

Chavarri

Herrera

Ariño³

2005

Int J of Food Sci Tech

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Samples of tomatoes, peppers, asparagus, spinach and peaches were exposed to three insecticides (acephate, chlorpyrifos and cypermethrin), three ethylenebisdithiocarbamate fungicides (mancozeb, maneb, propineb) and the tetramethyldithiocarbamate fungicide thiram to study the effect of commercial processing on the residues. In most cases, canning operations led to a gradual decrease in residue levels in the finished products, particularly through washing, blanching, peeling and cooking processes. The results indicated that washing plus blanching led to more than 50% loss in pesticide residues, except for in peaches. Ethylenebisdithiocarbamates (EBDCs) were completely removed from tomatoes and spinach by washing followed by hot water blanching. The total amount of pesticide removed by all of the combined canning operations ranged from 90 to 100% in most products. Pepper retained 61% of chlorpyrifos but these residues disappeared during 3-month storage of finished cans. Acephate showed a surprising tenacity in peaches, as 11% of the original residues were still present in 2-year stored cans.

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The Spanish Pesticide Residue Monitoring Programme: Design and Results

Cited by 3 publications

References 2 publications

Pesticide residues in field‐sprayed and processed fruits and vegetables

Pesticide residues in field‐sprayed and processed fruits and vegetables

Rapid immunoanalytical method for the determination of atrazine residues in olive oil

The decrease in pesticides in fruit and vegetables during commercial processing

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