Pesticide residues in field-sprayed and processed fruits and vegetables

被引:56
作者
Chavarri, MJ
Herrera, A
Ariño, A
机构
[1] Univ Zaragoza, Fac Vet, Zaragoza 50013, Spain
[2] Ctr Nacl Tecnol & Seguridad Alimentaria, Lab Ebro, San Adrian 31570, Spain
关键词
pesticide residues; fruit and vegetables; commercial processing; food safety;
D O I
10.1002/jsfa.1791
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
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. (C) 2004 Society of Chemical Industry.
引用
收藏
页码:1253 / 1259
页数:7
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