Commercial food processing operations such as washing, blanching, and cooking remove major portions of the pesticide residues that are currently permitted on the raw agricultural crop. These unit operations are reviewed for selected products, along with degree of residue removal at each step. For example, washing plus peeling removes 99% of carbaryl and malathion residues from tomatoes. Washing removes 83% of benomyl residue from tomatoes and further processing reduces the residue by 98% in tomato puree and catsup. Even in the most concentrated fraction from tomatoes (tomato paste), residues were below the initial level in the raw product.
Twelve laboratories collaboratively studied a liquid chromatographic method for determination of quinic, malic, and citric acids in cranberry juice cocktail and apple juice. Samples are passed through a disposable silica cartridge, filtered, and directly injected into the chromatograph. The mobile phase is 0.2M KH2PO4 (pH 2.4). Two reverse phase columns are used, with UV detection at 214 nm. Six samples of cranberry juice cocktail and 6 samples of apple juice were sent to each collaborator. Repeatability and reproducibility coefficients of variation ranged from 1.2 to 7.6% and from 2.9 to 14.7%, respectively, for quinic, malic, and citric acid levels above 0.10%. The precision of the method is satisfactory. The method has been adopted official first action.
Tomatoes grown on three separate plots were treated with DDT, malathion, and carbaryl. After harvesting, they were prepared for serving by commercial canning, home canning, and kitchen procedures and residue determinations were made at appropriate points. Commercial canning and juicing operations removed virtually all DDT, malathion, and carbaryl residues. Home canning of whole tomatoes
A collaborative study was conducted of the Food and Drug Administration (FDA)-optimized Monier-Williams method for determining sulfites in foods. Twenty-one industry and government laboratories participated in the study, which was jointly sponsored by the National Food Processors Association and FDA. Familiarization samples were shipped to each collaborator. Collaborators were permitted to proceed to the main study only after they demonstrated ability to perform the method to ensure that the study tested the performance of the method itself and not that of the individual laboratories. The study design involved 3 food matrixes (hominy, fruit juice, and protein [seafood]). Each matrix was prepared at 3 sulfite levels—the regulatory level, half the regulatory level, twice the regulatory level— and as a blank. All test samples were analyzed as blind duplicates, which gave each collaborator a total of 24 test portions. Collaborative recoveries gave a reproducibility (among-laboratories) coefficient of variation that ranged from 15.5 to 26.6% for sulfite determined as S02 by weight in the 3 foods at the 10 ppm level. The optimized Monier-Williams method has been approved interim official first action to replace the AOAC modified Monier-Williams method, 20.123-20.125.
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