Mitigating the impact of organochlorine and pyrethroid residues in fresh and chemically washed spinach

Abstract

Spinach is highly contaminated with different pesticide residues. This study was designed to evaluate organochlorine and pyrethroid pesticide residues present in various washing treatments (T 0 -T 13 ) of fresh and chemically washed spinach with respect to maximum residues limits. Efficiency of washing solutions (citric acid, acetic acid, garlic extract and ginger extract) of different concentrations (w/v %) along with tap water in spinach was investigated for residues dissolution. Results showed that the highest reductions in endosulfan, deltamethrin and cypermethrin residues were 0.008 ± 0.008 mg.kg -1 (53%), 0.023 ± 0.024 mg. kg -1 (76%) and 0.017 ± 0.014 mgkg -1 (83%) in treatment of T 5 (10% acetic acid) followed by 0.035 ± 0.029 mg.kg -1 (50%), 0.051 ± 0.029 mg.kg -1 (73%) and 0.037 ± 0.048 mg kg -1 (81%) in treatment T 11 (10% ginger extract) while the lowest reductions in residues were 0.304 ± 0.004 mg.kg -1 (23%), 0.432 ± 0.030 mg.kg -1 (35%) and 0.468 ± 0.016 mg kg -1 (38%) in treatment T 2 (5% citric acid), respectively. In conclusion, 10% acetic acid, ginger extract and mixture of acetic and citric acids can effectively minimize pesticide residues in treated spinach.

Exposure assessment of selected pesticide residues using occurrence data in foods and serum samples in Pakistan

“…Thus, future total diet studies focusing on vulnerable population groups of Pakistan (children and elderly) are recommended. Additionally, dietary modifications, and implementation of good agricultural practices such as proper washing of foodstuff prior to use and the use of eco-friendly bio-pesticides and good manufacturing practices must be ensured to remarkably reduce the dietary exposure to pesticides and associated health risks (Hussnain et al, 2021;Rembischevski & Caldas, 2020).…”