Assessment of the stability of pesticides during the cryogenic processing of fruits and vegetables

Fussell, Richard J.; Hetmanski, M. T.; Colyer, Alison; Caldow, Marianne; Smith, Frankie; Findlay, Dawn

doi:10.1080/02652030701317319

Cited by 16 publications

(20 citation statements)

References 5 publications

(7 reference statements)

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“…The former two pesticides are the most volatile analytes, and the third is known to degrade . As also reported in previous comparisons of cryogenic versus room temperature sample processing conditions, − Table indicates small losses of the volatile dichlorvos (14% relative difference) and unstable chlorothalonil (21%) during comminution at room temperature. These are lower than the 46–61% losses that Fussell et al observed in orange and tomato, which were more acidic than our mixed matrix.…”

Section: Results and Discussionsupporting

confidence: 69%

“…This bulk sample is then comminuted to generate a representative test sample portion, typically 10–50 g, for analysis. , As a result of resource limitations and sample throughput needs, sample processing in most routine laboratories is conducted at room temperature. However, it has been demonstrated that cryogenic processing using dry ice (solid CO 2 ) or liquid nitrogen often produces more reliable results. − For chlorpyrifos in tomato using a specific chopper, Fussell et al. showed that the same degree of analyte variability could be achieved for a 5 g test sample when using dry ice as 110 g at room temperature, whereas for orange, a subsample size of 5 g provided sufficient homogeneity for both sample processing procedures .…”

Section: Introductionmentioning

confidence: 99%

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Use of an Efficient Measurement Uncertainty Approach To Compare Room Temperature and Cryogenic Sample Processing in the Analysis of Chemical Contaminants in Foods

Han

Lehotay

Sapozhnikova

2017

J. Agric. Food Chem.

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In this study, analytical results were compared when using different approaches to bulk food sample comminution, consisting of a vertical chopper (Blixer) at room temperature and dry ice cryogenic conditions, followed by further subsample processing (20 g) using liquid nitrogen cryogenic conditions (cryomill). Analysis of the 43 targeted spiked and incurred contaminants in a food mixture consisting of equal parts orange, apple, kale, salmon, and croaker involved quick, easy, cheap, effective, rugged, and safe (QuEChERS) with automated mini-column solid-phase extraction (known as ITSP) cleanup, followed by low-pressure gas chromatography-tandem mass spectrometry (LPGC-MS/MS). Different ambient Blixer test portion sizes of 20, 10, 5, 2, and 1 g were assessed, and for cryogenic Blixer conditions, a 0.5 g test portion was also tested. In the case of the cryomill, test portions were 2, 1, and 0.5 g and all subsamples in all cases entailed five replicates. Determined concentrations and precisions (CV) of the analytes were compared to assess possible differences in systematic and random forms of error. A quality control spike was made before each step in the procedures to isolate that individual step in the uncertainty measurements using the error propagation sum of squares approach. Results indicated that the uncertainty of the sample preparation and LPGC-MS/MS analysis steps were 2-7 and 11% CV, respectively, while uncertainties of sample processing ranged from 6% CV for the cryomill to 12% CV for the ambient Blixer conditions. The common use of internal standards reduced overall method uncertainty from 12-15 to 7-10% CV. For the analytes, matrix, conditions, and tools used in this study, the minimal test sample weight that gave satisfactory recoveries and precision was found to be 1 g in all cases.

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Section: Results and Discussionsupporting

confidence: 69%

Section: Introductionmentioning

confidence: 99%

Use of an Efficient Measurement Uncertainty Approach To Compare Room Temperature and Cryogenic Sample Processing in the Analysis of Chemical Contaminants in Foods

Han

Lehotay

Sapozhnikova

2017

J. Agric. Food Chem.

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“…Samples were analyzed on 3 separate days instead of 1 but were frozen on the same day which should diminish the significance of the possible error. 55 Gas chromatography with mass spectrometry was the only method used. It identifies almost all relevant pesticides according to our experience 3,25,33 but is naturally not exhaustive.…”

Section: Discussionmentioning

confidence: 99%

Pesticide Residues in Commercial Lettuce, Onion, and Potato Samples From Bolivia—A Threat to Public Health?

Skovgaard

Encinas

Jensen

et al. 2017

Environ�Health�Insights

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Bolivia does not have a surveillance program for pesticide residues in food. The few published studies have suggested that pesticide contamination in food may present a public health problem. Data are lacking for all foods except tomatoes and breast milk. In this study 10 potato, 10 onion, and 10 lettuce samples from La Paz were sampled on August 15, 2015 at a local market and screened for 283 pesticides. Residues of cypermethrin, chlorpyrifos, difenoconazol, or/and λ-cyhalothrin were detected in 50% of the lettuce samples, whereas no pesticides were found in potatoes and onions. In 20% of the lettuce samples, the measurements were above the maximum residue limits, and 2 or 3 pesticides were identified simultaneously. Washing almost halved the pesticide levels, but still 20% of the samples showed measurements above the limits. No samples contained concentrations of pesticides which alone or together would lead to exposures that exceeded the acceptable daily intake or the acute reference dose. To protect consumers from pesticide poisonings and chronic effects, the development of measures for prevention, control, and monitoring of food contamination by pesticides in Bolivia is suggested.

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“…Laboratories routinely monitor fruit and vegetables for pesticide residues to check for compliance with statutory maximum residue limits (MRLs) and to provide results for consumer-exposure assessment (Fussell et al 2007). Thus, the present study aimed to assess the suitability of a multi-residue method for measuring low levels of pesticide on peaches collected from a large agricultural area (Imathia) of Greece.…”

Section: Introductionmentioning

confidence: 98%

Assessment of pesticide residues in fresh peach samples produced under integrated crop management in an agricultural region of northern Greece

Zioris

Lambropoulou

Danis³

et al. 2009

Food Additives & Contaminants: Part A

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A multi-residue method using selected ion monitoring mode GC/MS has been developed for the quantitative analysis of residue levels of 23 widely used pesticides in fresh peaches produced under integrated crop management process (ICM). The proposed methodology involved a sample extraction procedure using liquidliquid partition with acetonitrile followed by a clean-up step based on solid-phase extraction (SPE). Fortification studies were performed at different concentration levels for various types of peaches that differ in properties, such as appearance, flavor and pit. The data showed that the different peach matrices had no significant effect on recoveries. Recoveries were greater than 80% for most of the pesticides with a RSD below 18%. The limits of quantification (LOQs) were in the range 0.002-0.050 mg kg À1 , depending on the compound. To assess method performance with real samples and determine whether pesticide concentrations in peaches exceed their maximum residue levels (MRLs), the proposed method was successfully applied to the analysis of 104 fruit samples collected under integrated pest management (IPM) production during the 2006 cultivation period. Residues detected were lower than those established by legislation for all pesticides, except diazinon, where one positive sample was detected at a level of 0.03 mg kg À1 .

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Assessment of the stability of pesticides during the cryogenic processing of fruits and vegetables

Cited by 16 publications

References 5 publications

Use of an Efficient Measurement Uncertainty Approach To Compare Room Temperature and Cryogenic Sample Processing in the Analysis of Chemical Contaminants in Foods

Use of an Efficient Measurement Uncertainty Approach To Compare Room Temperature and Cryogenic Sample Processing in the Analysis of Chemical Contaminants in Foods

Pesticide Residues in Commercial Lettuce, Onion, and Potato Samples From Bolivia—A Threat to Public Health?

Assessment of pesticide residues in fresh peach samples produced under integrated crop management in an agricultural region of northern Greece

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