“…For example, malathion, an insecticide, would be easily dissipated during cake and bread baking (Alnaji et al ., 1979; Alnaji & Kadoum, 1981). To variable extents, insecticides like imidacloprid, triadimefon, fenitrothion, chlorpyrifos‐methyl, and chlorpyrifos would be reduced in steamed bread and noodles, although the latter effect was partly attributed to increased moisture content in the prepared foods (Liang et al ., 2022a, 2022b). On the contrary, based on data reported on dry basis, we have reported that glyphosate, a popular herbicide, was stable during bread production (Gélinas et al ., 2018).…”