Effects of food processing on pesticide residues in fruits and vegetables: A meta-analysis approach

Keikotlhaile, Boitshepo Miriam; Spanoghe, Pieter; Steurbaut, Walter

doi:10.1016/j.fct.2009.10.031

Cited by 259 publications

(156 citation statements)

References 38 publications

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“…The application of proper processing techniques such as washing, peeling, frying, and freezing of pesticide contaminated fruit and vegetables resulted in a marked reduction in pesticide residues (Kaushik et al 2009;Keikotlhaile et al 2010). Negative impacts of pesticides can also be reduced by proper education of farmers regarding pesticide usage, handling and also by training in integrated pest management (Khan et al 2010;Ahmed et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Pesticide residues in fruits and vegetables from Pakistan: a review of the occurrence and associated human health risks

Syed

Alamdar

Mohammad

et al. 2014

Environ Sci Pollut Res

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The main objective of the review is to document, assess and analyze the results of the previously reported data on levels of different pesticides in selected fruits and vegetables from Pakistan. The findings of the previous studies clearly indicated that more than 50 % of the samples were contaminated with organophosphate, pyrethroids and organochlorine pesticides. Many studies reported that among fresh fruits and vegetables tomato, apple, melon, mango, grapes, and plum crossed the FAO/WHO permissible limits for these contaminants residual levels. The comparison of other regions showed that observed levels were found above maximum residue limits (MRLs) in 50 % of the samples but were in agreement with the studies from neighboring countries like China and Bangladesh. Higher hazard risk index (HRI) values were calculated for dieldrin, methamidophos, o,p′-DDT, diazinon and p,p′-DDT in apple, mango, banana, melon, potato and onion. The review also highlights that data on pesticide residues in foodstuff is scarce which should be overcome by further extending studies from different areas of Pakistan. In order to ascertain the provision of food suitable for human consumption, it is imperative to monitor pesticides in food commodities by the country's authorities and enforce guidelines based on permissible limits.

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Section: Introductionmentioning

confidence: 99%

Pesticide residues in fruits and vegetables from Pakistan: a review of the occurrence and associated human health risks

Syed

Alamdar

Mohammad

et al. 2014

Environ Sci Pollut Res

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“…The processes that normally occur with regard to pesticides during cooking are volatilization, hydrolysis and thermal breakdown. Open systems may result in water loss during heating by evaporation, thereby concentrating the pesticide residues if they are not destroyed by heating (Keikotlhaile, Spanoghe, & Steurbaut, 2010).…”

Section: Microwave Cookingmentioning

confidence: 99%

Processing Factors of Several Pesticides and Degradation Products in Carrots by Household and Industrial Processing

Bonnechère¹,

Hanot²,

Jolie³

et al. 2012

JFR

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To quantify the effect of household and industrial processing on the pesticide residues, carrots (Daucus carota) were sprayed during cultivation with three fungicides (boscalid, difenoconazole and tebuconazole), two insecticides (chlorpyrifos and dimethoate) and one herbicide (linuron). The most concentrated formulations were applied pursuant to Good Agricultural Practices, to ensure sufficiently high levels of residues, The subsequent processing conditions were established to correspond as close as possible to the actual conditions that are normally used in industrial practice. The effects of household and industrial processing on the levels of the six pesticide residues and eight associated degradation products were quantified. The washing step allowed decreasing the concentration of residues for all pesticides up to ~ 90%. It was the most effective step to remove pesticide residues from carrots. The second process, peeling, results in a reduction comparable to washing. The blanching step, combining heat with a large quantity of water, enhanced the elimination of residues (maximum 50%). After cutting and washing, the residual concentrations were below 5 ppb. However it was observed that the level of pesticide residues was not reduced by microwave cooking. The pesticide residues remaining after previous processing, except difenoconazole, were decreased by sterilization. The cumulative processes allowed the elimination of minimum 90% of pesticide residues. Degradation products, investigated in this study, were not detected.

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“…One of the main topics is the case of contaminants in foods whose analysis is a must for ensuring human exposure to noxious residues though diet does not exceed acceptable levels for health. As mentioned above, the everyday more exigent demands on food safety are bringing about a tremendous development in analytical instruments and methodologies to analyze foodborne pathogens [77] and contaminants [78][79][80], or the effect of food processing on pesticide residues in fruits and vegetables [81]. Good examples of the tremendous work devoted to these issues are the analysis of mycotoxins in foods [82,83], the analysis of other toxin-like compounds as, for instance, sterigmatocystin, a toxic metabolite closely related to aflatoxins, and produced by the fungi Aspergillus nidulans and A. versicolor that has been found in different foods [84].…”

Section: Food Analysis: Current State Of the Art Methodologies And mentioning

confidence: 99%

Food Analysis: Present, Future, and Foodomics

Cifuentes

2012

ISRN Analytical Chemistry

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This paper presents a revision on the instrumental analytical techniques and methods used in food analysis together with their main applications in food science research. The present paper includes a brief historical perspective on food analysis, together with a deep revision on the current state of the art of modern analytical instruments, methodologies, and applications in food analysis with a special emphasis on the works published on this topic in the last three years (2009)(2010)(2011). The article also discusses the present and future challenges in food analysis, the application of "omics" in food analysis (including epigenomics, genomics, transcriptomics, proteomics, and metabolomics), and provides an overview on the new discipline of Foodomics.

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Effects of food processing on pesticide residues in fruits and vegetables: A meta-analysis approach

Cited by 259 publications

References 38 publications

Pesticide residues in fruits and vegetables from Pakistan: a review of the occurrence and associated human health risks

Pesticide residues in fruits and vegetables from Pakistan: a review of the occurrence and associated human health risks

Processing Factors of Several Pesticides and Degradation Products in Carrots by Household and Industrial Processing

Food Analysis: Present, Future, and Foodomics

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