Effects of home preparation on organophosphorus pesticide residues in raw cucumber

Li, Ying; Wang, W.; Shen, Yan; Liu, Y.; Liu, X.J.

doi:10.1016/j.foodchem.2012.01.016

Cited by 94 publications

(64 citation statements)

References 17 publications

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“…Based on the literature related to the usage of pesticides, many researchers have studied the effectiveness of the different washing solutions in the removal of pesticide residues from various foods. [6,7,24,25,26,27,28,29,30] Although residues were partially removed by various culinary applications, easy and complete removal of the residues is not possible yet.…”

Section: Introductionmentioning

confidence: 99%

Reduction of methomyl and acetamiprid residues from tomatoes after various household washing solutions

Rasolonjatovo

Cemek

Cengiz

et al. 2017

International Journal of Food Properties

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The removal of pesticide residues is essential in order to control and reduce the harmful effects of pesticides commonly used in agriculture. The aim of this study was to investigate the effectiveness of 18 different household washing solutions for the reduction of methomyl and acetamiprid residues from tomatoes. These basic household solutions were used to prepare washing solution to remove pesticides. During this study, tomatoes were divided into two groups: in the first group, tomatoes were treated with the pesticides and the second group was washed with household solutions (distilled water, acetic acid, sodium chloride, ethanol, sodium bicarbonate, hydrogen peroxide, sodium hypochlorite, and liquid soap, lemon juice, mineral water, zam-zam water, whey, milk, and their combinations) after treating with pesticides. The pesticides residues in all samples were extracted by the QuEChERS technique, analyzed by LC-MS/MS. The results showed significant reduction in residues of all washed groups compared with the control (p < 0.01). Acetic acid, sodium chloride+sodium bicarbonate, zam-zam water, acetic acid+sodium chloride, sodium hypochlorite, milk, acetic acid+sodium chloride+sodium bicarbonate, liquid whey, liquid soap, lemon juice, ethanol, and sodium bicarbonate were found to remove more than 50% of both pesticide residues. The effectiveness of washing solutions was different for every type of pesticide. In the same way, blend of washing solutions has shown a synergetic effect on the removal of pesticides and was more effective compared to one solution. This research has raised the potential use of household solutions easily found at home that could be used to remove pesticide residues.

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Section: Introductionmentioning

confidence: 99%

Reduction of methomyl and acetamiprid residues from tomatoes after various household washing solutions

Rasolonjatovo

Cemek

Cengiz

et al. 2017

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…Similarly tap water wash for 10 min removed trichlorfon, dimethoate, dichlorovos, fenitrothian and chlorpyrifos residues by 53.7%, 32.6%, 52.4%, 26.7% and 62.9% in cucumber, respectively (Liang et al, 2012) and tap water removed the deltamethrin residues up to 36.25 -52.76% (Singh et al, 2005) …”

Section: Deltamethrin + Triazophosmentioning

confidence: 99%

Risk Mitigation Methods for Removal of Pesticide Deposits in Spinach for Reducing Residues Content

Kumar¹,

Shashibhushan²

2017

Int.J.Curr.Microbiol.App.Sci

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“…[ [147][148][149][150][151][152][153][154] Peeling may result in a significant percent reduction that can reach even 100% in many cases (avocado, bananas, citrus, kiwifruit, mango, pineapple, potatoes) as several pesticides are accumulated to the outer part of several products. Peeling mango completely removed the examined pesticides (dimethoate, fenthion, cypermethrin, fenvalerate); peeling tomatoes led to 81-89% reduction of the organochlorine (HCB, lindane, p.p-DDT) and the organophosphorous (dimethoate, profenofos, pirimiphos-methyl) pesticides examined.…”

Section: Precautionary Practice Referencementioning

confidence: 99%

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

2016

J Nutr Health

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Chronic diseases such as cancer, neurodegenerative disorders, cardiovascular and autoimmune diseases have been related with food chemical hazards intake. Therefore, great concern of food manufacturers and authorities is to ensure food safety and quality and minimize exposure to relevant risks. Nevertheless, the latter cannot be totally eliminated, when by employing erroneous treatments extra risks are added. Public awareness and relevant knowledge among food professionals and food handlers is lacking, even on countries that possess advanced food safety systems and strict food legislation. Besides, financial difficulty reinforces people to utilize low quality food and houseware increasing the health related hazards. Regarding the severity for global health and damage costs, the need for information on precautionary practices that will reduce chemical hazards dietary intake is imperative. In the present review certain practices such as thermal processing, washing or appropriate handling of the raw material are listed to educate anyone related with the food sector how to minimize heavy metals, acrylamide, pesticides residues, heterocyclic aromatic amines and polycyclic aromatic hydrocarbons intake and promote health. The introduced simple practices can be applied except for home kitchens, also in quality systems of professional kitchens, warehouses and food industries.

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Effects of home preparation on organophosphorus pesticide residues in raw cucumber

Cited by 94 publications

References 17 publications

Reduction of methomyl and acetamiprid residues from tomatoes after various household washing solutions

Reduction of methomyl and acetamiprid residues from tomatoes after various household washing solutions

Risk Mitigation Methods for Removal of Pesticide Deposits in Spinach for Reducing Residues Content

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

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