Health risk assessment of 42 pesticide residues in Tieguanyin tea from Fujian, China

Yao, Qinghua; Yan, Sun-an; Li, Jie; Huang, Minmin; Qiu, Lin

doi:10.1080/01480545.2020.1802476

Cited by 13 publications

(8 citation statements)

References 29 publications

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“…The results also indicate that care trust has greater weight on changing the attitude towards supervision sampling inspection than competence trust. This suggests that food safety supervision and sampling organizations will be more effective in fostering trust in qualified rates by focusing on care trust than on competence trust, which is consistent with the findings of previous studies [80,81]. In a study on topics such as food additives, Chen [80] found that addressing the public's level of apprehension or feelings of helplessness should increase the public's care trust in the government rather than competence trust.…”

Section: Discussionsupporting

confidence: 82%

“…In a study on topics such as food additives, Chen [80] found that addressing the public's level of apprehension or feelings of helplessness should increase the public's care trust in the government rather than competence trust. Supervision sampling inspection should focus on emotion and rationality when communicating with the public, prioritizing emotional responses, demonstrating similar values and similar core concerns, and responding positively to audience concerns [81]. In the meantime, supervision sampling inspection departments should convey the attitude that they are fully considering the public's interest, enhancing care trust, reducing confrontational interpretations, and thus accumulating core evidence to convince people with reason.…”

Section: Discussionmentioning

confidence: 99%

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Chinese Consumers’ Trust in Food Safety Surveillance Sampling of Commonly Consumed Foods

Wang

Yang

Liang

et al. 2022

Foods

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In China, food has become safer over the past five years, especially commonly consumed foods. Food supervision sampling has played an important role in improving food safety. However, consumer acceptance of the results of food safety supervision have not kept pace. Communicating actual food safety risks to consumers and improving the public trust in food safety supervision sampling inspection has become an important issue. This study focused on food safety surveillance sampling of commonly consumed foods. In total, 4408 adult consumers were surveyed between August and October 2021. Structural equation modeling was performed for data analysis. This study found significant differences along gender lines and across different cities and levels of education with respect to evaluating competence trust and care trust on food supervision sampling inspection. This study identified the public’s competence trust, care trust, and perception of food safety as factors that significantly affect one’s attitude toward supervision sampling inspection. Care trust showed a more pronounced effect on trust enhancement than competence trust. The present study also provides some practical measures for food safety supervisors to improve public trust in the national food inspection. Specifically, the sampling process should be open and transparent.

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Section: Discussionsupporting

confidence: 82%

Section: Discussionmentioning

confidence: 99%

Chinese Consumers’ Trust in Food Safety Surveillance Sampling of Commonly Consumed Foods

Wang

Yang

Liang

et al. 2022

Foods

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“…Because water infusion is the general form to be consumed for tea, the transfer rate is an important factor in actual pesticide residue risk assessment and in the fixation of MRLs (X. Wang et al., 2019). Hence, the use of a transfer rate of other teas (e.g., green tea and black tea) to calculate the percentage of pesticide during white tea brewing as an ingredient can lead to under‐ or overestimation of the exposure due to the different brewing processes between white tea and other tea species (Yao, Yan, Li, et al., 2020). On the other hand, since only 52 pesticides subject to public concern were analyzed, the real cumulative exposure risk of pesticide residues in white tea could be under‐estimated.…”

Section: Resultsmentioning

confidence: 99%

Occurrence of pesticides in white tea and a corresponding risk exposure assessment for the different residents in Fujian, China

Yao

Li²,

Yan

et al. 2021

Journal of Food Science

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White tea has been of increasing public interest worldwide owing to its health benefits. Based on 2 years of surveillance, the long-term and cumulative chronic exposure risks of pesticide residues through white tea drinking were assessed for different subpopulations in Fujian, China. Twenty-five different pesticides were found, and 74.8% of samples contained at least one pesticide residue.The most frequently detected pesticide was bifenthrin with detection rates of 61.6%. Risk assessment was performed using both the deterministic approach and semiprobabilistic model under the best-case and the worst-case scenarios.The results demonstrated that the dietary risks were extremely low for six different subpopulations in which the risks for adults over the age of 41 were relatively higher. The risk ranking scheme indicated that isocarbophos and triazophos were considered to be of medium risk. The different use suggestions for the 25 positive pesticides are proposed to further minimize the exposure risk to consumer health.Practical Application: Tea is the second most popular nonalcoholic beverage throughout the world. Pesticides are used to improve the yield of tea. Pesticide residues in tea could be one of the exposure pathways for consumers. Monitoring residual levels and assessing the health risk assessment in tea are thus in an urge. K E Y W O R D Sdeterministic assessment, risk ranking, semiprobabilistic assessment, tea INTRODUCTIONWhite tea, an unfermented tea, originates from and is mainly produced in the Fujian province, along the southeast coast of China. The "white tea" was named for its silky white fuzz covering the immature leaves and buds (Damiani et al., 2014). Depending on the tenderness of its fresh tea shoots, white tea is classified into three main groups. These are Baihaoyinzhen (Silver Needle, BMYZ, bud only), Bai MuDan (White Peony, BMD, a bud with one or two leaves), and Shou Mei (Long Life Eyebrow, SM, two or more leaves) (Tan et al., 2017; Yue et al., 2019). Unlike oolong tea or black tea, white tea is prepared with only a few steps, including prolonged withering and drying without fermentation (Dai et al., 2017;Luo et al., 2020). Hence, white tea is reported to have a higher concentration of total polyphenols, some alcohol volatiles (e.g., hexanal, benzaldehyde, and benzene acetaldehyde), catechins, and gallic acid than those in other teas (Hilal & Engelhardt, 2007;Unachukwu et al., 2010;L. Wang et al., 2010;K. Wang et al., 2011). Due to a wide range of health benefits (e.g., antioxidant, antimicrobial, and anticancer effects) and its ability to alleviate inflammation, elastic skin, and rheumatoid arthritis, white tea has attracted increasing attention and

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“…The direct factor affecting pesticide residues is the prevention and control methods of pests and diseases in tea gardens, and excessive chemical prevention and control is the main reason for the risk of pesticide residues [45][46][47] .This study sites of HT areas, vegetation coverage rate is high, the rich ecosystem around tea garden, tea garden beneficial insects population and diversity index is larger, this natural advantage will directly or indirectly, inhibition of plant diseases and insect pests, reduce the HT garden management reliance on chemical pesticides to control plant diseases and insect pests. The proportion and frequency of pesticide use in HT gardens were lower than those in LT gardens (Table 4), which reduced the risk of pesticide residue in HT to a large extent.…”

Section: ＊Causes Of Pesticide Residues In Ht and Potential Safety Hazmentioning

confidence: 99%

Study on the sensory and safety quality characteristics of "High mountain tea" and its formation causes: A comprehensive basic research

Wang

Nie

et al. 2021

Preprint

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High mountain tea(HT)is an important resource for high quality tea because of its superior ecological environment and rich contents. In this study, we used sensory evaluation, gas chromatography–mass spectrometry(GC-MS), liquid chromatography-mass spectrometry(LC-MS), flavor activity value and risk factors to characterize the flavor (aroma and taste) and safety (heavy metals and pesticide residues) characteristics of HT, and then combined with the production process and environmental conditions to explore the reasons for its quality formation. The results showed that, the aroma sensory characteristics of HT were tender and green, accompanied by sweet and slight chestnut. 8 aroma compounds were identified as the important contributing substances to aroma characteristics and the high ratio of " green substances " and "chestnut substances " was the main reason for its unique aroma characteristics. The taste sensory characteristics of HT were high in freshness and sweetness, low in bitterness and astringency. High content of soluble sugar, non ester catechins, sweet free amino acids and low content of caffeine and tea polyphenols are the main reasons for its taste characteristics. Low temperature stress is the most fundamental reason for the formation of flavor characteristics of HT. In addition, the pollution risks of HT of 5 heavy metals and 50 pesticide residues are all less than 1. The complex ecosystem and low level of chemical control are the main reasons for the high safety quality of HT. All in all, these findings enable us to have a more comprehensive understanding of the quality characteristics and formation reasons of HT.

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Health risk assessment of 42 pesticide residues in Tieguanyin tea from Fujian, China

Cited by 13 publications

References 29 publications

Chinese Consumers’ Trust in Food Safety Surveillance Sampling of Commonly Consumed Foods

Chinese Consumers’ Trust in Food Safety Surveillance Sampling of Commonly Consumed Foods

Occurrence of pesticides in white tea and a corresponding risk exposure assessment for the different residents in Fujian, China

Study on the sensory and safety quality characteristics of "High mountain tea" and its formation causes: A comprehensive basic research

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