Influences on transfer of selected synthetic pyrethroids from treated Formica to foods

Abstract

Children's unstructured eating habits and activities may lead to excess dietary exposures not traditionally measured by the US Environmental Protection Agency. Influence of these activities on transfer of pesticides from treated Formica to foods was studied. The objective was to perform simulation experiments using four foods (bread, apple slices, bologna, and sugar cookies) exposed to treated Formica after varied time intervals between surface contamination and contact (1, 6, and 24 h) and frequency of contact with and without recontamination. Pesticides investigated included permethrin, bifenthrin, cyfluthrin, cypermethrin, and deltamethrin. Data will be used as input parameters for transfer efficiencies (TEs) within the Children's Dietary Intake Model (CDIM), which predicts total dietary exposure of a child. Pesticide transfer from surfaces to bologna and apples was more efficient than to bread and cookies. For the bread and cookies, all pyrethroids had a TE that ranged from below detectible levels to r4%. A combined average of 32-64% and 19-43% was transferred to bologna and apples, respectively, for the three contact times for all pyrethroids. The TEs of the varied time intervals indicated that increased time between contamination and contact showed little difference for bologna, bread, and cookies, but a significant difference for apples. As long as pesticide levels are measureable on surfaces in children's eating environment, it can be concluded that transfer of pesticides to foods will take place. Foods' characteristics had an important function in the transfer of pesticides when multiple contacts occurred. Regardless of recontamination, pesticides were efficiently transferred from the treated surface to bologna. The bologna did not reach a saturation point during the contacts. Pesticides were also efficiently transferred to apples, but reached a maximum TE during the second contact. The distribution of activity factors within CDIM needs to reflect the differences in the characteristics of the foods.

Pesticide exposures to migrant farmworkers in eastern NC: Detection of metabolites in farmworker urine associated with housing violations and camp characteristics

“…Indeed, unclean kitchens encourage insects and rodent infestations that can also increase the use of chemicals in that room. Chemical residues in kitchens transfer to food preparation surfaces and ultimately to food that is consumed [Melnyk et al 2011]. Furthermore, residues can transfer to eating utensils (plates, silverware, and glasses) and be ingested when those items are used.…”

“…Pesticides and other chemicals that are transported into the home in this manner can expose nonfarmworker residents of the home, including spouses and children, to these chemicals [Bradman et al 2011; Curwin, 2006; Arcury et al 2005; Fenske 2005; Curl et al 2002; Lu et al 2000]. Once a pesticide has migrated into the home, children are at increased risk of intake from both dietary and nondietary ingestion [Egeghy et al 2011; Melnyk et al 2011]. When most, if not all, of the residents of the home are farmworkers, each person can each contribute to the indoor chemical load, and thus increase the nonwork-related exposures of each resident [Arcury et al 2005; McCauley et al 2001].…”

Absorption of strontium by foods prepared in drinking water

“…(MCLG) used to support a regulation or non-regulatory Drinking Water Health Advisory considers exposures from ingestion of drinking water as it compares to other sources, such as, diet, ambient air and incidental ingestion from soils and dusts when developing a guideline value [12,13]. The latter are important considerations for crawling infants and toddlers [7,8].…”

“…lentils), and fruits (e.g., applesauce). Preparation of foods (handling, washing, and rinsing) can also influence residue levels that become part of the diet [7][8][9][10]. This is more likely to occur with dissolved minerals in water than volatile compounds, such as alcohols that volatilize during cooking or baking [11].…”

Measured versus simulated dietary pesticide intakes in children

“…Although some of the pesticide content of these foods may be attributed to contact with contaminated surfaces in the home (Vonderheide et al 2009;Melnyk et al 2011), OP and pyrethroid pesticides are routinely detected in fruit and vegetables in the US food supply (US Department of Agriculture (USDA) 2011).…”