Monitoring and Risk Assessment of Pesticide Residues for Circulated Agricultural Commodities in Korea-2013

김재영,; 이상목,; 이한진,; 장문익,; 강남숙,; 김남선,; 김희정,; 조윤제,; 정지윤,; 김미경,; 이규식,

doi:10.3839/jabc.2014.037

Cited by 16 publications

(6 citation statements)

References 3 publications

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“…Therefore, it is necessary to have surveillance programs to analyze the trend of pesticide residues in this area of leafy vegetables. Some studies were conducted on pesticide residues of vegetables for a period of not more than five years in South Korea [ 13 , 17 , 18 , 19 , 20 , 21 ]. These papers mainly dealt with research on residual pesticides for the entire agricultural product range and health risk assessment.…”

Section: Introductionmentioning

confidence: 99%

Pesticide Residues and Risk Assessment from Monitoring Programs in the Largest Production Area of Leafy Vegetables in South Korea: A 15-Year Study

Park¹,

Yang²,

Lee³

et al. 2021

Foods

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: Leafy vegetables are widely consumed in South Korea, especially in the form of kimchi and namul (seasoned vegetables) and are used for wrapping meat. Therefore, the management of pesticide residues in leafy vegetables is very important. A total of 17,977 samples (49 leafy vegetables) were mainly collected in the largest production area of leafy vegetables (Gwangju Metropolitan City and Chonnam Province) in South Korea. They were analyzed within the government’s monitoring programs (Gwangju Metropolitan City) of pesticide residues between 2005 and 2019. Pesticide residues were found in 2815 samples (15.7%), and 426 samples (2.4%) from among these exceeded the specified maximum residue limits (MRLs). Samples exceeding the MRLs were mostly detected in spinach, ssamchoo (brassica lee ssp. namai), crown daisy, lettuce, and perilla leaves. Azoxystrobin, dimethomorph, and procymidone were the most frequently detected pesticides. However, procymidone, diniconazole, and lufenuron were found to most frequently exceed the MRLs. The rate of MRLs exceeding has been managed below the average (2.4%) more recently than in the past in this area. Further, leafy vegetables with the most violations of the MRLs in our study in South Korea were not harmful to health by a risk assessment (the range of the hazard index was 0.001–7.6%).

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Section: Introductionmentioning

confidence: 99%

Pesticide Residues and Risk Assessment from Monitoring Programs in the Largest Production Area of Leafy Vegetables in South Korea: A 15-Year Study

Park¹,

Yang²,

Lee³

et al. 2021

Foods

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“…Rice is a major grain and plays a significant role in the human diet; it is consumed as a staple food by more than half of the global population, and thus, is an important part of plans that aim to secure basic food resources for poverty eradication and dealing with undernutrition [1,2]. Pesticides are an important part of rice production; they contribute to the prevention and control of pests and diseases, as well as improvement in quality during the cultivation and storage of rice and other agricultural products [3]. In addition, pesticides play an important role in reducing agricultural labor and production costs, and therefore, contribute significantly toward the improvement of the lives of farmers [4].…”

Section: Introductionmentioning

confidence: 99%

“…However, most pesticides are not found in nature and are chemically synthesized as organic compounds; these pesticides are harmful to human health as their residues in agricultural products can lead to chronic toxicity. Therefore, problems involving pesticide residues have been widely discussed [3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Residual characteristics of etofenprox in the processing stages of rice cakes and cookies

Lee

2021

PLoS ONE

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The changes in residual amounts of an insecticide (etofenprox) in processed rice cakes and cookies were investigated in this study. Test samples were sprayed with etofenprox during rice cultivation, and brown rice samples were dipped in a pesticide solution to investigate the effects of washing and processing. A multiresidue method for multiclass pesticides was employed for etofenprox analysis using a high-performance liquid chromatography–ultraviolet detector setup. Etofenprox was not detected in polished rice that was processed into rice cakes and cookies. The etofenprox residue levels were 2.13 mg/kg in each processing stage of brown rice products that were dipped in 400 mg/kg etofenprox solutions. The residual amounts of etofenprox in washed/polished rice and rice flour obtained by grinding were 1.25 and 0.77 mg/kg, respectively. The residual levels were 0.38 mg/kg in rice cakes prepared by cooking rice flour in a steamer for 20 min (a decrease of 82.1% compared to that in polished rice), 0.47 mg/kg in rice cookies baked in an oven for 20 min (a decrease of 78.0%), and 0.21 mg/kg in fried rice cookies (a decrease of 90.2%). Overall, the residual levels of etofenprox decreased in a range of 40–100% during the processing of rice cakes and cookies.

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“…Pesticides are important agricultural materials for rice production; they prevent and control pests and diseases and improve the quality of agricultural products during cultivation and storage (Kim et al, 2014 ). Pesticide residues in agricultural products may be unintentionally consumed, leading to chronic toxicity over time; thus, careful pesticide management is a vital undertaking (Hayes and Laws, 1993 ; Kim et al, 2014 ; Rhee, 2013 ). Several countries have established maximum residue limits (MRLs), which are defined as the levels of pesticide residues that will not harm the human body even when consumed every day for a lifetime.…”

Section: Introductionmentioning

confidence: 99%

“…The DOM is a measure of the percentage or degree of bran and germ removed from brown rice kernels. Kim et al ( 2014 ) reported that the residual levels of phenthoate in polished rice decreased by 51% after washing but showed no change after cooking owing to its heat stability. Medina et al ( 2020 ) reported that washing and soaking only reduced pesticide levels by 0.40–4.28%; however, when the rice was presoaked, washed, and cooked, pesticide levels decreased by 57.72, 70.39, and 87.50%, respectively.…”

Section: Introductionmentioning

confidence: 99%

Effect of rice milling, washing, and cooking on reducing pesticide residues

Lee

Cho

Park

et al. 2023

Food Sci Biotechnol

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The effects of milling, washing, and cooking on etofenprox, flubendiamide, and tebufenozide levels in brown and polished rice were investigated by HPLC using a UV detector. The reduction rates of etofenprox, flubendiamide, and tebufenozide after milling were 68.74–93.16%, 64.49–90.25%, and 69.74–92.58%, respectively, 11.64–41.44%, 31.36–65.37%, and 31.61–73.79%, respectively, after washing brown rice, and 30.85–82.08%, 52.13–83.05%, and 43.04–83.89%, respectively, after washing polished rice. The residue levels of the three pesticides in brown rice decreased after electric and pressure cooking by 56.49 and 54.41%, 75.80 and 73.42%, and 70.01 and 71.27%, respectively, and the corresponding levels in polished rice decreased after electric and pressure cooking by 85.58 and 85.82%, 86.70 and 87.06%, and 89.89 and 89.68%, respectively. In conclusion, various processing methods decrease the residual levels of etofenprox, flubendiamide, and tebufenozide in rice.

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Monitoring and Risk Assessment of Pesticide Residues for Circulated Agricultural Commodities in Korea-2013

Cited by 16 publications

References 3 publications

Pesticide Residues and Risk Assessment from Monitoring Programs in the Largest Production Area of Leafy Vegetables in South Korea: A 15-Year Study

Pesticide Residues and Risk Assessment from Monitoring Programs in the Largest Production Area of Leafy Vegetables in South Korea: A 15-Year Study

Residual characteristics of etofenprox in the processing stages of rice cakes and cookies

Effect of rice milling, washing, and cooking on reducing pesticide residues

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