Pesticide residues in Brassica vegetables and exposure assessment of consumers

Łozowicka, Bożena; Jankowska, Magdalena; Kaczyński, Piotr

doi:10.1016/j.foodcont.2011.11.017

Cited by 111 publications

(60 citation statements)

References 40 publications

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“…Broccoli samples were prepared according to the original matrix solid-phase dispersion method described in our previous publication Łozowicka et al [4]. The scheme of the extraction procedure is presented in Fig.…”

Section: Sample Preparation and Chromatographic Analysismentioning

confidence: 99%

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Investigations on fungicide removal from broccoli by various processing methods

Łozowicka¹,

Jankowska²,

Rutkowska³

2014

Desalination and Water Treatment

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A B S T R A C TThe removal of five fungicide residues from the broccoli matrices were achieved by various processing methods. The influence of washing with chlorinated and ozonated water, blanching and cooking on the concentration of azoxystrobin, boscalid, iprodione, metalaxyl, and pyraclostrobin has been studied on the broccoli samples collected from experimental plots over two weeks after the application. The analysis of five pesticides was carried out by gas chromatography with nitrogen-phosphorous and electron capture detection (GC-NPD/ECD) and matrix solid-phase dispersion as the sample preparation method. Fungicides levels in the unprocessed broccoli samples were 0.16-4.34 mg/kg. The washing of the matrices with chlorinated and ozonated water was not as effective as cooking in the removal of residual pesticides. Washing with chlorinated and ozonated water reduced concentration up to 45.9 and 49.0%, respectively. Blanching and cooking decreased residues up to 50 and 87%, respectively. Our results show that the cooking process has a great potential in the process of removing residual pesticides from broccoli.

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Section: Sample Preparation and Chromatographic Analysismentioning

confidence: 99%

“…Thus, pesticides can be often detected in those vegetables [3,4]. Occurrence of various pesticide residues in vegetables has been widely studied and published by many researchers [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Investigations on fungicide removal from broccoli by various processing methods

Łozowicka¹,

Jankowska²,

Rutkowska³

2014

Desalination and Water Treatment

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“…[143,144] through food consumption with frequent results to indicate minor exposure [9,67]. Additionally, other data imply that chronic intake of pesticides via food consumption, total dietary, residential and occupational exposure throughout lifespan may have detrimental impact on human health [9,66,67].…”

Section: Precautionary Practice Referencementioning

confidence: 99%

“…Most hazards are more dangerous for vulnerable individuals such as pregnant and breastfeeding women, prenatal, natal and early childhood [7,8]. The latter are very susceptible to chemical threats, as being in early development and having a dietary pattern (higher food intake per kg body weight) that differs notably from that of adults [9].…”

Section: Introductionmentioning

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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“…Excessive use of insecticides also induces resistance development in target pests as well as killing beneficial organisms such as pollinators (especially bees) and natural enemies (insect parasitoids and predators) (Pedigo and Rice, 2006). The greatest concern with use of chemical insecticides in vegetable production is their potential poisonous effects on human health through dietary exposure (USFDA, 2006;McKone et al, 2007;Lu et al, 2008Lu et al, , 2010Łozowicka et al, 2012). There is therefore a need for alternatives to chemical insecticides that can be cheaper and easily accessible to small-scale farmers, as well as being safe to humans and the environment.…”

Section: Introductionmentioning

confidence: 99%

Laboratory assessment of insecticidal properties of Tagetes minuta crude extracts against Brevicoryne brassicae on cabbage

Phoofolo¹

2013

J. Entomol. Nematol.

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The cabbage aphid, Brevicoryne brassicae is one of the most serious insect pests of cabbage in Lesotho. Chemical insecticides for efficient control of this pest are often unaffordable for resource-poor farmers. As a first step in a search for effective pest management techniques that can be affordable and easily available to these farmers, the aphicidal activities of Tagetes minuta crude extracts were evaluated against the cabbage aphid. A comparison was made on lethal and sub-lethal effects of T. minuta crude extracts from acetone, methanol, water and a mixture of acetone/methanol/water (7:7:1, v:v). The solvent system that produced the most toxic extract was the mixture, followed by methanol and water, whereas acetone produced the least toxic extract. The sub-lethal effect on cabbage aphid fecundity was well described by linear regression equations that showed significant reduction in fecundity as the concentration of crude extracts increased. The extract from the mixture solvent system had the strongest effect on fecundity.

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Pesticide residues in Brassica vegetables and exposure assessment of consumers

Cited by 111 publications

References 40 publications

Investigations on fungicide removal from broccoli by various processing methods

Investigations on fungicide removal from broccoli by various processing methods

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

Laboratory assessment of insecticidal properties of Tagetes minuta crude extracts against Brevicoryne brassicae on cabbage

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