The efficacy of washing strategies in the elimination of fungicide residues and the alterations on the quality of bell peppers

Rodrigues, Alessandra Aparecida Zinato; Queiroz, Maria Eliana Lopes Ribeiro de; Faroni, L. R. D.; Prates, Lucas Henrique Figueiredo; Neves, Antônio Augusto; Oliveira, André Fernando de; Freitas, Jéssika Faêda de; Heleno, Fernanda Fernandes; Zambolim, Laércio

doi:10.1016/j.foodres.2021.110579

Cited by 9 publications

(4 citation statements)

References 57 publications

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“…The reason for this difference may be that the vegetables detected in this study are instant foods after processing and cooking, while the vegetables reported in the literature are unprocessed raw foods. Previous studies have reported that a significant decline occurs in the residual level of chlorothalonil in vegetables after washing, processing, and cooking. − In a study on the processing factors of chlorothalonil in tomatoes, the residual levels of chlorothalonil in tomatoes were reduced by 49, 75, and 99% after water, mechanical, and thermal technological processes, respectively.…”

Section: Resultsmentioning

confidence: 97%

Chronic Health Risk for Chinese Adults and Breastfed Infants on Dietary Exposure to Chlorothalonil and Its Main Metabolite

Zhang

Shen

et al. 2023

J. Agric. Food Chem.

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This study presents the first nationwide study on the chronic health risks of chlorothalonil and its metabolite (4-OHchlorothalonil) for Chinese adults and breastfed infants via dietary intake. The determination of chlorothalonil and 4-OHchlorothalonil in dietary samples was accomplished by cold-induced liquid−liquid extraction using liquid chromatography�highresolution mass spectrometry. Chlorothalonil and 4-OH-chlorothalonil were detected in 43.1 and 46.1% of total dietary samples, respectively, while only 4-OH-chlorothalonil was detected in 100% of breast milk samples. Chlorothalonil and 4-OH-chlorothalonil residues in dietary samples of Northwest China and Shandong regions were higher in comparison to those of other regions. No correlation between 4-OH-chlorothalonil residues in breast milk and adult daily dietary intake to total chlorothalonil indicates the presence of other exposure routes besides dietary exposure. Furthermore, a residue analysis of 4-OH-chlorothalonil in breast milk between urban and rural areas in all sampling locales showed no statistical difference (p > 0.05). The findings of this study reveal that the chronic health risks caused by dietary exposure to chlorothalonil and 4-OH-chlorothalonil are low for Chinese adults and breastfed infants.

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Section: Resultsmentioning

confidence: 97%

Chronic Health Risk for Chinese Adults and Breastfed Infants on Dietary Exposure to Chlorothalonil and Its Main Metabolite

Zhang

Shen

et al. 2023

J. Agric. Food Chem.

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“…Three different sanitizing solutions were prepared: (a) sodium hypochlorite-based solution, at the concentration suggested by the manufacturers (2%). Based on technical data sheet, 100 ml of product at the used concentration contain about 0.02 g of SH active ingredient equal to 0.02 of active chlorine; (b) sodium bicarbonate solution at 15 mg/ml was selected based on the available literature and concentrations used to sanitize and remove pesticide residues on fruits and vegetables (Gil, Selma, L opez-Gálvez, & Allende, 2009;Rodrigues et al, 2021); (c) CEO emulsion at 0.5%, concentration chosen on the basis of a previous study (Rossi et al, 2019) where 5 μL/ml of CEO reduced Salmonella attachment to lettuce surface, still maintaining the fresh-like appearance of the vegetable. The EO was purchased from Zuccari srl, Trento, Italy.…”

Section: Samples Preparation and Treatmentsmentioning

confidence: 99%

Comparing the effectiveness of Cinnamomum zeylanicum essential oil and two common household sanitizers to reduce lettuce microbiota and prevent Salmonella enterica recontamination

Rossi

Maggio

Casaccia

et al. 2022

Journal of Food Safety

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The washing step is necessary to remove biological and physical hazards from minimally processed vegetables. Nevertheless, the risk of foodborne diseases could persist even after washing due to postsanitizing contamination, and little is known about the antimicrobial effect of residual sanitizers. This study was conducted to compare the effectiveness of sodium hypochlorite (SH), sodium bicarbonate, and Cinnamomum zeylanicum essential oil (CEO) as sanitizers on lettuce (8 C, 48 h). First, the effect of sanitizers in reducing total aerobic mesophilic and psychrotrophic bacteria, yeast and molds, lactic acid bacteria, and Enterobacteriaceae on lettuce was evaluated with some insights on lettuce quality attributes (pH, color, and sensory analysis). Then, the capability of the treatments in preventing postwashing Salmonella adhesion on lettuce surface was investigated. Commercial SH disinfectant (solution at 2%) and CEO (0.5%) reduced microbial contamination in lettuce, without affecting the overall acceptability after 48 h at 8 C. SH reduced postsanitizing Salmonella adhesion of about 2.7 Log colony forming unit (CFU)/g. The microbial reduction was confirmed by confocal laser scanning microscopy, which also evidenced Salmonella internalization within stomata. Interestingly, CEO as well reduced Salmonella adhesion but with lower efficacy (0.44-1.00 Log CFU/g reduction), while sodium bicarbonate (15 mg/ml) was not effective. In conclusion, SH and CEO seem to be effective sanitizing agents, capable of improving the microbiological profile of fresh produce. In addition, the residual sanitizers, that remain on lettuce after washing, play a role in reducing Salmonella adhesion. | INTRODUCTIONVegetables are easily subjected to microbial contamination that occur along the production chain. In particular, lettuce has been associated with high-profile outbreaks causing severe illnesses (Herman, Hall, & Gould, 2015), such as those caused by Escherichia coli, Salmonella spp., and Listeria monocytogenes (Ku, Chiu, Shen, & Jenks, 2020;Kyere, Palmer, Wargent, & Flint, 2018). Recently, different reports of European countries have linked food-borne outbreaks to the crosscontamination occurring in the domestic kitchens (Duthoo et al., 2020), especially for vegetables that are consumed raw. In particular, Salmonella spp. can be transferred from food products to

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“…Postharvest washing using a variety of common household products has been shown to effectively reduce pesticide residues on fresh produce surfaces. 2,[4][5][6] Baking soda (sodium bicarbonate, NaHCO 3 ) was demonstrated as one of the most promising agents [7][8][9][10][11][12] by removing the active ingredient (AI) in the cuticular wax layer of fresh produce through alkaline hydrolysis. 13 Adjuvants are commonly added to pesticide formulations to enhance their effectiveness, 14 with non-ionic surfactants being one of the most popular types.…”

Section: Introductionmentioning

confidence: 99%

“…Postharvest washing using a variety of common household products has been shown to effectively reduce pesticide residues on fresh produce surfaces 2,4‐6 . Baking soda (sodium bicarbonate, NaHCO 3 ) was demonstrated as one of the most promising agents 7‐12 by removing the active ingredient (AI) in the cuticular wax layer of fresh produce through alkaline hydrolysis 13 …”

Section: Introductionmentioning

confidence: 99%

Quantifying the effect of non‐ionic surfactant alkylphenol ethoxylates on the persistence of thiabendazole on fresh produce surface

Du,

Gao,

2023

J Sci Food Agric

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BACKGROUNDUnderstanding the role of adjuvants in pesticide persistence is crucial to develop effective pesticide formulations and manage pesticide residues in fresh produce. This study investigated the impact of a commercial non‐ionic surfactant product containing alkylphenol ethoxylates (APEOs) on the persistence of thiabendazole on apple and spinach surfaces against the 30 kg m−3 baking soda (sodium bicarbonate, NaHCO3) soaking, which was used to remove the active ingredient (AI) in the cuticular wax layer of fresh produce through alkaline hydrolysis. Surface‐enhanced Raman scattering (SERS) mapping method was used to quantify the residue levels on fresh produce surfaces at different experimental scenarios. Four standard curves were established to quantify surface thiabendazole in the absence and presence of APEOs, on apple and spinach leaf surfaces, respectively.RESULTSOverall, the result showed that APEOs enhanced the persistence of thiabendazole over time. After 3 days of exposure, APEOs increased thiabendazole surface residue against NaHCO3 hydrolysis on apple and spinach surfaces by 5.39% and 10.47%, respectively.CONCLUSIONThe study suggests that APEOs led to more pesticide residues on fresh produce and greater difficulty in washing them off from the surfaces using baking soda, posing food safety concerns. © 2023 Society of Chemical Industry.

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The efficacy of washing strategies in the elimination of fungicide residues and the alterations on the quality of bell peppers

Cited by 9 publications

References 57 publications

Chronic Health Risk for Chinese Adults and Breastfed Infants on Dietary Exposure to Chlorothalonil and Its Main Metabolite

Chronic Health Risk for Chinese Adults and Breastfed Infants on Dietary Exposure to Chlorothalonil and Its Main Metabolite

Comparing the effectiveness of Cinnamomum zeylanicum essential oil and two common household sanitizers to reduce lettuce microbiota and prevent Salmonella enterica recontamination

Quantifying the effect of non‐ionic surfactant alkylphenol ethoxylates on the persistence of thiabendazole on fresh produce surface

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