Reduction of pesticide residues from teff (Eragrostis tef) flour spiked with selected pesticides using household food processing steps

From field to table: Ensuring food safety by reducing pesticide residues in food

The present review addresses the significance of lowering pesticide residue levels in food items because of their harmful impacts on human health, wildlife populations, and the environment. It draws attention to the possible health risks-acute and chronic poisoning, cancer, unfavorable effects on reproduction, and harm to the brain or immunological systems-that come with pesticide exposure. Numerous traditional and cutting-edge methods, such as washing, blanching, peeling, thermal treatments, alkaline electrolyzed water washing, cold plasma, ultrasonic cleaning, ozone treatment, and enzymatic treatment, have been proposed to reduce pesticide residues in food products. It highlights the necessity of a paradigm change in crop protection and agri-food production on a global scale. It offers opportunities to guarantee food safety through the mitigation of pesticide residues in food. The review concludes that the first step in reducing worries about the negative effects of pesticides is to implement regulatory measures to regulate their use. In order to lower the exposure to dietary pesticides, the present review also emphasizes the significance of precision agricultural practices and integrated pest management techniques. The advanced approaches covered in this review present viable options along with traditional methods and possess the potential to lower pesticide residues in food items without sacrificing quality. It can be concluded from the present review that a paradigm shift towards sustainable agriculture and food production is essential to minimize pesticide residues in food, safeguarding human health, wildlife populations, and the environment. Furthermore, there is a need to refine the conventional methods of pesticide removal from food items along with the development of modern techniques.

Impact of technological processes on tebuconazole reduction in selected cereal species and the primary cereal product, and dietary exposure assessment

Contamination of cereals with tebuconazole (TEB) can affect the dietary risk assessment. This study investigates, for the first time, how mechanical, thermal, physical-chemical, and biochemical processes affect the TEB level in wheat, rye, and barley. The biochemical process of malting was the most effective for tebuconazole reduction (by 86%) in cereals. Thermal processes were also effective, i.e., boiling (70%) and baking (55%). These processes considerably decreased the concentration of tebuconazole, and Procesing Factors (PFs) were from 0.10 to 0.18 (malting), 0.56 to 0.89 (boiling), and 0.44 to 0.45 (baking), respectively. The concentration of TEB was not reduced after the application of mechanical processing. The risk was estimated in dietary exposure assessment on the basis of the highest reported levels of tebuconazole residues bread. At a high level of rye bread consumption, the potential exposure to tebuconazole reached only 3.5% and 2.7% in children and adults, respectively.

A national-scale distribution of organochlorine pesticides (OCPs) in cropland soils and major types of food crops in China: Co-occurrence and associated risks

Organochlorine pesticides (OCPs) are persistent organic pollutants (POPs) that resist degradation in the environment. OCPs remain detectable in cropland systems in China. However, spatial distribution of OCPs across China and associated ecological and health risks, as well as the relationship between levels of OCPs in cropland soils and crops, remain to be elucidated. To fill these gaps, we conducted a national-scale characterization of 19 individual OCPs in cropland soils and food crops including cereals and legumes in China, which were on-spot sampled simultaneously. Sparse canonical correlation analysis was employed to investigate the co-occurrence of OCPs in cropland soils and corresponding food crops. The ecological soil screening levels and risk quotient method were adopted for ecological and health risk assessment, respectively. Dichlorodiphenyltrichloroethanes (DDTs) were dominant in cropland systems, with its levels ranging up to 337 and 22.8 μg/kg in cropland soils and food crops, respectively. The mean ∑OCP levels in cropland soils varied from below the limit of detection to 337 μg/kg. Peanuts were the most contaminated crop, in which endosulfans and hexachlorobenzene (HCB) were co-occurrent with those in cropland soils (correlation coefficient R = 0.999 and 0.947, respectively). Besides, lindane and β-endosulfan in rice were co-occurrent with those in cropland soils (R = 0.810 and 0.868, respectively). The componential ratio analysis indicated fresh inputs of technical DDT, lindane, chlordane, endosulfan, HCB and aldrin. Among these pesticides, ecological impacts of DDTs, lindane, aldrin and β-endosulfan could be expected. Human health risk assessment suggested that daily consumption of the OCP-contaminated food crops raises a health concern especially for male teens. It is concluded that OCPs remain present in cropland systems in China at levels that raise a concern for both environment and human health.

Pesticide Residues and Effect of Household Processing in Commonly Consumed Vegetables in Jimma Zone, Southwest Ethiopia

The long-term and indiscriminate use of pesticides has resulted in serious health effects. Aside from that, developing countries do not have any monitoring systems in place to prevent the consumption of high levels of pesticides in foods. Therefore, this study aimed to determine pesticide residues and the effect of processing in commonly consumed vegetables in the southwestern part of Ethiopia. In total, 12 samples of 1 kg of each type of vegetable were collected from selected markets. Moreover, as a solution to pesticide residue problems in vegetables, the effect of different processing methods such as washing, peeling, boiling, and their cumulative effect was studied. In the analytical procedure, the modified Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) extraction with florisil as a cleanup sorbent was used and the identification of pesticides was done by using gas chromatography with an electron capture detector (GC-ECD). The parent p,p'-DDT was detected at a concentration of 0.015 mg/kg in potato samples from the Serbo market and a concentration of 0.516, 0.232, 0.174, and 1.512 mg/kg in Merkato, Kochi, Serbo, and Shebe onion samples, respectively. P`p-DDT is detected at a high concentration compared to its metabolites (p,p'-DDE and p,p'-DDD), which is an indication of recent use. DDT and its metabolites, other organochlorines (lindane, γ-chlordane, dimethachlor, and heptachlor), and pyrethroids (cypermethrin and deltamethrin) exceeded the recommended limits by FAO and WHO in multiple samples of potato, onion, and cabbage. The processing result showed that washing, boiling, and the combination of the two revealed a 100% reduction in o,p'-DDT, and p,p'-DDT pesticides detected in cabbage. In conclusion, multiple residues were detected in the three vegetables studied, indicating that pesticides were applied intensively. Pesticide levels were reduced by home processing procedures, which is important for consumer safety.

Determination of the Most Efficient Household Technique for the Reduction of Pesticide Residues from Raw Fish Muscles

Substantial quantities of pesticides are routinely applied to enhance agricultural crop production. Pesticides used in this way continuously accumulate in the environment and in foods. Harvested crops contain pesticide residues at various concentrations, with potential harmful impacts on human health. Hence, it is of value to identify techniques for the effective decontamination of tainted foods. However, cleaning with water or household agents, e.g., acetic acid and sodium bicarbonate, are recognized treatments for the efficient degradation of pesticides from vegetables and fruits. There is an apparent void of information about the decontamination treatments for raw fishes using household agents that are affordable for all classes of consumers. Hence, the present study was performed to determine the most efficient household technique for reducing pesticide residue levels from precooked raw fish to ensure the utmost food safety. Fish muscles of four species of fishes, viz., Clarias gariepinus, Channa striatus, Anabas testudineus and Trichogaster trichopterus, were treated with six treatments: washing with running tap water (T1), dipping in normal water (T2), dipping in 2% salt solution (T3), dipping in 2% vinegar (T4), dipping in 0.1% sodium bicarbonate solution (T5) as well as dipping in 0.1% sodium bicarbonate solution + 2% vinegar + 2% salt solution + lemon juice (T6), as fish muscle is the major consumable portion of fish. The current study demonstrated that the removal percentage of lindane, heptachlor, aldrin, endosulfan, dieldrin, endrin, DDT, methoxychlor and cypermethrin residues against the treated household treatments, in downward order, were soaking in 0.1% sodium bicarbonate solution + 2% vinegar + 2% salt solution + lemon juice solution (T6) > soaking in 2% vinegar (T4) solution > soaking in 0.1% sodium bicarbonate (T5) solution > soaking in 2% salt (T3) solution > washing with running tap water (T1) > soaking in stable normal water (T2). The treatment of raw fish muscle samples by soaking them in 0.1% sodium bicarbonate solution + 2% vinegar + 2% salt solution + lemon juice was found to be the most efficient household treatment, performing significant reductions (%) in pesticide concentration: 72−80% (p < 0.05) in Channa striata, 71−79% (p < 0.05) in Clarias gariepinus, 74−80% (p < 0.05) in Anabas testudineus as well as 78−81% (p < 0.05) in Trichogaster trichopterus before cooking.

Estimation of chronic dietary intake of pesticide residues

OBJECTIVE

To estimate the maximum theoretical daily intake of pesticides potentially consumed, chronically, by the Brazilian population.

METHOD

By using data from the food consumption section of the 2008-2009 Household Budget Survey to characterize the population diet, a database was built to group the foods based on the NOVA classification. Considering the maximum residue limit values of each pesticide authorized in the country until 2016, the limits of all consumed foods were added and multiplied by the amount consumed, resulting in the maximum theoretical intake index, which was compared with the acceptable daily intake.

RESULTS

The results show that, of the 283 pesticides considered in the database, 71 (25%) compounds had estimates of zero intake, 144 compounds (50.8%) reached acceptable daily intake values and 68 compounds (24%) showed median intake that exceeded the acceptable daily value. The pesticide intake estimation according to the different regions of the country showed a variation in the amount of compounds that exceeded the acceptable daily intake (48 to 69 substances) due to the different consumption patterns. The categories of products that most exceeded the limits were the insecticides, herbicides and fungicides.

CONCLUSION

The application of this methodology is valid for the first step in risk assessment, but the resulting values may be different from the actual exposure since they do not include other factors, such as the combined use of pesticides or unauthorized products. The importance of developing research on specific national food consumption data in a systematic way is emphasized, which generates data and analyses that allow a detailed risk assessment.

Optimization of a rice cooking method using response surface methodology with desirability function approach to minimize pesticide concentration

Rice is contaminated with pesticides applied in pre and post-harvest. These contaminations could be reduced through household operations like washing and cooking. Therefore, in the present research, a pre-soaking rice cooking method was used to reduce pesticides residues. Response Surface Methodology with Central Composite Design was applied to minimize pesticides concentration by choosing the best soaking time and water:rice grain relation before cooking. A quadratic polynomial equation was obtained. Desirability function approach gave the optimal cooking conditions as 14 h soaking time and water:rice grain relation of 3. This process allowed a pesticide elimination of 100.0%, 93.5%, 98.4%, 98.5%, 99.0%, and 95.0%, of azoxystrobin, cyproconazole, deltamethrin, epoxiconazole, kresoxim-methyl and penconazole, respectively.

Validation of a Rapid Multiresidue Method for the Determination of Pesticide Residues in Vine Leaves. Comparison of the Results According to the Different Conservation Methods

The QuEChERS method was applied to the determination of pesticide residues in vine (Vitis vinifera) leaves by LC-MSMS. The method was validated in-house for 33 pesticides representing 17 different chemical groups, that are most commonly used in grape production. Recoveries for the pesticides tested ranged from 75 to 104%, and repeatability and reproducibility relative standard deviations (RSD_r% and RSD_Rw%) were less than 20%. The method was applied to the analysis of pesticide residues in 17 market brands of vine leaves processed according to three different preservation methods and sampled from the Lebanese market. Dried vine leaves were more contaminated with pesticide residues than those preserved in brine or stuffed vine leaves. The systemic fungicides were the most frequently detected among all the phytosanitary compounds usually applied to grape production. Brine-preserved and stuffed vine leaves contained lower concentrations of the residues but still contained a cocktail of different pesticides.

Effect of household rice cooking on pesticide residues

This investigation shows the pesticide distribution and reduction using three common household cooking methods. Extraction was performed using QuEChERS and solid phase microextraction methodologies for rice and water, respectively. Gas chromatography-mass spectrometry was used. Both methods showed good linearity (r² > 0.9996 and 0.9945), adequate recoveries (between 98.9 and 107.8% and 90.5-104.2%) and relative standard deviations lower than 4.5% and 7.0%, for rice and water, respectively. The initial concentration of deltamethrin, penconazole, kresoxim-methyl, cyproconazole, epoxiconazole and azoxystrobin, were 84.9, 242.2, 298.5, 230.7, 253.4 and 293.5 µg/kg, respectively. Washing and soaking water reduce pesticides only 0.40 to 4.28%. The pesticide reduction during cooking were 20.73 to 57.72%, 32.74 to 70.39%, and 68.87 to 87.50% for traditional, excess water, and pre-soaking rice methods, respectively. Pre-soaking rice with extra water before cooking proved to be the method that generates the greatest reduction.