The pesticide residue changes during food processing and ... · Conclusion Ⅴ. Future scope. ......
Transcript of The pesticide residue changes during food processing and ... · Conclusion Ⅴ. Future scope. ......
The pesticide residue changes duringThe pesticide residue changes during
food processing and storagefood processing and storage
Fengshou Dong Ph.D.Fengshou Dong Ph.D.
Institute of Plant ProtectionInstitute of Plant Protection
Chinese Academy of Agricultural Sciences, Chinese Academy of Agricultural Sciences,
20 February 2012
OutlineOutline
. Introduction
. Effects of storage on pesticide residues
Effects of processing on pesticide residues. Effects of processing on pesticide residues
. Conclusion
. Future scopeⅤ
Part Ⅰ Introduction
Food safety
Part Ⅰ Introduction
y
Part Ⅰ IntroductionPart Ⅰ Introduction Pesticide is any substance or mixture of substances intended for preventing,
destroying, repelling, or mitigating any pest.y g p g g g y p
“Pesticide” includes herbicides, fungicides, insecticides, or any other substance used to control pests.
Part Ⅰ IntroductionPart Ⅰ Introduction The pesticide residues, left to variable extent in the food materials after
harvesting, are beyond the control of consumer and have deleterious effect on human health. The presence of pesticide residues is a major bottleneck in the international trade of food commodities. The localization of pesticides in foods varies with the nature of pesticide molecule, type and portion of food material and environmental factors The food crops treated with food material and environmental factors. The food crops treated with pesticides invariably contain unpredictable amount of these chemicals, therefore, it becomes imperative to find out some alternatives for decontamination of foods.
MRL: Maximum Residue LimitsMRL: Maximum Residue Limits
Part Ⅰ IntroductionPart Ⅰ Introduction • Raw Agricultural Commodity (RAC): Any food in its raw
or natural state, including all fruits that are washed, colored, or otherwise treated in their unpeeled natural form prior to marketing.
• MRLs t h d l d diti• MRLs are set on unwashed, unpeeled commodities
Part Ⅰ IntroductionPart Ⅰ Introduction • Processed Agricultural Commodity (PAC): raw
agricultural commodity that has been subject to processing, like tomato paste, wine, and orange juice.
Part Ⅰ IntroductionPart Ⅰ Introduction
IncreaseIncrease
dddecreasedecrease metabolitesmetabolitesDrying, concentration
P li hiPeeling, washing More toxic substance
The effect of processing
Part Ⅰ IntroductionPart Ⅰ Introduction
PF P i F t P ti l tPF = Processing Factor = Proportional amount by which residues change when processed
)Kgmg(commodity raw in theion concentrat residue)Kgmg(commodity processed in theion concentrat residuePF 1
-1
PF<1:REDUCTION FACTOR
PF>1: CONCENTRATION FACTORPF 1: CONCENTRATION FACTOR
Part Ⅰ IntroductionPart Ⅰ Introduction How Do Pesticides Get Into Processed Foods?
• Direct Treatment of raw commodities prior to harvest or after harvestharvest or after harvest
• treatment of storage facilities for processed foods
This talk will focus on the fate of pesticide residues when treated raw p
commodities are processed.
Part Ⅰ IntroductionPart Ⅰ Introduction
• Determine whether residues concentrate or reduce when raw commodity is processed
• Determine whether MRLs are needed in theDetermine whether MRLs are needed in the processed commodities
• Refine dietary exposure assessment• Refine dietary exposure assessment
Part Ⅱ Effects of storage on pesticide residuesProper storage of unprocessed food of plant origin includes maintaining at appropriate temperatures, away from light, under the proper percentage of humidity and in such a way tounder the proper percentage of humidity and in such a way to keep it clean and safe prior the further management of the product.
Temperature control
cold storage
Part Ⅱ Effects of storage on pesticide residues
1
2
Pesticide volatilizationPesticide volatilization
Pesticide penetrationPesticide penetration
TemperatureTemperature
2
3
Pesticide penetrationPesticide penetration
Pesticide metabolismPesticide metabolism
4 Certain microbial growthCertain microbial growth
5 The reduction of moisture lossThe reduction of moisture loss
Part Ⅱ Effects of storage on pesticide residuesGrains are frequently stored long term (3-36 months) at ambient temperatures in bulk silos whereat ambient temperatures in bulk silos where insecticides may be applied post-harvest to reduce losses from storage pests . Grain based foodslosses from storage pests . Grain based foods therefore have the potential to be a major source of residues in the diet for these insecticides.residues in the diet for these insecticides.
Part Ⅱ Effects of storage on pesticide residues
organophosphates •pesticide nature
• type of applied f l ti
malathionformulation
•storage temperature
pirimiphos methyl
chlorpyrifos methyl•storage temperature and humidity
(Uygun et al., 2005; Uygun et al., 2007)
Part Ⅱ Effects of storage on pesticide residues
Most high moisture unprocessed foods must be held in g pchillers or refrigerators (0 to 5 ) for short to medium storage or deep frozen (-10 to -20 ) for longer periods.
Part Ⅱ Effects of storage on pesticide residues
Pesticide volatilization1
Slow acidic hydrolysis2
Studies on a variety of pesticides on whole food-stuffs under cool or frozen storage often have shown thatunder cool or frozen storage often have shown that residues are stable or degraded slowly.
(Athanasopoulos et al., 2000; Athanasopoulos et al., 2005)
Part Ⅲ Effects of processing on pesticide residues
processing of food commodities
generally implieswashingjuicing
generally implies the transformation of the perishable
raw commodity to value-added
product.
Processing PeelingWine making
comminutioncooking
Part Ⅲ Effects of processing on pesticide residuesWashing: The preliminary step in both household and commercial food preparationRinesability
Part Ⅲ Effects of processing on pesticide residues
the location of the residue
The effectiveness
of
the age of the residue
of
washing the water solubility of the pesticide
the temperature and type of wash
Part Ⅲ Effects of processing on pesticide residuesPeeling is an important step in the processing of most fruits andvegetables.
Chemical peeling
Mechanical peeling
lipeeling
steam peeling freeze peeling
(Toker & Bayindirli, 2003)
Part Ⅲ Effects of processing on pesticide residues
Part Ⅲ Effects of processing on pesticide residuesjuicing: Commercial juicing operations generally use whole fruit. The residue levels in juices from fruits or vegetables are generally reduced by 70-100% and their reduction depends on the partitioning ratio of the pesticide between the fruit skin, pulp and the juice Th l b d t hi h ft i l d th ki t i b t ti l idThe pulp or pomace by-products, which often include the skin, retain a substantial residues.
Clarification by filtration or centrifugation in juice processing may further eliminate pesticide residues retained in suspended particles;pesticide residues retained in suspended particles;
juice concentration by vacuum may concentrate the pesticides in juice product.
Part Ⅲ Effects of processing on pesticide residues
Comminution: comminution of tissues in chopping, blending etc. leadstissues in chopping, blending etc. leads to release of enzymes and acids which may increase the rate of hydrolytic and other degradative processes on residues. F l fi h i fFor example, fine chopping of crop samples leads to rapid degradation of EBDC fungicide However mostEBDC fungicide. However most pesticides are relatively stable in acidic tissue.
S. Kontoua etc. 2004;
Food Additives and Contaminants
Part Ⅲ Effects of processing on pesticide residues
b lfcarbosulfanthiodicarb
Acid sensitivedioxacarb EBDCssensitive pesticide
dioxacarb EBDCs
benfuracarb pymetrozine
Part Ⅲ Effects of processing on pesticide residuesCooking: the act of preparing food for eating by the application of heat. Pesticide residues might be vaporized, hydrolyzed and thermal degraded during cooking.
TIME
SYSTEM WATER
CONDITION
MOISTURE TEMPERATURE
Part Ⅲ Effects of processing on pesticide residuesWine making: pesticide residue present on grapes often remain adsorbed in lees at relevant levels, and it could transferred to the wine in low percentages after fermentation Mainly on the initialwine in low percentages after fermentation. Mainly on the initial partition of a pesticide residue between the must and lees.
i iWine making
Part Ⅲ Effects of processing on pesticide residues
Drying: The Drying is the oldest method of preserving food. As compared with other methods, drying is quite simple. Food can be dried in several ways, for example, by the sun or in an oven or a food dryer can also be used. Drying has been found to reduce the pesticide residues considerably.considerably.
Sun Dryingy g
Part Ⅲ Effects of processing on pesticide residuesMETABOLITES : the metabolites of pesticide during the food processing is a hot issue, particularly those involving use of heat or chemicals. Although no examples are available of pesticides where food processing has resulted in theexamples are available of pesticides where food processing has resulted in the production of new metabolites, the proportions of various metabolites may change from those found in field or laboratory studies on whole plants.
Part Ⅲ Effects of processing on pesticide residuesDegradation of acephate and its metabolite methamidophos in rice during processing and storage
Commercial processing Simulating Home processing
Part Ⅲ Effects of processing on pesticide residues
Name
Paddy rice Drying Hulling polishing
Raw Rice Brown Rice Brown Rice Brown Rice PolishRawrice
Ricehull
Brownrice
Ricehull
Brownrice
Ricehull
Brownrice
Ricebran
Polishedrice
Acephate
3.71±0.04
11.7±0.2
0.92±0.04
9.42±0.2
0.84±0.01
8.92±0.3
0.8±0.02
1.26±0.07
0.51±0.022
Methamidophos
0.61±0.04
0.88±0.02
0.54±0.02
0.8±0.02
0.43±0.02
0.75±0.01
0.42±0.02
0.6±0.03
0.31±0.02
Amount of acephate and methamidophos residues (mg kg-1) recovered from rice grains after various commercial processes (mean ± SD).
Treatment Acephate Methamidophos
Polished rice 0.51±0.02 0.31±0.02
Water from washingFirst time 0.084±0.002 0.055±0.002
Second time 0.024±0.002 0.029±0.0005
Third time 0.022±0.001 0.014±0.0007
Washed polished rice 0.33±0.009 0.2±0.008
Cooked polished rice 0.082±0.006 0.093±0.006
Distillate 0.078±0.004 0.061±0.002
Amount of acephate and methamidophos residues (mg kg-1) recovered from rice samples after home processes (mean ± SD).
Part Ⅲ Effects of processing on pesticide residues
Brown rice Polished rice Cooked riceRaw rice
Part Ⅲ Effects of processing on pesticide residues
0.6
C 0 4648 0 0229t
0.4
0.5
entra
tion
g/kg
) Ct = 0.2798e-0.0148t
Ct = 0.4648e-0.0229t
0.2
0.3Con
ce (mg
Acephate
Methamidophos
0
0.1
0 10 20 30 40 500 10 20 30 40 50
Time (days)
The methamidophos was found to be more
persistent than acephate
Part Ⅲ Effects of processing on pesticide residues
0.3000 0.3500 0.4000 0.4500
0.5000
Concentra 0.2000
0.2500
0.3000
10
50.0500 0.1000 0.1500 0.2000 0.2500
Time
ation (mg/kg)
50.0500
0.1000
0.1500
Time (m
i
Concentration ( m
30
100.0000
(min)
30
100.0000
n)
mg/kg)
Washing
Concentration of acephate ft hi
Concentration of th id h ft hi
Washing
after washing methamidophos after washing
Part Ⅲ Effects of processing on pesticide residuesDetermination of difenoconazole residue in tomato during
home canning by UPLC-MS/MS
Part Ⅲ Effects of processing on pesticide residues
peeling juicing
simmeringsterilization simmeringsterilization
Part Ⅲ Effects of processing on pesticide residues
Sample difenoconazoleConcentration (mg kg-1) Processing factorConcentration (mg kg 1) Processing factor
Raw tomatoes 6.19 -Washed tomatoes 5.19 0.84Tomato pulp 0.28 0.045Tomato skin 36.06 5.83Tomato puree 0 25 0 040Tomato puree 0.25 0.040Tomato juice 0.15 0.024Tomato seeds LOD -Tomato paste 0.44 0.071Canned tomato paste 0.38 0.061
Table: Residue levels of difenoconazole in raw tomatoes and its products (mg kg-1) and experimental processing factorsTable: Residue levels of difenoconazole in raw tomatoes and its products (mg kg 1) and experimental processing factors.
Part Ⅲ Effects of processing on pesticide residues
7
5
6
kg-1
)
3
4
tratio
n (m
g k
2conc
ent
0
1
Raw Washing Peeling Juicing Concentration Sterilization
Part Ⅲ Effects of processing on pesticide residues
(IF: 2.812)
Part Ⅳ Conclusion
Washing (tap water) 2222--60%60%
Wi ki
7373--91%91%Juicing
Wine making
Peeling
7070--100%100%
Peeling 7070--100%100%
Critical Reviews in Food Science and Nutrition, 51:99–114 (2011)
Part Ⅴ Future scope
• It is necessary to optimize the processing techniques with regard to pesticide residue dissipation and nutrient content.
• Further the bioavailability of nutrients in pesticide id t i t d f d d t b i ti t dresidue contaminated food needs to be investigated as
this aspect has not been explored as yet. • Detailed studies on the fate of metabolites during foodDetailed studies on the fate of metabolites during food
processing are lacking for most of the pesticides. • Some pesticides MRLs should be set on processed
agricultural commodity to perfect the dietary exposure assessment for human health.
Th k f ttTh k f ttThanks for your attenThanks for your atten