Chapter 47 - Residues of Pesticides and Polycyclic Aromatic Hydrocarbons in Olive and Olive-Pomace Oils by Gas Chromatography/Tandem Mass Spectrometry

Abstract

Pesticide residues reaching consumers come essentially from four different sources, namely: (a) the use of pesticides on farms; (b) their application to harvested produce; (c) their presence in imported foods; and (d) banned substances discharged into the environment. In recent years, pesticide levels in vegetable foods, fish, meat, and fruit have risen to alarming levels according to the scientific community and food safety officials, both in Europe and elsewhere; this has been especially so in Spain, where these toxins can reach essential ingredients of consumers' daily diet such as olive oil. This chapter concerns the determination of pesticide residues in olive oil and related products. Olive oil is in fact an indispensable ingredient of the Mediterranean diet on account of its nutritional and biological properties. As such, it is being increasingly used in other European countries, and also in eastern and western regions of the world which demand strict control of the presence of contaminants reaching oil by effect of the agricultural treatments used to protect olive trees from pests, weeds and undergrowth. The Codex Alimentarius Commission of the Food and Agriculture Organization of United Nations (FAO) and the World Health Organization (WHO) have jointly established maximum residue limits (MRLs) for pesticides in olives and olive oil. Also, the European Community has set maximum tolerated levels for pesticide residues in and on some products of plant origin including olives.