Effects of processing on pesticide residues in peaches intended for baby food

Abstract

Peaches containing added residues of chlorpyrifos-methyl, fenitrothion, procymidone and vinclozolin were used for simulated industrial processing in the manufacture of baby food puree. Residues were determined in raw material, in intermediate products at crucial steps of the processing procedure and in final products. Determination of residues was performed by an analytical method, distinguished by high sensitivity, based on acetone extraction, a two-step clean-up/pre-concentration on graphitized carbon and SAX/PSA sorbent, and GC-ECD. The results of the study were interpreted with respect to enforcement of the stringent Maximum Residue Limit (MRL) of 0.01 mg kg−1 established by the European Commission (EC) for any pesticide in baby food. Peeling was identified as the most effective procedure in reducing residues. Thermal treatment (concentration and sterilisation) substantially reduced organophosphate (chlorpyrifos-methyl, fenitrothion) residues, whereas procymidone and vinclozolin residue levels were increased in peach puree.