Abstract
All pesticide residues are toxic by design and pose seriously health dangers to people. We explored an effective cleaning technique of food safety and handling guidelines. Chlorantraniliprole residues on cowpea fruits were determined by LC-MS/MS (liquid chromatography-tandem mass spectrometry) after different cleaning methods. Both soaking the cowpea fruits in water for 15 min and soaking in 0.1% edible vinegar for 15 min followed by rinsing with running tap water for 2 min could effectively remove the chlorantraniliprole residues on cowpea fruits. Cleaning with running tap water for 2 min was the worst cleaning method. Both the treatments of soaking in acidic and neutral pH cleaning solution could generate good removal efficiency of chlorantraniliprole residues on cowpea. Different cleaning solution concentration did not give significant difference removal efficiency. Our research provided the inherent relationship between pesticide residues and cleaning approaches, also the important theoretical basis for risk assessments of food.
Highlights
Pesticide residues on the agricultural produce such as fruits, crops and vegetable are highly regulated today
Our results indicated that cleaning methods including soaking in the water followed by cleaning with running tap water and soaking in 0.1% edible vinegar followed by cleaning with running tap water were the preferred treatment methods
The final concentration was as the concentration of the samples that were soaked in different concentrations of edible vinegar followed by cleaning with running tap water for 2 min
Summary
Pesticide residues on the agricultural produce such as fruits, crops and vegetable are highly regulated today. The pesticide residues is monitored but the cleaning process or processed agricultural products or foods are ignored so far. New less toxic and highly efficient pesticides have been widely applied in agricultural production. Monitoring these novel pesticides such as chlorantraniliprole before and after cleaning process is necessary. These pesticides have low toxicity and low residual on the agricultural products and may degrade during processing or during storage, some degradation products may be more toxic than the parent compounds (St-Amand & Girard, 2004; Luís et al, 2005; Muhammad et al, 2006; Chai et al, 2008). An appropriate cleaning method to remove the residue on produce is important in both household and factory processing to reduce the potential human health risk
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