Reduction Of Pesticide Residues Research Articles

Effect of Food Processing on Reduction of Pesticide Residues in Vegetables

Effect of Food Processing on Reduction of Pesticide Residues in Vegetables

Laboratory device for the evaluation of selective vegetal fibres

Protection of the vineyard against diseases and pests may lead to pesticide residues in the wine. Traces of these active substances, even at concentrations below the legal limits, alarm the consumers and can compromise the potential to sale wines to some markets. A new oenological practice based on the use of selective vegetal fibres for the reduction of pesticide residues in wine is under evaluation by the International Organization of Vine and Wine. This technology, implemented on wine during filtration, is very effective for certain substances and impacts only little the wine quality. A laboratory pilot filtration device has been developed in order to confirm the efficiency of this treatment and its impact on the wine quality before its large-scale use in industrial conditions. This simple device is made of a peristaltic pump and a laboratory filter holder. Several wines with different fibre doses and filtration speeds can be rapidly tested, at bottle scale (75 cl). This pilot filtration device would be a quick and easy tool for the winemakers to evaluate the impact of a filtration on their wines using selective vegetal fibres in terms of efficiency to reduce the pesticide residues, chemical composition and of sensory quality.

Biodegradation potential of deltamethrin by the Bacillus cereus strain Y1 in both culture and contaminated soil

Pesticide residues in soil are closely related to food safety. Microbial degradation is one of the effective ways to remove the pesticide residues. We isolated a potentially deltamethrin degrading bacterium Bacillus cereus strain Y1 and characterized its dissipation capability in both culture and contaminated soil. In liquid medium, the optimal temperature, pH value, and inoculum of dissipation were 30 °C, 7.0, and 7.0% (v/v), respectively. The dissipation rates were 99.4% and 22.8% in 96 h when the initial concentration of deltamethrin were 10 and 100 mg l−1, respectively. Dissipation of deltamethrin followed the pesticide degradation kinetic equation at initial concentrations between 5 and 100 mg l−1. Soil sample was contaminated by deltamethrin with a concentration of 10 mg kg−1, inoculation of 1010 CFU g−1 dry soil, and cultured at 30 °C. The dissipation rate of deltamethrin was 74.9% in 25 days and was only 45.1% in control lacking strain Y1. Results in greenhouse and open field experiments demonstrate that strain Y1 increases the dissipation rate of deltamethrin in both soil and Chinese cabbage. This study provides scientific evidence and support for the agricultural applications of B. cereus strain Y1 in bioremediation to reduce pesticide residues.

Effects of Types of Washing and Peeling in Relation to Pesticide Residues in Tomatoes

Tomatoes are widely consumed and most often without cooking, therefore it is important to estimate the reduction of residues using simple washing procedures. An experiment was carried out to evaluate the effects of household processing such as: washing with water, washing with 10% of vinegar solution and washing with 10% of sodium bicarbonate solution on pesticide residue levels of acetamiprid, azoxystrobin, diflubenzuron, dimethoate, fipronil, imidacloprid, procymidone and thiamethoxam, in spiked tomato samples. The amount of residue remaining in the peel and pulp was also investigated. The pesticide residues were monitored using the quick, easy, cheap, effective, rugged and safe (QuEChERS) extraction and analysed by liquid chromatography tandem mass spectrometry method (LC-MS/MS) in dynamic multiple-reaction monitoring mode (DMRM). The effect of the number of washing treatments (n = 3) and control, with six replicates, differed significantly for all pesticides evaluated (n = 8), but despite washing, fipronil residues were not removed from the tomato samples. Overall, washing with water or other solutions, and peeling before consumption are shown to reduce pesticide residues in tomatoes.

Reduction in residues of deltamethrin and fenitrothion on stored wheat grains by ozone gas

The effectiveness of ozone gas treatment in the removal of residues of organophosphate (fenitrothion) and pyrethroid (deltamethrin) pesticides in wheat grains by ozone gas was evaluated. The fenitrothion content was decreased following (60 μmol/mol) treatment after 180 min of exposure (a 66.7% reduction). At 20% mc (water activity aw = 0.9). Similarly deltamethrin residues were reduced by 67.5, 88.1 and 89.8% after 60, 120 and 180 min of O3 exposure, respectively. At the lowest mc and aw (12% and 0.6) wheat grains had deltamethrin reductions of 80.6% and 85.7% after exposure for 120 and 180 min, respectively. The use of O3 may be a potentially effective method of reducing pesticide residues in stored grains.

Fungicidal effect of some non-conventional chemicals for management of alternaria blight disease of mustard

Alternaria blight disease of mustard caused by a necrotrophic fungus Alternaria brassicae (Berk.) Sacc. Is one of the most important limiting factors, causing yield losses of up to 47% in mustard (Brassica juncea). The aim of this present investigation was to evaluate the fungicidal effect of non-conventional chemicals viz. calcium sulphate (CaSO4), potassium chloride (KCl), potassium sulphate (K2SO4), zinc sulphate (ZnSO4) and borax (Na2B4O7.10H2O) against alternaria blight disease of mustard. The significantly minimum size of spot was recorded in T1 CaS at 0.5% (1.73) followed by T3 CaS at 1.5% (1.75) and T2 CaS at 1.0% (1.78) respectively in comparison to check. The minimum number of average leaf spots/25 mm2 leaf area was observed in T3 CaS at 1.5% (1.78) followed by T1 CaS at 0.5% (2.26). T1 CaS @ at 0.5% showed significantly lowest disease index (13.00%) followed by T15 NaB at 0.75% (17.77%) and T8 KS at 1.0% (18.00%) respectively over check. The average minimum apparent infection rate was recorded in T1 CaS at 0.5% ( 0.504) followed by T9 KS at 1.5% (0.553) and T3 CaS at 1.5% (0.573) respectively. The AUDPC was significantly minimum in all the treatments of CaSO4 i.e. in T1 CaS at 0.5% (32.25), T2 CaS at 1.0% (33.8) and T3 CaS at 1.5% (35.55) in comparison to check (77.95). The foliar spray of CaSO4 at 0.5% concentration induced resistance significantly against alternaria blight and reduce pesticide residue in food and environment.

Reduction of Pesticide Residues on Fresh Vegetables with Chemical Germicidal Water Treatment

In this study, we researched the degradation of the 2 pesticides (phorate and chlorpyrifos) by Chemical Germicidal Water (CGW). Degradation effect of CGW on the 2 pesticides in spinach was related with reaction time and available chlorine concentrations (ACC). Our research showed that fresh CGW with different ACC had different abilities to reduce the 2 pesticides (phorate and chlorpyrifos). The degradation effect would be strengthened following with the increase of reaction time and ACC. Compared with tap water treatment, the concentration of phorate has significant decrease (P<0.05), which reach above to 92.5% ,8.8%,4.0% and 2.2% after treated with 5 mg/L,10 mg/L,20 mg/L and 50 mg/L ACC, respectively. What’s more, pesticide residues on fresh spinach after 20 minutes of immersion in 5 mg/L,10 mg/L,20 mg/L and 50 mg/L ACC of CGW reduced chlorpyrifos by 86.5% ,21.7% ,9.8% and 7.4%. Further, the best soaking time for CGW was 20 minutes for reduce the degradation of the phorate and chlorpyrifos . These results indicate that CGW is an ideal candidate for reducing the pesticide residues in the field of food processing industry.

Acremonium Brown Spot, a New Disease Caused by Acremonium sclerotigenum on Bagged Apple Fruit in China.

In China, covering developing apple (Malus × domestica) fruit with paper bags is a standard production practice. The fruit are usually covered from May to October to exclude pests and rain-dispersed pathogens and reduce pesticide residue at harvest. From 2010 to 2012, a fruit spot disease was observed on bagged fruit and caused 1 to 30% annual yield losses in most orchards in Shandong Province. Affected fruit were covered with red-brown, sunken, circular lesions 2 to 20 mm in diameter with dark violet edges often surrounded by a red halo. In many cases, the lesion cracked and pinkish mycelium was observed within the cracks. Isolations were made from bagged fruit from 12 orchards in October 2010 to 2012. Fungal isolations were made onto potato dextrose agar (PDA) medium. Two strains were consistently obtained from isolates. Strain 1 produced conidia assembled in head. Conidia were ellipsoidal to ovoid and 2.1 to 7.5 × 1.1 to 3.0 μm. Colonies were whitish with some pink and powdery on PDA. String 2 produced conidia in a long chain. Conidia were spindle-shaped with apiculate at both ends and 2.1 to 6.6 × 1.3 to 3.8 μm. Colonies were whitish at the beginning and grayish later and powdery on PDA. To further confirm the identity of the isolated fungus, the large subunit (LSU), the small subunit (SSU), and the internal transcribed spacer (ITS) sequences of ribosomal DNA, and the β-tubulin gene (β-tubulin), were amplified and sequenced with the primers V9G/LR5, NS1/NS24, ITS1/ITS4, and Bt1a/Bt1b, respectively. LSU (GenBank Accession Nos. KJ194115 and KJ194116), SSU (KJ194117 and KJ194118), ITS (KF225143 and KF225144), and β-tubulin (KF225145 and KF225146) sequences didn't have any variation between the two strains sequenced. Phylogenetic analyses of each of the examined genes indicated a high similarity (>99%) with Acremonium sclerotigenum (CBS 384.65 HQ232129). Based on the sequence data and the morphology, we identified the fungus as A. sclerotigenum (1,2). To confirm pathogenicity, a spore suspension (1 × 104 conidia per ml) was made from each of the strains isolated. Strains were subsequently inoculated on to 10 mature apple fruit by wounding them to a depth of 2 mm with an acupuncture needle. Inoculation with sterile distilled water was included as a control. Prior to inoculation, all fruit were surface-sterilized with 75% alcohol. Lesions developed on fruit inoculated with the putative pathogen 10 days after incubation in >90% humidity chamber at 25°C. The fungi that were isolated from the infected fruit were identical to the inoculated strains. No lesions developed on the control fruit. This is the first report of brown spot disease caused by A. sclerotigenum in apple and in bagged fruit production. Given that brown spot disease symptoms were usually observed in September after long periods of rain, management efforts need to focus on protecting bagged fruit before harvest.

The use of ozone to extend the shelf-life and maintain quality of fresh produce.

Fresh produce has been recognised as a healthy food, thus there is increasing consumer demand for fresh fruit and vegetables. The shelf-life of fresh produce, however, is relatively short and is limited by microbial contamination or visual, textural and nutritional quality loss. There are many methods to reduce/eliminate microorganisms present in food and ozone treatment is one of them. The use of ozone by the fresh produce industry is a good alternative to chemical treatments, e.g. the use of chlorine. The effectiveness of ozone as an antimicrobial agent has previously been reviewed and has been updated here, with the latest findings. The main focus of this review is on the effects of ozone on the fresh produce quality, defined by maintenance of texture, visual quality, taste and aroma, and nutritional content. Furthermore, ozone has been found to be efficient in reducing pesticide residues from the produce. The treatments that have the ability to reduce microbial contamination of the product without having an adverse effect on its visual, textural and nutritional quality can be recommended and subsequently incorporated into the supply chain. A good understanding of all the benefits and limitations related to the use of ozone is needed, and relevant information has been reviewed in this paper.

Removal of Pesticide Residues from Tomato and its Products

Plant protection agents (more commonly known as pesticides) are widely used in agriculture to increase the yield, improve the quality and extend the storage life of food crops. The study was carried out in order to determine the effectiveness of various traditional processing treatments on reducing the residual load of pesticides from tomato and its products. Results showed that lipid soluble pesticides residues were reduced most effectively in sun-drying (90-97%) followed by frying (91-99%) and thermal dehydration (89-90%). The data further indicated that profenofos residues dislodged more effectively than bifenthrin and endosulfan. The least reduction was noticed in endosulfan residues. Similarly in case of water soluble pesticides, the effect of sun-drying, frying and thermal dehydration on reduction of pesticide residues were within the range of 94-97%, 92-96% and 91-96%, respectively. Maximum reduction was found in emamectin benzoate residues followed by imidacloprid and diafenthiuron.

Stability of the pyrethroid pesticide bifenthrin in milled wheat during thermal processing, yeast and lactic acid fermentation, and storage

Pesticide residues have become an unavoidable part of food commodities. In the context of increased interest for food processing techniques as a tool for reducing pesticide residues, it is interesting to study the potential loss of pesticides during lactic acid and yeast fermentation. In the present paper the effect of fermentation by Lactobacillus plantarum and Saccharomyces cerevisiae and storage on 23 °C on bifenthrin in wheat was investigated. In addition, the effect of sterilisation (applied in order to avoid contamination with wild microorganism strains, i.e. to determine the individual effects of used strains) on bifenthrin degradation was tested as well. No significant loss of bifenthrin was observed during storage, or after the sterilisation. During the lactic acid fermentation, reduction within wheat fortified with 0.5 mg kg(-1) was 42%, while quite lower within samples fortified with 2.5 mg kg(-1) , maximum 18%. In contrast, bifenthrin concentration was not reduced during yeast fermentation, as the reduction in fortified samples was in the range of spontaneous chemical degradation during incubation period. Possible bifenthrin contamination in wheat, in amounts over the maximum residue limits, could not be reduced by sterilisation or by yeast fermentation, but lactic acid fermentation could be an effective tool for minimising residual contamination.

The Potential for Using Ozone to Decrease Pesticide Residues in Honey Bee Comb

Ozone is a strong oxidizer, and we evaluated its potential to eliminate pesticides from honeycomb and empty honey bee hives. Honey bees are exposed to pesticides when foraging for nectar and pollen and when beekeepers use in-hive chemical pest control measures. Persistent pesticides can accumulate in the hive over years, potentially harming the bees. Honeycomb is removed from bee colonies for honey extraction and then placed back on the colonies at a later date, providing a time when combs could be fumigated to eliminate or reduce pesticide residues. We found that ozone gas at a rate >920 mg O3/m3 for 10-20 h lowers coumaphos residues on a glass surface by 93-100% and tau-fluvalinate by 75-98%. Ozone was less effective at eliminating pesticides on beeswax, and residues were more effectively eliminated with new combs (comb built by bees within 3 y) than with old combs (combs used by beekeepers for >10 y). Ozone significantly reduced dimethylphenyl formamide, chlorpyrifos, and fenpyroximate contaminations in comb. When comb is treated with ozone, an off-odor is created, but the volatiles were found to be primarily straight chain aldehydes and carboxylic acids that are probably harmless to bees and humans. Ozone may have some utility for lowering pesticide residues in bee hives, but it would be more effective if a mechanism could be found that provides better penetration into wax, a goal not fully accomplished in our method.

Reduction of Pesticide Residues in Tomatoes and Other Produce

There is interest in reducing pesticide residues in fruits and vegetables in order to minimize human exposure. The objectives of this study were to (i) determine the effect of various washing treatments with and without sonication on pesticide removal from tomatoes and (ii) assess the effectiveness of a water wash on select samples using a produce-washing flume. In the first set of experiments, tomatoes were contaminated with acephate, malathion, carbaryl, bifenthrin, cypermethrin, permethrin, cyhalothrin, chlorothalonil, and imidacloprid and were dried overnight. Subsets of the tomatoes were then washed (10°C, 1 min) with one of the following: water, sodium hypochlorite (80 μg/ml, pH 7), peroxyacetic acid (80 μg/ml), or Tween 20 (0.1%) with and without sonication. In general, the effect of sonication depended on the washing treatment and on the pesticide. A separate experiment measured pesticide residues in contaminated samples before and after being washed in a flume (22°C, 1 min). Pesticide residues in contaminated produce were reduced from about 40 to 90% when washed for 1 min in the flume.

BIOSURFACTANT AS A PESTICIDE CLEANING AGENT IN LEAFY VEGETABLES PRODUCED BY PSEUDOMONAS FLUORESCENS ISOLATED FROM MANGROVE ECOSYSTEM

In this present investigation, biosurfactant was produced by Pseudomonas fluorescens MFS03 isolated from mangrove forest soil using groundnut oil cake as substrate. Characterization of the biosurfactant revealed that, it is a glycolipid with chemical composition of carbohydrate (0.868 mg/ml) and lipid (1.912 mg/ml). Based on the TLC analysis, carbohydrate and lipid with an Rf value of 0.72 were separated and it was partially identified as rhamnolipid. In FT-IR spectral analysis, important absorption bands at 3466.24, 2926.45, 1743.47, 1407.30 and 1162.26 cm-1 indicates the chemical structure is identical to those of rhamnolipids. Biosurfactant was used for the cleanup of insecticide residues in the spinach varieties Amaranthus tricolor. L generally called as Arakkeerai or Killukeerai. The experiment was carried out under in-vitro conditions. Among the different washing solution (Salt, vinegar KMnO4 and biosurfactant) used for the reduction of pesticide residues, biosurfactant solution shows higher reduction. However the amount of biosurfactant and the contact times shows significant role in reducing cypermethrin residues in spinach. Cypermethrin solution with 100ppm concentration was reduced to below 2 ppm, which is safe level using 25 ppm of biosurfactant solution for 5 minutes. The increase in amount of biosurfactant concentration shows decrease in contact time in reducing cypermethrin residues. From this study we concluded that production of biosurfactant using groundnut oil cake is economically low-cost medium and eco-friendly and it can be used as an effective agent to clean up pesticide residues in vegetables and leafy vegetables.

Existing Practices of Farm Women to Decrease Pesticide Residues from Foodstuff

Pesticide residues in agricultural produce are toxic and threat to human health. Harmful residues are to be removed to ensure safety of the consumer. Present investigation was undertaken to find out the existing practice of farm women to decrease the pesticide residues from foodstuff with an aim to study the socio-economic profile of the respondents, to find out the existing practices of farm women to decrease the pesticide residues from foodstuff. The study was conducted in the Nagaon and Jorhat districts of Assam. Total 120 numbers of respondents were selected randomly for the study. Data were collected with the help of interview schedule by personal interview. Collected data were analyzed by applying frequency and percentage. The result showed that 39.17% of respondents were in the age group of 31-45 years and majority of the respondents were married (70%) and 50.83% of respondents were educated upto primary level, farming is the main occupation of 69.17% of respondent’s family .Respondents from small land holding accounted highest percentage (42.50%) for cultivation, most of the respondents (65.83%) were not participated any formal training programme. A large percentage of the respondents (81.67%) practices to reduced pesticide residue in cereals and pulses but a very negligible percentage (6.67%) of respondents sprayed pesticides as per the economic threshold basis.

Effect of home processing on the distribution and reduction of pesticide residues in apples

The effect of home processing (washing, peeling, coring and juicing) on residue levels of chlorpyrifos, β-cypermethrin, tebuconazole, acetamiprid and carbendazim in apple segments was investigated. The pesticide residues were determined by UPLC-MS/MS and GC with a flame photometric (FPD) and electron capture detection (ECD). The results indicated that the pesticide residue levels in the apple peel and core were higher compared with in the apple flesh. After peeled and cored apple was processed into apple juice and pomace, chlorpyrifos, β-cypermethrin and tebuconazole were concentrated in the apple pomace. However, residues of acetamiprid and carbendazim were exceptions. The apple pomace was free of acetamiprid, which was mainly present in the apple juice. After washing the mean loss of chlorpyrifos, β-cypermethrin, tebuconazole, acetamiprid and carbendazim from apples under recommended dosage and twofold higher dosage were 17–21%, 6.7–7.1%, 13–32%, 42–67% and 47–50%, respectively. The pesticide residues were significantly reduced in the edible part of the apple except for β-cypermethrin during peeling and coring process. The removal effect of apple juicing was found to be the most pronounced on β-cypermethrin residue, which was reduced in the range of 81–84%, and the reductions of chlorpyrifos, tebuconazole, acetamiprid and carbendazim upon apple juicing were in the range of 15–36%.

Current Trends in the Control of Mosquito Vectors by Means of Biological Larvicides

Bacillus sphaericus Neide (B) and B. thuringiensis serovar israelensis (Bti) de Barjac provides effective alternatives to broad spectrum larvicides in many situations, with little or no environmental impact. Taking into account environmental benefits including safety for humans and other non-target organisms, reduction of pesticide residues in the aquatic environment, increased activity of most other natural enemies and increased biodiversity in aquatic ecosystems, their advantages are numerous. In addition to recombinant bacteria used as larvicides, research is also underway to develop transgenic algae and cyanobacteria using larvicidal endotoxins of Bti and Bs. The advent of recombinant DNA technology is now having an enormous impact on agriculture and medicine, and it is appropriate that the ability to manipulate and recombine genes with this technology be applied to improving larvicides for vector control. These new recombinant bacteria are as potent as many synthetic chemical insecticides, yet are much less prone to resistance, as they typically contain a mixture of endotoxins with different modes of action. The existing recombinants also have what can be considered disadvantageous, in that they do not show significantly improved activity against aedine and anopheline mosquitoes, in comparison to Bti. But it may be possible to overcome this limitation using some of the newly discovered mosquitocidal proteins, such as the Mtx proteins and peptides such as the trypsin-modulating oostatic factor, which could be easily engineered for high expression in recombinant bacteria. While other microbial technologies such as recombinant algae and other bacteria are being evaluated, it has yet to be shown that these are as efficacious and environment friendly as Bti and Bs. By combining the genes from a variety of organisms, it should ultimately be possible to design ‘smart’ bacteria that will seek out and kill larvae of specific vector mosquitoes. Thus, recombinant bacteria show excellent promise for development and use in operational vector control programs, hopefully within the next few years.

Reduction of Pesticide Residues on Fresh Vegetables with Electrolyzed Water Treatment

Degradation of the 3 pesticides (acephate, omethoate, and dimethyl dichloroviny phosphate [DDVP]) by electrolyzed water was investigated. These pesticides were commonly used as broad-spectrum insecticides in pest control and high-residual levels had been detected in vegetables. Our research showed that the electrolyzed oxidizing (EO) water (pH 2.3, available chlorine concentration:70 ppm, oxidation-reduction potential [ORP]: 1170 mV) and the electrolyzed reducing (ER) water (pH 11.6, ORP: -860 mV) can reduce the pesticide residues effectively. Pesticide residues on fresh spinach after 30 min of immersion in electrolyzed water reduced acephate by 74% (EO) and 86% (ER), omethoate by 62% (EO) and 75% (ER), DDVP by 59% (EO) and 46% (ER), respectively. The efficacy of using EO water or ER water was found to be better than that of using tap water or detergent (both were reduced by more than 25%). Besides spinach, the cabbage and leek polluted by DDVP were also investigated and the degradation efficacies were similar to the spinach. Moreover, we found that the residual level of pesticide residue decreased with prolonged immersion time. Using EO or ER water to wash the vegetables did not affect the contents of Vitamin C, which inferred that the applications of EO or ER water to wash the vegetables would not result in loss of nutrition.

Effect of Ozone Treatment on the Reduction of Chlorpyrifos Residues in Fresh Lychee Fruits

The effect of ozone on the reduction of chlorpyrifos residue in lychee cv. Chakapat (Litchi chinensis Sonn.) was studied. Lychee fruits were dipped in the solution of chlorpyrifos at a concentration of 10 mg L−1 for 10 min. Then, they were exposed to ozone gas (O3) at concentrations of 80, 160, 200, 240 mg L−1 and dipped in ozone-containing water, at concentrations of 2.2, 2.4, 3.4 and 3.2 mg. L−1 for 10, 20, 30 and 60 min, respectively. Both ozone gas and ozone-containing water reduced pesticide residue in lychee, but exposure to ozone gas for 60 min was most effective. When lychee fruits were stored at 25 °C for 6 days, both processes did not show significant differences in weight loss, total soluble solids (TSS) and titratable acidity (TA). However, ozone-containing water decreased the eating quality of lychees after storage, compared with the ozone-fumigated groups.

EFFECT OF OZONE ON THE REDUCTION OF PESTICIDE RESIDUE IN BABY CORN (ZEA MAYS L.)

Effect of ozone on the reduction of pesticide residue in baby corn (Zea mays L.) was studied. Baby corns were dipped in the solution of standard chlorpyrifos at a concentrations of 10 mg/L for 10 min. They were exposed to ozone gas (0 3 ) and dipped in ozonated water at concentration of 200 mg/L for 15, 30, 45 and 60 min. The results showed that both ozone gas and ozonated water could reduced pesticide residue in baby corns. Dipping in ozonated water for 60 min. was more effective than exposing to ozone gas with the degradation percentage of pesticide residue at 68.35 and 31.87%, respectively. The second experiment, baby corns were exposed to ozone gas and dipped in ozonated water for 60 min. and then stored at 10°C for 21 days. During storage time when compared with control, All methods were not significantly different in losing weight, color change, total soluble solid (TSS) and browning. Moreover, after storage time for 21 days, it was found that pesticide residue degradation was increased from 12.38 to 21.88% and 65.81 to 77.92% in which exposed to ozone gas and dipping in ozonated water, respectively.