Effect of Food preparation treatments on pesticide residues in Foods.

Abstract: ABSTRACT
The aim of the study was directed to determine the effect of household treatments on pesticides residues in some Foodstuffs (vegetables, meat, fish and chicken. Two pesticides were used (Fenitrothion, Fenvalerate). Treatments included peeling, removing inedible parts, washing and cooking.
The most important results could be summarized as follows:
Concerning the effect of preparation on green beans, Squash and potatoes Residue level varied according to the pesticide and commodity. Fenvalerate residues were lower than the maximum levels (MRLs) according to FAO/WHO (1993). The preparation procedures further decreased these levels. However, before treatment, Fenitrothion residues exceeded the allowed limits. Peeling and removing inedible parts and washing lowered residue levels. Before washing, residue levels exceeded MRLs in green beans and squash. Washing decreased residue in squash to the accepted level. Heat treatment (Stewing, Frying and baking) completely removed pesticide residues in all vegetables. However, microware cooking decreased residues to the acceptable levels in squash and potatoes. Residue in green beam exceeded the recommendations (120%) of FAO/WHO (2003).
With regard to salad vegetables, before treatment, Fenitrothion residues were higher than MRLs, being 140% in tomatoes, 120% in cucumber, 150% in radish. It reached the maximum level in carrots. Preparation reduced its levels to the acceptable limits in tomatoes and cucumber, while totally removed it from peppers, carrots and radish. Fenvalerate residues were low in tomatoes (6%), peppers (80%) and carrots (60%). It exceeded MRLs in cucumber (200%) and radish (120%). Preparation procedures totally but removed the residues it from tomatoes, cucumber and peppers but reduced it to acceptable levels in both carrots and radish. For leafy vegetables, Fenitrothion levels were higher than MRLs in dill, coriander and lettuce before treatment. However, Fenvalerate residues were 150% of MRL in dill and reached the maximum level in coriander. Preparation and washing decreased both residues in all vegetables to be lower than MRLs except dill that reached MRL.
Before treatment, Fenitrothion residue were higher than MRLs, 140% in meat, 120% in fish 180% in chicken with skin and 160% in chicken without skin. Preparation procedures, reduced these residues to 120%, 60%, 140% and 120% of MRLs respectively. However, Feuveralerate residues were 200%, 250%, 150% and 100% in meat, fish, chicken with skin and without skin, respectively. Preparation totally eliminated these residues except from fish and meat which reached the maximum level Baking reduced Fenestration residues from all the commodities to levels lower than the recommendations except chicken with skin that lowered the maximum levels and eliminated Fenvalerate from fish and meat.
Key words: Pesticide, Residues, Fenitrothion, Fenvalerate, Household preparation, Poultry, Maximum residues limits.
Publication year 2009
Availability location معهد بحوث تكنولوجيا الأغذية
Availability number
Organization Name
Country Egypt
Author(s) from ARC
External authors (outside ARC)
    نيفين على ماهر قسم المطبخ التجريبي - معهد بحوث تكنولوجيا الاغذية
    دكتور / شفيقة عبد الحميد زكي أستاذ الغذاء والتغذية - كلية الزراعة - جامعة القاهرة
    دكتور/هويدا مصطفي زغلول أستاذ الاقتصاد المنزلي المساعد - كلية الزراعة - جامعة القاهرة
Agris Categories Diet and diet-related diseases
Proposed Agrovoc Household preparation;, Maximum residues limits.;
Publication Type Master Thesis