Determination and use of processing factors for pesticide residues after processing of fruit and vegetables : carrot, celery, spinach, melon

Last updated on 22-8-2019 by Anonymous (not verified)

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The content of pesticide residues in fruit and vegetables is influenced by washing, peeling and cooking. Processing factors, reflecting the change in concentration of these residues following processing, help to refine the risk assessment for consumers. Four commodities (carrot, celery, spinach and melon) were selected in combination with a panel of pesticides (acetamiprid, azoxystrobin, boscalid, carbendazim, chlorpyrifos, lambda-cyhalothrin, cyromazine, deltamethrin, difenoconazole, dimethoate, imazalil, iprodione, linuron, mancozeb, maneb, phenmedipham, pirimicarb, propamocarb, tebuconaz…

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