二氧化氯(ClO2)对苹果表面金黄色葡萄球菌杀菌规律的研究

利用二氧化氯对榨汁苹果进行清洗，将杀菌过程与清洗工序相结合，应用四因素五水平中心组合实验设计（CCD），以杀菌效果（1gN0／N）为响应值，用数学模型的方式将二氧化氯对原料表面的金黄色葡萄球菌的杀菌效果和几个主要影响因素之间的关系表示出来。经过对所得出的数学模型的验证表明，此模型可以用于描述二氧化氯对金黄色葡萄球菌的杀菌规律，并可对杀菌效果进行较准确的预测。     

表面不规则的难清洗果蔬清洗技术研究进展

清洗是果蔬前处理中不可或缺的重要环节,正确的清洗方式可以有效减少微生物含量和农药残留,驱除果蔬内部藏有的虫体,延长果蔬保质期,保障人们的食用安全。不规则的果蔬因表面凹凸不平而难以清洗干净,尤其是窝眼和缝隙处易有微生物和与农药残留。而且像西兰花和菜花内部还藏有虫体,土豆和生姜还带有泥沙,更增加了清洗难度。本文从表面不规则的难清洗果蔬存在的微生物、农药残留、和虫体残留的食用安全问题出发,介绍了目前常用的物理清洗技术（超声波清洗、气泡清洗和干洗）、化学清洗技术（家庭常用和工业常用）和复合清洗技术（超声波协同和超高压协同）,并从微生物、农药残留和虫体残留方面评价了这些清洗技术对常见的表面不规则的难清洗果蔬的清洗效果。本文为表面不规则的难清洗果蔬的清洗提供参考,并对其在应用中存在的问题进行了探讨。     

清洗方法对蔬菜中有机磷农药残留去除效果的研究

本试验研究了不同清洗方法对去除蔬菜中有机磷农药残留的影响。采用气相色谱法(GC)对经过不同方法浸泡处理的娃娃菜中敌敌畏和乐果的残留量进行分析,结果显示:除了超声波清洗之外,清水、洗涤剂以及食用碱均能不同程度的去除娃娃菜中残留的农药。其中斧牌洗洁精对敌敌畏和乐果两种农药残留的去除效果最佳,斧牌洗洁精对两种农药的去除率为分别为84.38%和76.11%。     

果蔬加工过程农药残留行为研究及加工因子在风险评估中的应用

食品安全问题一直是社会关注的焦点,而果蔬中农药残留是影响食品安全的重要因素之一。果蔬产品大部分需要经过加工处理,残留在果蔬中的农药在加工过程中受到不同程度的影响,如清洗、去皮等加工对于果 蔬表面的非内吸性农药有显著的去除效果,而热处理过程对某些农药存在蓄积作用,在某些情况下也会加快分解或形成有毒的代谢产物。随着加工工艺水平不断提升,新型的加工方式在果蔬加工过程中应用越来越广泛,对农药残留影响也越发复杂。因此,本文对果蔬加工过程中农药残留行为影响进行系统综述,并总结农药残留加工因子在膳食暴露评估中的应用,以期为农药残留进行精准膳食风险评估和农药合理使用提供依据。     

桃加工过程中3种噻二唑类农药残留动态

目的 研究清洗和去皮对桃中噻唑锌、噻菌铜和噻森铜残留的影响及榨汁和罐头加工过程中3种农药的残留变化规律。方法 采用室内模拟桃加工方式, 通过高效液相色谱-串联质谱法(high performance liquid chromatography-tandem mass spectrometry, HPLC-MS/MS)检测噻唑锌、噻菌铜和噻森铜在桃中的残留。结果 清洗和去皮对降低桃中噻唑锌、噻菌铜和噻森铜的残留效果显著, 清洗对3种农药的去除率分别为62%、60%和83%, 去皮对3种农药的去除率分别为80%、64%和91%。榨汁后, 噻唑锌、噻菌铜和噻森铜在果汁中的转移率分别为17%、18%和24%, 在果渣中的转移率分别为63%、58%和54%。罐头加工过程中, KMnO4消毒和去皮对3种农药残留去除率较高, 分别为58%~65%和30%~75%; 漂烫和加入糖水对3种农药的去除率较低, 分别为5%~13%和8%~19%。桃果汁和罐头加工后3种农药的加工因子小于1, 桃果渣加工后3种农药的加工因子大于1。结论 清洗和去皮可大量减少桃中噻唑锌、噻菌铜和噻森铜残留, 桃果汁和罐头加工使3种农药残留水平降低, 果渣加工使三种农药残留水平升高。此研究可为桃饮品和桃罐头的膳食风险评估以及加工过程中农药残留消减提供数据参考。     

果汁中农药残留和棒曲霉素及其去除方法的研究进展

农药残留和棒曲霉素是影响果汁质量的重要因素．原料果的品质及加工工艺均会影响其含量。农药残留和棒曲霉素快速准确的检测及采用合理的加工工艺对果汁生产非常重要。就果汁中农药残留和棒曲霉素的种类和来源进行了综述．回顾了近年来常用的检测方法和去除方法，并报告了一些相关研究工作的进展。     

餐前加工对辣椒中5种常见农药残留去除的影响

通过研究清洗及烹饪过程对辣椒中百菌清、哒螨灵、腐霉利、氯氟氰菊酯及氰戊菊酯残留的影响,了解农药在加工过程中的变化规律,为膳食暴露评估提供依据。方法 采用实验室浸泡法模拟农药污染试验,并模拟家庭日常加工对辣椒进行清洗、烹饪等处理,通过气相色谱法(ECD)检测加工前后辣椒中农药残留变化。结果 清洗及烹饪对农药残留均有明显影响,以上5种农药在辣椒中经清洗和烹饪后总去除率分别为54.12%～99.47%、58.78%～95.95%、55.74%～93.68%、41.37%～95.67%和44.71%～95.09%;不同烹饪方法对农药的去除作用由强到弱为:油炸>炒制>焯水,且烹饪时间越长,去除作用越大,当烹饪时间超过2 min后,去除作用则不发生明显变化。结论 烹饪对辣椒中农药残留的去除作用比清洗时好,加工对农药的影响受农药的水解、高温分解特性、熔沸点及饱和蒸汽压等性质的共同作用决定。     

清洗方法对果蔬农药残留去除效果的影响

为有效去除蔬菜水果中农药残留以提高食用安全性,比较用清水、淘米水、洗洁剂浸泡和臭氧机对青菜、米苋、蕹菜、芹菜、黄瓜、辣椒和茄子中常用农药百菌清、腐霉利和氯氟氰菊酯残留的去除效果。结果表明:同种蔬菜相同清洗方式,3种农药残留去除率依次为:百菌清腐霉利氯氟氰菊酯[青菜清水浸泡10 min后,百菌清、腐霉利、氯氟氰菊酯去除率分别为(90.34±3.63)%、(76.34±1.76)%、(22.73±5.26)%];不同种类蔬菜同种农药残留的去除效果由高到低为:叶菜类果菜类[青菜和黄瓜清水浸泡10 min后,百菌清去除率分别为(90.34±3.63)%,(56.59±2.77)%];不同清洗方式对农药残留的去除效果,采用淘米水浸泡5 min~10 min,去除农药残留效果最好。此外,对于带皮果蔬黄瓜,通过去皮,百菌清去除率为100%,腐霉利去除率为77.5%。结论:农药残留的去除效果与清洗方式、农药和果蔬种类有关。     

臭氧降解蔬菜中农药残留机理与效果研究

研究了臭氧降解蔬菜中农药残留机理和效果。结果表明，臭氧对甲胺磷、氧化乐果、敌敌畏、对硫磷和溴氰菊酯均有较强的降解作用。甲胺磷降解速度最快，其次为溴氰菊酯、氧化乐果、敌敌畏、对硫磷。不同种类蔬菜中以叶菜中农药残留最易降解，其次为莱豆、果莱。经5min处理结果比较，臭氧与果蔬清洗剂对叶菜中农药残留的清洗效果相当，对茄果类蔬菜臭氧清洗效果优于果蔬清洗剂。     

初加工过程对党参中5种农药残留的影响

[目的] 明确党参初加工过程中多菌灵、三唑酮、戊唑醇、咪鲜胺和苯醚甲环唑5种农药残留变化情况。[方法] 通过实验室浸泡法模拟农药污染试验,采用超高效液相色谱-串联质谱法(UHPLC-MS/MS)检测经过清洗、水煮和干燥3种初加工过程后,多菌灵、三唑酮、戊唑醇、咪鲜胺和苯醚甲环唑在党参中的残留量。[结果] 结果表明,清洗后党参中农药残留量降低至0.04~0.76 mg/kg,去除率达18.0%~87.9%,加工因子（PF）在0.12~0.79之间,以2%的小苏打水清洗效果最佳。水煮后残留浓度降低至0.069~0.64 mg/kg,去除率达18.6%~67.1%,PF在0.35~0.84之间,以水煮3 min处理对5种农药残留去除效果较好。党参中5种农药残留量在经干燥后残留量在0.27~1.22 mg/kg之间,PF值范围为1.86~4.10,比干燥前增加了44.3%~74.7%,不同温度下的农药残留量大小顺序为50 ℃＞40 ℃＞60 ℃。不同加工过程对5种农药的去除效果强弱顺序依次为：清洗>水煮>干燥。[结论]党参以2%小苏打水清洗,水煮时间为3 min,烘干温度为60 ℃进行加工,农药残留去除效果最佳;实验结果为有效预防农药残留对生产的影响提供技术支撑,对保障食品安全具有重要意义。     

Production of apple-based baby food: changes in pesticide residues

Apples represent the main component of most fruit-based baby food products. Since not only fruit from organic farming, but also conventionally grown fruit is used for baby food production, the occurrence of pesticide residues in the final product is of high concern. To learn more about the fate of these hazardous compounds during processing of contaminated raw material, apples containing altogether 21 pesticide residues were used for preparation of a baby food purée both in the household and at industrial scale (in the baby food production facility). Within both studies, pesticide residues were determined in raw apples as well as in final products. Intermediate product and by-product were also analysed during the industrial process. Determination of residues was performed by a sensitive multi-detection analytical method based on liquid or gas chromatography coupled with mass spectrometry. The household procedure involved mainly the cooking of unpeeled apples, and the decrease of residues was not extensive enough for most of the studied pesticides; only residues of captan, dithianon and thiram dropped significantly (processing factors less than 0.04). On the other hand, changes in pesticide levels were substantial for all tested pesticides during apple processing in the industrial baby food production facility. The most important operation affecting the reduction of residues was removal of the by-products after pulping (rest of the peel, stem, pips etc.), while subsequent sterilisation has an insignificant effect. Also in this case, captan, dithianon and thiram were identified as pesticides with the most evident decrease of residues.     

How effective are common household preparations on removing pesticide residues from fruit and vegetables? A review

Nowadays, the use of pesticides is inevitable for pest control in crops, especially for fruit and vegetables. After the harvest from raw agricultural commodities, the amount of pesticide residues in food is mainly influenced by the storage, handling and processing that follow. If good agricultural and good manufacturing practices are enforced effectively, the amount of pesticide residues would be brought below the corresponding maximum residue level. Thus, the consumption of raw and/or prepared fruit and vegetables would be safe. Nonetheless, reports regarding pesticide residues in fruit or vegetables on mass media have been worrying consumers, who are concerned about the adverse effects of pesticide residues. As a result, consumers perform household processing before consumption to reduce any related risks. However, can these preparations effectively remove pesticide residues? Reviewing the extensive literature, it showed that, in most cases, washing and soaking can only lead to a certain degree of reduction in residue level, while other processing such as peeling, soaking in chemical baths and blanching can reduce pesticide residues more effectively. In general, the behaviour of residues during processing can be rationalised in terms of the physico‐chemical properties of the pesticide and the nature of the process. In contrast, the reported studies are diversified and some areas still lack sufficient studies to draw any remarks. Recommendations are provided with respect to the available information that aims to formulate an environmental friendly, cost‐effective and efficient household processing of fruit and vegetables to reduce pesticide residues. © 2017 Society of Chemical Industry     

Lethality of chlorine, chlorine dioxide, and a commercial produce sanitizer to Bacillus cereus and Pseudomonas in a liquid detergent, on stainless steel, and in biofilm

Many factors that are not fully understood may influence the effectiveness of sanitizer treatments for eliminating pathogens and spoilage microorganisms in food or detergent residues or in biofilms on food contact surfaces. This study was done to determine the sensitivities of Pseudomonas cells and Bacillus cereus cells and spores suspended in a liquid dishwashing detergent and inoculated onto the surface of stainless steel to treatment with chlorine, chlorine dioxide, and a commercial produce sanitizer (Fit). Cells and spores were incubated in a liquid dishwashing detergent for 16 to 18 h before treatment with sanitizers. At 50 microg/ml, chlorine dioxide killed a significantly higher number of Pseudomonas cells (3.82 log CFU/ml) than did chlorine (a reduction of 1.34 log CFU/ml). Stainless steel coupons were spot inoculated with Pseudomonas cells and B. cereus cells and spores, with water and 5% horse serum as carriers. Chlorine was more effective than chlorine dioxide in killing cells and spores of B. cereus suspended in horse serum. B. cereus biofilm on stainless steel coupons that were treated with chlorine dioxide or chlorine at 200 microg/ml had total population reductions (vegetative cells plus spores) of > or = 4.42 log CFU per coupon; the number of spores was reduced by > or = 3.80 log CFU per coupon. Fit (0.5%) was ineffective for killing spot-inoculated B. cereus and B. cereus in biofilm, but treatment with mixtures of Fit and chlorine dioxide caused greater reductions than did treatment with chlorine dioxide alone. In contrast, when chlorine was combined with Fit, the lethality of chlorine was completely lost. This study provides information on the survival and sanitizer sensitivity of Pseudomonas and B. cereus in a liquid dishwashing detergent, on the surface of stainless steel, and in a biofilm. This information will be useful for developing more effective strategies for cleaning and sanitizing contact surfaces in food preparation and processing environments.     

二氧化氯在水果保鲜中的应用研究进展

二氧化氯是一种高效安全的果蔬保鲜剂,杀菌能力强,可有效杀死微生物;二氧化氯处理不影响果蔬原有风味和外观品质。概述了二氧化氯的性质、作用机理、应用剂型,对近年来国内外二氧化氯在水果保鲜中的应用现状进行总结,并对其应用前景进行了展望。     

不同清洗和加工方式对苹果中残留吡虫啉的去除效果

以苹果中残留吡虫啉为研究对象,根据中国家庭在苹果食用前的清洗习惯,选择6 种不同清洗方式（清水冲洗、清水浸泡后再冲洗、食用盐溶液浸泡后再冲洗、食用醋溶液浸泡后再冲洗、食用碱溶液浸泡后再冲洗和果蔬清洗剂溶液浸泡后再冲洗）清洗苹果。研究表明,清水浸泡后再冲洗对苹果残留吡虫啉的去除效果最好,去除率为53.46%～84.23%,加工因子为0.157 7～0.465 4。在苹果加工方式中,清水浸泡后再冲洗、去皮对苹果残留吡虫啉去除率为91.20%～97.64%,加工因子为0.023 6～0.088 0。清水浸泡后再冲洗、去皮、榨汁对苹果残留吡虫啉的去除率为93.26%～97.85%,加工因子为0.021 5～0.067 4。此研究为评估不同的清洗、加工方式对苹果中残留农药的去除效果,对食品风险性评估具有重要指导意义。     

Residues of insecticides, and fungicides in fruit produced in Ontario, Canada, 1986-1988

Between 1986 and 1988, 306 composite samples of fruit representing eight commodities were collected from farm deliveries to the marketplace in Ontario, Canada. All samples were analysed for insecticides and fungicides. The analysis procedure included tests for organochlorine, organophosphorus, synthetic pyrethroid and methylcarbamate insecticides and dithiocarbamate, dicarboximide and organochlorine fungicides. The commodities tested included apples, blueberries, cherries, grapes, peaches, pears, raspberries and strawberries. In 14% of all fruit samples, pesticide residues were below the detection limits, which ranged between 0.005 and 0.02 mg/kg. A further 14% had total combined pesticide residues below 0.1 mg/kg. Total combined fungicide and insecticide residues ranged from 0.1 to 11 mg/kg in 72% of samples. Six different pesticides were in violation of maximum residue limits (MRL) on 11 (3.6%) of fruit samples. Captan exceeded the 5 mg/kg MRL in five samples and EBDC exceeded the 7 mg/kg MRL in two. Other violations included single fruit samples with dicofol, endosulphan, phosalone and iprodione above the MRL. Raw grapes harvested for wine contained residues of 10 pesticides and the number changed little following the crushing of the grapes; however, fermentation into wine significantly reduced residues. Six insecticides and four fungicides were present on the raw grapes and 4/105 were above the MRL. Following crushing, four insecticides and five fungicides were identified and 4/40 were above the MRL. In wine only three insecticides were identified and all were well below the MRL. Carbaryl appeared to be the most persistent, declining very little between raw grapes and wine.     

茶皂素对草莓农药残留去除效果的研究

使用清水、质量浓度5%茶皂素溶液和稀释3 000倍的洗洁精对草莓进行清洗后,通过气相色谱对草莓中的农药残留含量进行检测。试验结果显示,质量浓度5%的茶皂素溶液对水溶性和脂溶性的农药去除效果均优于清水和稀释3 000倍的洗洁精,可以显著的降低草莓中的农药残留含量。结果表明,质量浓度5%茶皂素溶液对农残的洗涤效果较优,具有开发成果蔬洗涤剂的价值。     

Individual and combined effects of ultrasound,ozone and chlorine dioxide on strawberry storage life

The objectives of this study were to determine the effectiveness of ultrasound and the chemical sanitizers ozone and chlorine dioxide, alone and in combination, on strawberry storage life. Fruits were treated with 0.075 mg/L ozone, 6 mg/L chlorine dioxide and ultrasound at 30 Watt, combination of ultrasound plus ozone and combination of ultrasound plus chlorine dioxide for 5 min and stored for up to 4 weeks at 4 °C. All treatments inhibited mold growth during storage. However, individual ozone treatment causes bleaching of the fruit. Ultrasound treatments with ozone and chlorine dioxide were more beneficial for quality factors such as pH, total soluble solids, electrical conductivity and texture compared with the individual treatment or untreated fruit. Also, nondestructive near infrared spectroscopy in transmission and reflectance modes gave promising results for evaluating the sugar and water content of the fruit. Overall our findings suggest that combinations of ultrasound plus ozone and chlorine dioxide could be used for prolonging shelf life of strawberries.     

Household vegetable processing practices influencing occurrence of pesticide residues in ready-to-eat vegetables

Influence of vegetable processing on pesticide residues in ready-to-eat vegetables studied at the experimental level does not necessarily reflect actual situation at household level. This study assessed influence of household vegetable processing practices on pesticide residues in ready-to-eat vegetables at household level in Arusha, Tanzania. Data on vegetable handling practices were collected through observations and physical interviews in 70 households. Samples of raw and ready-to-eat vegetables were collected from the households for pesticide residues analysis. Detectable pesticide levels were found in 46% of raw and 14% of ready-to-eat vegetable samples. Pesticide residues detected were in the groups of organophosphates (22.8%), pyrethroids (14.3%), organochlorines (7.14%), benzoic acids (7.14%), and carbamates (5.71%). Unauthorized pesticides (dichlorvos, tetramethrin, and bendiocarb) and environmentally persistent pesticide (dieldrin) were found at levels above their respective maximum residue levels. Washing of vegetables twice or more (p = .01) or peeling (p = .008) was significantly associated with reduction of pesticide residues. There was a significant association between occurrence of pesticide residues in ready-to-eat vegetables and washing of minor ingredients with the water used to wash major ingredients (p = .001). Household practices of washing of vegetables with portable water followed with peeling can reduce pesticide residue levels significantly.