共查询到19条相似文献,搜索用时 250 毫秒
1.
从初级农产品到入口的食品通常需要各种加工处理,而加工过程会影响食品中的农药残留水平,从而影响来源于初级农产品检测数据的风险评估结果的准确性,因此在风险评估模型中纳入农药残留加工因子有助于真实反映农药残留膳食暴露风险。本文以常用的食品加工技术如清洗、去皮、烹调、榨汁、杀菌及其他相关技术为出发点,综述了典型的加工方式对食品中农药残留的影响以及目前相应的加工因子在农药残留暴露评估中的应用情况,为掌握食品中农药在加工过程中的残留动态、改进食品加工技术提供参考,也为农药残留膳食暴露评估提供依据,进而真实反映人群中农药残留的暴露风险。 相似文献
2.
3.
4.
5.
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。 相似文献
6.
7.
为探究农产品加工过程中的农药残留规律,以大米农产品为例,以五氟磺草胺、吡唑醚菌酯、氯虫苯甲酰胺3种农药作为代表,对大米脱壳、碾米、淘洗、蒸煮等加工过程中农药的残留水平进行分析。结果表明,脱壳加工的农药去除率为85.47%,大部分农药残留在稻壳中;碾米加工的农药去除率为64.617%,通过剥落米糠可降低糙米表面农药残留;淘洗加工的农药去除率为70.053%,随着淘洗次数增多,农药残留水平下降;蒸煮加工的农药去除率为45.536%,农药因高温的作用残留水平下降,在稻谷收获后,经加工处理的整个过程,农药残留的去除率为99.161%。各加工过程中的加工因子均小于1,通过农产品加工过程可以有效去除农药残留。 相似文献
8.
《食品与发酵工业》2018,(10)
超声波根据频率的不同分为功率超声波、高频超声波和诊断超声波。相比于高频超声波和诊断超声波,功率超声波具有更明显的空化效应,已经被证明是一种非常有效的食品加工新技术,适用于乳化、结晶、均质、切割、水解、生物活性物质提取等许多加工过程。功率超声波应用于提取、灭菌等食品加工过程时,会对食品中天然色素、抗氧化剂及部分多糖有降解改性的作用,同时,也会对食品中的农药残留有一定的降解作用,进而增强了食品的质量安全。该文简单介绍了超声波的作用原理,论述了功率超声波在食品加工过程中对于食品天然色素、抗氧化剂、多糖以及农药残留的降解作用,并分析了目前国内外食品领域中功率超声波降解应用于食品加工研究优势和存在的问题,以期为功率超声波在食品加工中的应用提供更全面的研究视角。 相似文献
9.
10.
随着人们生活质量的不断提升,对食品的质量要求也提出了更高标准。但由于部分农产品在种植、加工过程中不遵守相关国家标准,导致农药残留现象越来越突出。本文主要对农产品加工期间农药残留的影响展开详细阐述分析。 相似文献
11.
Geetanjali Kaushik Santosh Satya S.N. Naik 《Food research international (Ottawa, Ont.)》2009,42(1):26-40
Food safety is an area of growing worldwide concern on account of its direct bearing on human health. The presence of harmful pesticide residues in food has caused a great concern among the consumers. Hence, world over to tackle food safety issues, organic farming is being propagated. However, due to several reasons, diffusion and acceptance of this approach in developing countries has been very slow. Therefore, it is important in the transient phase that some pragmatic solution should be developed to tackle this situation of food safety. Food processing treatments such as washing, peeling, canning or cooking lead to a significant reduction of pesticide residues. In this background this paper reviews the common food processing operations along with the degree of residue removal in each process. The processes reviewed include: baking, bread making, dairy product manufacture, drying, thermal processing, fermentation, freezing, infusion, juicing, malting, milling, parboiling, peeling, peeling and cooking, storage, storage and milling, washing, washing and cooking, washing and drying, washing and peeling, washing peeling and juicing and wine making. Extensive literature review demonstrates that in most cases processing leads to large reductions in residue levels in the prepared food, particularly through washing, peeling and cooking operations. 相似文献
12.
13.
14.
水产品作为优质膳食来源之一, 不规范使用农药行为使渔业养殖水源被污染, 水产品的质量安全面临极大的威胁。针对水产品中药物残留的监督抽检主要集中在兽药残留的检测, 但对水产品中农药残留存在监管不足的问题。本文分析了国内外水产品中农药残留限量标准的差异, 发现我国在农药数量和最大残留限量项次两方面与国际食品法典委员会相当,但与欧盟、美国、日本等其他主要贸易国家有较大差距, 特别是对法规之外且非豁免的农药的“一律限量”要求是我国食品质量安全管理的空白,这为我国完善水产品中农药最大残留限量标准制修订提供参考。同时, 本文从提取、净化、检测3个方面综述了水产品中农药残留的检测方法, 发现采用乙腈提取、QuEChERS净化的前处理方法能提高水产品中农药残留的检测效率。建立简便快捷的水产品中多农药残留分析方法, 对于及时和准确地摸排水产品中的农药污染状况, 提早发现可能存在的安全隐患, 减少食品安全事故的出现具有重要意义。 相似文献
15.
How effective are common household preparations on removing pesticide residues from fruit and vegetables? A review
下载免费PDF全文
![点击此处可从《Journal of the science of food and agriculture》网站下载免费的PDF全文](/ch/ext_images/free.gif)
Stephen WC Chung 《Journal of the science of food and agriculture》2018,98(8):2857-2870
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 相似文献
16.
Saka M Iijima K Nishida M Koma Y Hasegawa N Sato K Kato Y 《Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan》2008,49(3):141-149
The effects of processing and cooking on the levels of pesticide residues in rice samples were investigated for 11 pesticides in pre-harvest (9 pesticides) and post-harvest (4 pesticides) samples. In the polishing process, the transfer ratio (%, total pesticide residue amount in product/that in brown rice) of rice bran ranged from 40% to 106%, and the transfer ratio of polished rice ranged from 9% to 65% in pre-harvest samples. These values varied from pesticide to pesticide. The processing factor (the concentration (mg/kg) of pesticide in product/that in the brown rice) of polished rice ranged from 0.11 to 0.73. The loss of pesticides during processing and/or cooking did not correlate to any single physical or chemical property. Investigation of changes of pesticide residues during processing and/or cooking is useful not only to establish MRLs, but also to recognize actual levels of pesticide residues in food. 相似文献
17.
随着人们对食品安全的日益重视, 农药残留问题成为当前农业生产中的一大难题。海南省位于中国热带地区, 是我国重要的热带果蔬产区。由于气候、土壤等因素的影响, 病虫害问题较为严重, 该地区的农药使用量较高, 导致热带果蔬中农药残留问题突出, 对人体健康和环境造成潜在的风险。因此, 对海南热带果蔬的农药残留进行评估和管理尤为重要。本文从农药残留风险评估出发, 分析海南热带果蔬农药残留存在的膳食风险, 以保障果蔬农产品安全。同时, 结合海南农药残留的现状和农药残留的危害程度, 提出了有效的监管体系和控制措施, 以减少农药残留水平和规范农药使用, 进一步保障消费者健康与环境安全, 促进农业可持续发展。 相似文献
18.
欧盟向来十分重视食品安全, 在农药残留监管方面, 建立了健全的农药残留监管体系。 本文从欧盟农药残留法规标准、监管部门及分工和欧盟农药残留控制计划3方面介绍了欧盟农药残留监管体系, 从欧盟协调控制计划和国家控制计划两部分分析了2018年欧盟食品中农药残留情况, 涉及样品来源、产品、农药、食品中草甘膦、进口食品、婴幼儿食品、有机食品和动物源性食品等。本文也指出了农药残留产生的原因和风险评估结果, 提出风险管理建议, 并借鉴其监管思路, 提出对我国农药残留监管的几点建议, 为食品安全监管决策提供参考。 相似文献
19.
The analysis of pesticide residues in food is nowadays an increasingly important task. Quality control has to be very strict in order to safeguard the consumers’ health. One of the most important goals of food quality assurance is testing food for residues and contaminants. Among chemical hazards, the contamination of food with pesticides has been characterized as a significant source of many serious diseases. Consumption of food containing pesticide residues may cause cancer, malformations, and damage to the endocrine, nervous, and immune system. In order to assure human food safety, The European Community has established maximum residue limits (MRL) of pesticides permitted in products of animal or vegetable origin that are intended for human consumption. In the EU, Regulation (EC) No. 396/2005 of the European Parliament and Council on pesticide residues established the levels of pesticide residues allowed in food and feed. To ensure the compliance of marketed food commodities with the law on food safety, sensitive and reliable analytical methods for the determination of pesticide residues are required. Multiresidue liquid chromatography-mass spectrometry methods (LC-MS) are widely recognized as an ideal, highly specific, and extremely sensitive technique for testing food products. This review discusses LC-MS approaches applied most widely to pesticide residue analysis over the last few years. The main ionization methods and MS detectors used as analytical tools in quantification and/or identification/confirmation of pesticide residues in food are presented. 相似文献