农药残留加工因子及其在膳食暴露评估中的应用

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。

Processing factors of pesticide residues and their application in dietary exposure assessment

There are all kinds of processing technologies to make primary agro-prodcuts become eaten food. The level of pesticide residues in food would be affected during food processing, thus the risk assessment results based on the testing data of the primary agro-products would be evaluated inaccurately. Therefore, processing factor in the risk assessment model helps to reflect the real level of the dietary exposure risk of pesticide residues. This paper was based on commonly used food processing technology such as washing, peeling, cooking, juice, cooking, sterilization and other processing technologies. The effects of these processing meth-ods on pesticide residues in food and the corresponding processing factors in the application of exposure as-sessment were reviewed in this paper, in order to provide reference for the better understanding of the dy-namic pesticide residues in food processing and the improvement of food processing technology, and reflect the dietary exposure assessment in our daily life.