Effects of processing on pesticide residues in peaches intended for baby food

Anna Balinova (1) , Rosica Mladenova (2) , Deyana Shtereva (2)

1 Toxicology
2 Toxicology

ABSTRACT Peaches containing incurred residues of chlorpyrifos-methyl, fenitrothion, procymidone and vinclozolin were submitted to simulated industrial processing to baby food puree. The residues were determined in raw material, in intermediate products at crucial steps of the processing procedures and in final products. The determination was performed by an analytical method distinguished by high sensitivity based on acetone extraction, 2 steps clean-up/preconcentration on graphitized carbon and SAX/PSA sorbent and GC-ECD. The results of the study were interpreted with respect to enforcement of the stringent Maximum Residue Limit of 0.01 mg.kg-1 established by European Commission (EC) for any pesticide in baby food. Peeling was identified as the most effective procedure resulting in reduction of residues. Thermal treatment (concentration and sterilisation) contributed to substantial reduction of organophosphate (chlorpyrifos-methyl, fenitrothion) residues. Procymidone and vinclozolin residue levels were increased in result of peach puree thermal concentration. Key words: pesticide residues, chlorpyrifos-methyl, fenitrothion, procymidone, vinclozolin, peaches, processing, baby food

Mots clés: Life Sciences

Anna Balinova, Rosica Mladenova, Deyana Shtereva. Effects of processing on pesticide residues in peaches intended for baby food. Food Additives and Contaminants, 2006, 23 (09), pp.895-901. ⟨10.1080/02652030600771715⟩. ⟨hal-00577485⟩