Reduction of azinphos-methyl, chlorpyrifos, esfenvalerate, and methomyl residues in processed apples.
McIntosh, Red Delicious, and Golden Delicious from two years of experimental spray programs using azinphos-methyl, chlorpyrifos, esfenvalerate, and methomyl were processed into frozen apple slices, applesauce, single-strength juice, and juice concentrate. Residue levels were expressed as micrograms per 150 g of apple or the equivalent amount of apple product to calculate the percentage change in these pesticides brought about by processing. Producing single-strength apple juice reduced azinphos-methyl, chlorpyrifos, esfenvalerate, and methomyl residues by 97.6, 100, 97.8, and 78.1%, respectively. Production of applesauce reduced all four compounds by >/=95%. Azinphos-methyl, chlorpyrifos, esfenvalerate, and methomyl residues were reduced in apple slices by 94.1, 85.7, 98.6, and 94.7%, respectively. Processing is shown to be very effective in reducing the levels of these pesticides.
Zabik
M J
MJ
National Food Safety and Toxicology Center, Department of Food Science and Human Nutrition, and Department of Botany and Plant Pathology, Michigan State University, East Lansing, Michigan 48823, USA.
El-Hadidi
M F
MF
Cash
J N
JN
Zabik
M E
ME
Jones
A L
AL
D001387:Azinphosmethyl / Q000737:chemistry*; D004390:Chlorpyrifos / Q000737:chemistry*; D007306:Insecticides / Q000737:chemistry*; D008724:Methomyl / Q000737:chemistry*; D009570:Nitriles; D011722:Pyrethrins / Q000737:chemistry*; D019685:Rosales / Q000737:chemistry*
D007306:Insecticides; D009570:Nitriles; D011722:Pyrethrins; D008724:Methomyl; D001387:Azinphosmethyl; D004390:Chlorpyrifos; C017690:fenvalerate