title: Changes of field incurred chlorpyrifos and its toxic metabolite residues in rice during food processing from-RAC-to-consumption.
abstract: The objectives of this study were to determine the effects of food processing on field incurred residues levels of chlorpyrifos and its metabolite 3,5,6-Trichloro-2-pyridinol (TCP) in rice. The chlorpyrifos and TCP were found to be 1.27 and 0.093 mg kg-1 in straw and 0.41 and 0.073 mg kg-1 in grain, respectively. It is observed that the sunlight for 2 hours does not decrease the chlorpyrifos and TCP residues in grain significantly. Their residues in rice were reduced by up to 50% by hulling. The cooking reduced the chlorpyrifos and TCP in rice to undetectable level (below 0.01 mg kg-1). Processing factors (PFs) of chlorpyrifos and TCP residues in rice during food processing were similar. Various factors have impacts on the fates of chlorpyrifos and TCP residues and the important steps to reduce their residues in rice were hulling and cooking. The results can contribute to assure the consumer of a safe wholesome food supply.
authors.affiliation: Key Laboratory of Food Quality and Safety of Jiangsu Province / State Key Laboratory Breeding Base / Key Laboratory of Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture of P. R. China, Nanjing, China.
authors.forename: Zhiyong
authors.initials: Z
authors.lastname: Zhang
authors.affiliation: Department of Entomology, Michigan State University, East Lansing, MI, United States of America.
authors.forename: Wayne W
authors.initials: WW
authors.lastname: Jiang
authors.affiliation: Institute for the Control of Agrochemicals, Ministry of Agriculture of P. R. China, Beijing, China.
authors.forename: Qiu
authors.initials: Q
authors.lastname: Jian
authors.affiliation: Institute for the Control of Agrochemicals, Ministry of Agriculture of P. R. China, Beijing, China.
authors.forename: Wencheng
authors.initials: W
authors.lastname: Song
authors.affiliation: Institute for the Control of Agrochemicals, Ministry of Agriculture of P. R. China, Beijing, China.
authors.forename: Zuntao
authors.initials: Z
authors.lastname: Zheng
authors.affiliation: Key Laboratory of Food Quality and Safety of Jiangsu Province / State Key Laboratory Breeding Base / Key Laboratory of Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture of P. R. China, Nanjing, China.
authors.forename: Donglan
authors.initials: D
authors.lastname: Wang
authors.affiliation: Key Laboratory of Food Quality and Safety of Jiangsu Province / State Key Laboratory Breeding Base / Key Laboratory of Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture of P. R. China, Nanjing, China.
authors.forename: Xianjin
authors.initials: X
authors.lastname: Liu
mesh_terms: D004390:Chlorpyrifos / Q000032:analysis*; D018556:Crops, Agricultural / Q000737:chemistry; D002523:Edible Grain / Q000737:chemistry; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D012275:Oryza / Q000737:chemistry* / Q000378:metabolism; D010573:Pesticide Residues / Q000032:analysis*; D011728:Pyridones / Q000032:analysis; D013472:Sunlight
chemical_list: D010573:Pesticide Residues; D011728:Pyridones; C012587:3,5,6-trichloro-2-pyridinol; D004390:Chlorpyrifos