title: Residual Behaviors of Six Pesticides in Shiitake from Cultivation to Postharvest Drying Process and Risk Assessment.
abstract: The dissipation of six pesticides (carbendazim, thiabendazole, procymidone, bifenthrin, λ-cyhalothrin, and β-cyfluthrin) in shiitakes from cultivation to postharvest drying process was investigated, and the dietary exposure risk was estimated thereafter. The field trial study indicates that the half-lives of carbendazim, thiabendazole, and procymidone were much shorter than those of bifenthrin, λ-cyhalothrin, and β-cyfluthrin. Furthermore, the effects of two drying processes on the residues and processing factors (PFs) were investigated. The results showed that hot-air drying resulted in higher residues than sunlight exposure drying. Both drying processes led to pesticide residue concentration (with PF > 1), except for thiabendazole upon sunlight exposure treatment. The estimated daily intakes (EDIs) ranged from 0.06% of the acceptable daily intake (ADI) for thiabendazole to 42.43% of the ADI for procymidone. The results show that the six pesticide residues in dried shiitakes are still within acceptable levels for human consumption on the basis of a dietary risk assessment.
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China.
authors.forename: Tan
authors.initials: T
authors.lastname: Liu
authors.affiliation: Key Laboratory of Food Quality and Safety of Jiangsu Province, Jiangsu Academy of Agricultural Science , Nanjing 210014, People's Republic of China.|Key Laboratory of Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture , Nanjing 210014, People's Republic of China.
authors.forename: Cunzheng
authors.initials: C
authors.lastname: Zhang
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China.
authors.forename: Jing
authors.initials: J
authors.lastname: Peng
authors.affiliation: Key Laboratory of Food Quality and Safety of Jiangsu Province, Jiangsu Academy of Agricultural Science , Nanjing 210014, People's Republic of China.|Key Laboratory of Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture , Nanjing 210014, People's Republic of China.
authors.forename: Zhiyong
authors.initials: Z
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Food Quality and Safety of Jiangsu Province, Jiangsu Academy of Agricultural Science , Nanjing 210014, People's Republic of China.|Key Laboratory of Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture , Nanjing 210014, People's Republic of China.
authors.forename: Xing
authors.initials: X
authors.lastname: Sun
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China.
authors.forename: Hui
authors.initials: H
authors.lastname: Xiao
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China.
authors.forename: Ke
authors.initials: K
authors.lastname: Sun
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China.
authors.forename: Leiqing
authors.initials: L
authors.lastname: Pan
authors.affiliation: Key Laboratory of Food Quality and Safety of Jiangsu Province, Jiangsu Academy of Agricultural Science , Nanjing 210014, People's Republic of China.|Key Laboratory of Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture , Nanjing 210014, People's Republic of China.
authors.forename: Xianjin
authors.initials: X
authors.lastname: Liu
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China.
authors.forename: Kang
authors.initials: K
authors.lastname: Tu
mesh_terms: D001562:Benzimidazoles / Q000032:analysis; D001643:Bridged Bicyclo Compounds / Q000032:analysis; D002219:Carbamates / Q000032:analysis; D004032:Diet; D004784:Environmental Monitoring; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D009570:Nitriles / Q000032:analysis; D010573:Pesticide Residues / Q000032:analysis*; D011722:Pyrethrins / Q000032:analysis; D015203:Reproducibility of Results; D018570:Risk Assessment; D020942:Shiitake Mushrooms / Q000737:chemistry*; D013827:Thiabendazole / Q000032:analysis
chemical_list: D001562:Benzimidazoles; D001643:Bridged Bicyclo Compounds; D002219:Carbamates; D009570:Nitriles; D010573:Pesticide Residues; D011722:Pyrethrins; C099952:bifenthrin; C035988:procymidone; C006698:carbendazim; D013827:Thiabendazole; C052570:cyfluthrin; C037304:cyhalothrin
keywords: dietary risk assessment; dissipation behavior; drying process; pesticide residues; processing factor; shiitakes