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Ingredient
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pyrethroid residues → have preharvest intervals → green beans, zucchinis, and peppers
“The preharvest intervals for the residues in these three vegetables was obtained, taking into account the maximum residue levels established by the existing legislation. They were all lower than the ones specified by the makers of commercial formulates, which ensures a safe enough consumption.”
“Storage conditions at 4 degrees C favored the development of 'B. macroides/B. maroccanus' and Paenibacillus spp. in zucchini purées”
zucchini purée → stored at → 4 degrees C
“The preharvest intervals for the residues in these three vegetables was obtained, taking into account the maximum residue levels established by the existing legislation. They were all lower than the ones specified by the makers of commercial formulates, which ensures a safe enough consumption.”
pyrethroid residues → have preharvest intervals → green beans, zucchinis, and peppers
“Dissipation of seven pyrethroid insecticides under field conditions was evaluated on green beans, zucchinis, and peppers grown in experimental greenhouses (Almería, Spain).”
pyrethroid insecticides → dissipate → green beans, zucchinis, and peppers
“Storage conditions at 20 to 25 degrees C favored the development of B. subtilis group (B. licheniformis and B. subtilis) and B. cereus group strains”
zucchini purée → stored at → 20 to 25 degrees C