Residue Analysis and Risk Exposure Assessment of Multiple Pesticides in Tomato and Strawberry and Their Products from Markets
El-Sayed A. El-Sheikh, Dongyang Li, Ibrahim M. Hamed, Mohamed-Bassem A. Ashour, Bruce D. Hammock
Foods
Abstract
Pesticides are used on fruit and vegetable crops to obtain greater yield and quality. Residues can be detected in these crops or their products if applied pesticides do not degrade naturally. Therefore, this study aimed to estimate pesticide residues in some strawberry and tomato-based products available in the market for human consumption and associated dietary risks. Contamination with 3-15 pesticides in the tested samples was found. The total number of pesticides detected in the tested samples was 20, belonging to the group of insecticides (84%) and fungicides (16%). Pesticides of cypermethrin, thiamethoxam, chlorpyrifos, and lambda-cyhalothrin appeared at 100% in a number of samples, where the most detected was cypermethrin followed by thiamethoxam. The average values of pesticide residues detected in the tested samples ranged from 0.006 to 0.568 mg kg<sup>-1</sup>, where it was found that cypermethrin had the highest residue value and appeared in strawberry jam obtained from the market. The recovery rate of pesticides from fortified samples with pyrethroids ranged from 47.5% (fenvalerate) to 127% (lambda-cyhalothrin). Home processing of fortified tomato and strawberry samples had a significant effect on reducing residues in tomato sauce and strawberry jam, where the reduction reached 100%. The results of acute and chronic risk assessment showed that their values were much lower than 100%, indicating minimal risk of dietary intake.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
pesticide residues ranged from 0.006 to 0.568 mg kg^-1
“The average values of pesticide residues detected in the tested samples ranged from 0.006 to 0.568 mg kg^-1, where it was found that cypermethrin had the highest residue value and appeared in strawber...”
home processing had a significant effect reducing residues in tomato sauce and strawberry jam
“Home processing of fortified tomato and strawberry samples had a significant effect on reducing residues in tomato sauce and strawberry jam, where the reduction reached 100%.”
acute and chronic risk assessment showed values much lower than 100% indicating minimal risk of dietary intake
“The results of acute and chronic risk assessment showed that their values were much lower than 100%, indicating minimal risk of dietary intake.”