Sequential degradation of pesticides on wheat and wheat based food products in storage, milling and food processing - A review

Abstract

Agricultural practices are heavily dependent on the application of chemical pesticides from crop production to grain storage. However, in farmers' fields, recommended and registered pesticide types and doses of application of pesticides are not often followed. The purpose of this review paper is to study the effects of storage and various sequential processing practices on wheat, like milling, baking of biscuits and bread, kneading, fermentation in bread making, noodle, semolina, and pasta making processes on the degradation of pesticides. Factors that may affect the degradation and consequent accumulation of pesticides in these food products will also be identified. Very little literature is available on the levels of pesticide residue in food products. However, data on pesticide degr