Effect of industrial and household food processing on pesticide residues levels

Authors

  • Liziara da Costa Cabrera Escola de Química e Alimentos, Universidade Federal do Rio Grande (FURG), Rio Grande – RS Author
  • Lucas L. Mello Escola de Química e Alimentos, Universidade Federal do Rio Grande (FURG), Rio Grande – RS Author
  • Eliana Badiale-Furlong Escola de Química e Alimentos, Universidade Federal do Rio Grande (FURG), Rio Grande – RS Author
  • Ednei G. Primel Escola de Química e Alimentos, Universidade Federal do Rio Grande (FURG), Rio Grande – RS Author
  • Osmar D. Prestes Laboratório de Análises de Resíduos de Pesticidas (LARP), Departamento de Química, Universidade Federal de Santa Maria, Santa Maria-RS Author
  • Renato Zanella Laboratório de Análises de Resíduos de Pesticidas (LARP), Departamento de Química, Universidade Federal de Santa Maria, Santa Maria-RS Author

DOI:

https://doi.org/10.3395/vd.v2n4.462

Keywords:

Processed Food, Pesticide Residues, Food Safety

Abstract

Pesticide residues in food pose a great risk to public health due to the harmful effects they can cause. Due to the use of pesticides in food production, as well as through environmental contamination, residues can be found in fresh, cooked and processed foodstuffs. Most food is consumed after industrial or household processing, such as washing, peeling, thermal treatments and sterilization. Several studies have shown that these procedures may, in some cases, reduce residue levels. The efficiency of residues removal depends on the processing involved and the physicochemical properties of pesticides, such as stability and interaction with food. This review aims to highlight the results of studies on the effects of various processes on the levels of pesticide residues in different food, especially the removal efficiency of the compounds. This information is useful to assess the possibility of minimizing the risk of consumer exposure to pesticide residues in foods, becoming an important tool for food safety.

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Author Biography

  • Renato Zanella, Laboratório de Análises de Resíduos de Pesticidas (LARP), Departamento de Química, Universidade Federal de Santa Maria, Santa Maria-RS

    Doutor em Química Analítica pela Dortmund Universität, Alemanha, em 1994. Prof. Adjunto da UFSM (1994-2006) e Prof. Associado desde 2007. Coordenador do Laboratório de Análises de Resíduos de Pesticidas (LARP) desde 2001 e líder do Grupo de Pesquisas em Análise Cromatográfica desde 2000. Atua na área de resíduos e contaminantes em alimentos e amostras ambientais.

    Presidente da Red de Análises de La Calidad Ambiental en América Latina (RACAL) e membro do comitê extensivo do The International Association of Environmental Analytical Chemistry (IAEAC) desde abril de 2013.

    Bolsista PQ do CNPq desde 2004. Coordenador do Programa de Pós-Graduação em Química (PPGQ)(2008-2010), Diretor (2006-2008) e Vice-Diretor (2004-2006) da Divisão de Química Analítica (DQA) da SBQ. Membro do Núcleo de Coordenação da REDE NACIONAL DE ANÁLISES DE ALIMENTOS (RENALI) do Sistema Brasileiro de Tecnologia (SIBRATEC)/MCTI desde 2009. Membro do Conselho Científico da REDE DE RESÍDUOS E CONTAMINANTES do MCTI/MAPA desde 2009.

    Autor de vários artigos em periódicos e capítulos de livros. Orientador de 29 dissertações de mestrado, 14 teses de doutorado e 27 trabalhos de iniciação cientifica. Atualmente orienta 4 alunos de mestrado, 9 de doutorado, 1 pós-doutorado e 2 de iniciação científica. Editor Associado da revista Scientia Chromatographica e membro do Corpo Editorial das revistas Brazilian Journal of Analytical Chemistry (BrJAC).

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Published

2014-11-27

Issue

Vol. 2 No. 4 (2014): November - Vigilância Sanitária e a Promoção da Alimentação Adequada e Saudável: Impasses, Desafios e Perspectivas

Section

Articles

License

Copyright (c) 2014 Health Surveillance under Debate: Society, Science & Technology (Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnología) – “Visa em Debate”

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How to Cite

Effect of industrial and household food processing on pesticide residues levels. (2014). Health Surveillance under Debate: Society, Science & Technology , 2(4), 43-52. https://doi.org/10.3395/vd.v2n4.462