Effects of Cleaning Procedures on the Concentration of Pesticide Residues on Crisp Fresh-Cut Lettuce (cv. Vera)
Decontamination procedures are needed for ready-to-eat foods, especially vegetables. In this work, we focused on the effects of four cleaning solutions and ultrasound baths on the amount of pesticide residue left on lettuces. Five pesticides were applied to lettuces grown in controlled conditions. T...
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| Format: | Article |
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MDPI AG
2021-10-01
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| Series: | Biology and Life Sciences Forum |
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| Online Access: | https://www.mdpi.com/2673-9976/6/1/53 |
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| author | Noel Alonzo Hugo do Carmo Ana Paula Paullier Inés Santos Brian de Mattos Magdalena Irazoqui Lucía Pareja |
| author_facet | Noel Alonzo Hugo do Carmo Ana Paula Paullier Inés Santos Brian de Mattos Magdalena Irazoqui Lucía Pareja |
| author_sort | Noel Alonzo |
| collection | DOAJ |
| description | Decontamination procedures are needed for ready-to-eat foods, especially vegetables. In this work, we focused on the effects of four cleaning solutions and ultrasound baths on the amount of pesticide residue left on lettuces. Five pesticides were applied to lettuces grown in controlled conditions. The residues were analyzed with an acetate QuEChERS method and a HPLC-MS/MS system. All the tested methods resulted in diminution of residues without significant differences among them. Out of 16 pesticides analyzed on commercial samples, only five were found on seven of the samples, without exceeding the MRLs. |
| first_indexed | 2024-03-11T06:50:27Z |
| format | Article |
| id | doaj.art-3c828a0313ed40afb85fd24db76fea0f |
| institution | Directory Open Access Journal |
| issn | 2673-9976 |
| language | English |
| last_indexed | 2024-03-11T06:50:27Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biology and Life Sciences Forum |
| spelling | doaj.art-3c828a0313ed40afb85fd24db76fea0f2023-11-17T09:57:50ZengMDPI AGBiology and Life Sciences Forum2673-99762021-10-01615310.3390/Foods2021-11023Effects of Cleaning Procedures on the Concentration of Pesticide Residues on Crisp Fresh-Cut Lettuce (cv. Vera)Noel Alonzo0Hugo do Carmo1Ana Paula Paullier2Inés Santos3Brian de Mattos4Magdalena Irazoqui5Lucía Pareja6Departamento de Química del Litoral, Cenur Litoral Norte, Universidad de la República, Estación Experimental Mario A. Cassinoni, Ruta 3, km 363, Paysandú 60000, UruguayDepartamento de Química del Litoral, Cenur Litoral Norte, Universidad de la República, Estación Experimental Mario A. Cassinoni, Ruta 3, km 363, Paysandú 60000, UruguayDepartamento de Química del Litoral, Cenur Litoral Norte, Universidad de la República, Estación Experimental Mario A. Cassinoni, Ruta 3, km 363, Paysandú 60000, UruguayDepartamento de Química del Litoral, Cenur Litoral Norte, Universidad de la República, Estación Experimental Mario A. Cassinoni, Ruta 3, km 363, Paysandú 60000, UruguayDepartamento de Química del Litoral, Cenur Litoral Norte, Universidad de la República, Estación Experimental Mario A. Cassinoni, Ruta 3, km 363, Paysandú 60000, UruguayDepartamento de Química del Litoral, Cenur Litoral Norte, Universidad de la República, Estación Experimental Mario A. Cassinoni, Ruta 3, km 363, Paysandú 60000, UruguayDepartamento de Química del Litoral, Cenur Litoral Norte, Universidad de la República, Estación Experimental Mario A. Cassinoni, Ruta 3, km 363, Paysandú 60000, UruguayDecontamination procedures are needed for ready-to-eat foods, especially vegetables. In this work, we focused on the effects of four cleaning solutions and ultrasound baths on the amount of pesticide residue left on lettuces. Five pesticides were applied to lettuces grown in controlled conditions. The residues were analyzed with an acetate QuEChERS method and a HPLC-MS/MS system. All the tested methods resulted in diminution of residues without significant differences among them. Out of 16 pesticides analyzed on commercial samples, only five were found on seven of the samples, without exceeding the MRLs.https://www.mdpi.com/2673-9976/6/1/53pesticide residueslettuceQuEChERSdecontamination processes |
| spellingShingle | Noel Alonzo Hugo do Carmo Ana Paula Paullier Inés Santos Brian de Mattos Magdalena Irazoqui Lucía Pareja Effects of Cleaning Procedures on the Concentration of Pesticide Residues on Crisp Fresh-Cut Lettuce (cv. Vera) Biology and Life Sciences Forum pesticide residues lettuce QuEChERS decontamination processes |
| title | Effects of Cleaning Procedures on the Concentration of Pesticide Residues on Crisp Fresh-Cut Lettuce (cv. Vera) |
| title_full | Effects of Cleaning Procedures on the Concentration of Pesticide Residues on Crisp Fresh-Cut Lettuce (cv. Vera) |
| title_fullStr | Effects of Cleaning Procedures on the Concentration of Pesticide Residues on Crisp Fresh-Cut Lettuce (cv. Vera) |
| title_full_unstemmed | Effects of Cleaning Procedures on the Concentration of Pesticide Residues on Crisp Fresh-Cut Lettuce (cv. Vera) |
| title_short | Effects of Cleaning Procedures on the Concentration of Pesticide Residues on Crisp Fresh-Cut Lettuce (cv. Vera) |
| title_sort | effects of cleaning procedures on the concentration of pesticide residues on crisp fresh cut lettuce cv vera |
| topic | pesticide residues lettuce QuEChERS decontamination processes |
| url | https://www.mdpi.com/2673-9976/6/1/53 |
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