加工过程对食品中农药残留的影响

A Review of the Effect of Food Processing on Pesticide Residues

食品加工过程不仅能改变食品的品质特性,而且还会对食品的安全性产生影响,如农药残留的变化。大部分加工过程可降低食品中的农药残留,如清洗、去皮、榨汁、杀菌、发酵等;但也有一些如浓缩、干燥以及油脂提炼等过程,可能会导致农药残留水平升高;另外,加工过程还可能使某些农药成分发生改变。了解加工过程对食品中农药残留的影响,不仅可为优化产品加工工艺提供依据,更重要的是为开展食品安全风险评估提供基础数据。本文以食品加工过程为出发点,综述常用食品加工方式对农药残留的影响。

Food processing can not only change food quality characteristics, but also have effects on food safety characteristics, such as pesticide residues. Most unit processing operations, including washing, peeling, juicing, sterilization and fermentation, could largely reduce pesticide residue levels in food, but some processing operations, such as concentration, drying and oil extraction, may lead to an increase in pesticide residue levels. In addition, some pesticide residues can be converted into other chemicals during food processing. Good knowledge of the effects of food processing on pesticide residues can provide a basis for optimizing food processing technologies and more importantly, basic data for food safety risk assessment. This paper reviews the effects of commonly used treatments in food processing on pesticide residues.