A Comprehensive Analysis of the Fates of Pesticide Residues in Edible Agricultural Products during Food Processing

文献类型： 外文期刊

第一作者： Xiao, Ouli

作者： Xiao, Ouli;Chen, Jieyin;Dai, Xiaofeng;Kong, Zhiqiang;Li, Minmin

作者机构：

关键词： pesticide residues; foodprocessing; edibleagricultural products; pesticide residue behavior; reduction

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.2； 五年影响因子：6.4 ）

ISSN： 0021-8561

年卷期： 2025 年 73 卷 30 期

页码：

收录情况： SCI

摘要： The widespread use of pesticides in agriculture ensures crop productivity but poses significant risks to human health through residual contamination in edible products. Although food processing can mitigate pesticide residues, the efficiency of different methods varies substantially depending on pesticide physicochemical properties and commodity-specific processing steps. This review systematically evaluates the degradation patterns of pesticide residues during the processing of grains, fruits, vegetables, tea, meat, dairy, and herbal medicines. Key findings reveal that thermal treatments like boiling and baking effectively degrade pesticides with low log K ow (more hydrophilic) or high volatility, while mechanical methods like washing and peeling preferentially remove nonsystemic residues. However, certain processes, such as drying or oil extraction, may concentrate residues, particularly for lipophilic compounds. Emerging nonthermal technologies like ultrasonication, ozonation, and gamma irradiation show promise in addressing combined toxic effects and enantioselective degradation of chiral pesticides. We highlight the urgent need for standardized processing factors and maximum residue limits tailored to processed foods, emphasizing the role of integrated processing strategies in minimizing dietary exposure. This work provides critical insights for optimizing food safety protocols and guiding regulatory frameworks.

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