Carbendazim residue in plant-based foods in China: Consecutive surveys from 2011 to 2020

文献类型： 外文期刊

第一作者： Wang, Dou

作者： Wang, Dou;Yang, Guiling;Luo, Ting;Guo, Hao;Pan, Liying;Wang, Yanhua;Wang, Qiang;Yun, Xiao;Du, Wei;Wang, Pu;Zhang, Qinghua;Li, Yun;Lin, Nan;Li, Yun

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关键词： Carbendazim; Plant-based foods; China; Spatial-temporal variations; Exposure and risk assessment

期刊名称：ENVIRONMENTAL SCIENCE AND ECOTECHNOLOGY （ 影响因子：12.6； 五年影响因子：12.6 ）

ISSN： 2666-4984

年卷期： 2024 年 17 卷

页码：

收录情况： SCI

摘要： Carbendazim, a widely used fungicide in China, has been found to have reproductive toxicity and mutagenic effects. However, information on the spatial-temporal variations of carbendazim residues in food in China is limited. Here, we investigated the presence of carbendazim in China's plant-based foods from 2011 to 2020, evaluated the spatial-temporal characteristics, and assessed the associated exposure risks in the Chinese diet. The results revealed a high detection frequency of carbendazim in fruits (26.4%) and high concentrations in vegetables (similar to 110 mg kg(-1)), indicating widespread misuse of the fungicide. The acute risks of consuming certain vegetables and cereals exceeded the recommended limits by up to 12 and 5 times, respectively. Although there has been a decline in carbendazim residue levels in food since the implementation of the Chinese government's action plan for zero growth of pesticide use in 2015, some provinces still exhibited high levels of carbendazim in multiple food categories, which were positively correlated with annual pesticide application. We highlight that carbendazim contamination reflects the broader issue of pesticide use in China. It emphasizes the need for committed and targeted national policies to reduce carbendazim residues in food and suggests that such measures could also regulate the use of other pesticides, given that pesticide abuse in China is not limited to specific types. We call for the re-evaluation of maximum residue limits of carbendazim, particularly in highly consumed foods such as cereals. (c) 2023 The Authors. Published by Elsevier B.V. on behalf of Chinese Society for Environmental Sciences, Harbin Institute of Technology, Chinese Research Academy of Environmental Sciences. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

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