Abstract：
:The effects of various washing procedures, including stagnant, running, and stagnant and running tap water, and the use of washing solutions and additives, namely NaCl (1% and 2%), vinegar (2%, 5%, and 10%), detergent (0.5% and 1%), and charcoal (1% and 2%), on the reduction rate of diethofencarb were estimated in field-incurred crown daisy, a model of leafy vegetables, grown under greenhouses located in 3 different areas (Gwangju, Naju, and Muan). The original Quick, Easy, Cheap, Effective, Rugged, and Safe "QuEChERS" method was modified for extraction and liquid chromatography-tandem mass spectrometry (LC/MS/MS) was used for analysis. The recovery of diethofencarb in unwashed and washed samples was satisfactory and ranged between 84.28% and 115.32% with relative standard deviations (RSDs) of <6%. The residual levels decreased following washing with stagnant, running, and stagnant+running tap water (i.e., decline in levels increased from 65.08% to 85.02%, 69.99 to 86.79, and 74.75 to 88.96, respectively). The percentage of decline increased and ranged from 77.46% to 91.19% following washing with various solutions. Application of 1% detergent was found to be the most effective washing method for reducing the residues in crown daisy. Additionally, washing with stagnant and running tap water or even stagnant water for 5 min might reduce the residue levels substantially, making the prepared food safe for human consumption.
journal_name
Food Chemjournal_title
Food chemistryauthors
Kim SW,Abd El-Aty AM,Choi JH,Lee YJ,Lieu TT,Chung HS,Rahman MM,Choi OJ,Shin HC,Rhee GS,Chang MI,Kim HJ,Shim JHdoi
10.1016/j.foodchem.2016.01.064subject
Has Abstractpub_date
2016-06-15 00:00:00pages
153-9eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30063-2journal_volume
201pub_type
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