Risk Mitigation for Removal of Pesticide Residues in Curry Leaf for Food Safety

Risk Mitigation for Removal of Pesticide Residues in Curry Leaf for Food Safety



Swarupa S, Shashi Vemuri, V.Venkateswar Reddy, K.Kavitha



The increased consumer awareness and legal issues on food safety, with
special reference to insecticide residues in foods, led us to attempt
for cheap and effective methods for removal of pesticide residues to
address the issues of consumer and food safety, as the farmers are not
following the Good Agricultural Practices i.e pre-harvest intervals.
The most commonly used pesticides such as dimethoate, quinalphos,
acephate, imidacloprid and bifenthrin were sprayed at recommended doses
at vegetative stage, samples were collected at 2 hours after treatment
to quantify the deposits. The samples were subjected to various
household treatments each in three replications, and analysed for
residues using validated QuEChERS method, so as to estimate the %
removal and their effectiveness. Out of all treatments, respectively,
and is the best household method for removal of pesticide residues, and
also the method is effective in reducing the residues below MRL (Maximum
Residue Limits). 



10.22161/ijeab/1.4.21



http://ijeab.com/upload_document/issue_files/21%20IJEAB-OCT-2016-28-Risk%20Mitigation%20for%20Removal%20of%20Pesticide%20Residues%20in%20Curry%20Leaf%20for%20Food%20Safety.pdf



ijeab.com/submit-paper/

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