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http://dx.doi.org/10.13103/JFHS.2021.36.1.9

Evaluation of Residual Pesticides in Dried Chili Peppers and Chili Powders Using LC-MS/MS  

Jang, Mi-Ra (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Kim, Eun-Hee (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Shin, Jae-Min (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Park, Young-Hye (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Park, Hae-Won (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Kim, Jin-Kyoung (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Hong, Mi-Sun (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Yu, In-Sil (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Shin, Young-Seung (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Publication Information
Journal of Food Hygiene and Safety / v.36, no.1, 2021 , pp. 9-16 More about this Journal
Abstract
The monitoring of residual pesticides in dried chili peppers and chili powders, which are circulated in Seoul from 2018 to 2019, was conducted for safety evaluation. As a result of analyzing for 71 kinds of pesticide residues in 101 cases of samples, pesticides were detected in 87 samples; however, no samples exceeded the MRLs (Maximum Residue Limits). Detection rates of pesticides in dried chili peppers and chili powders were 73.3% and 91.5%, respectively. The detection rate of residual pesticides in chili powders was a little higher than that in dried chili peppers. Twelve types of pesticides were detected, however, those pesticides were acceptable to use on peppers, according to the Crop Protection Guidelines. The most frequently detected pesticide was pyraclostrobin followed by flubendiamide, azoxystrobin, and chlorantraniliprole. The risk for detected pesticides was estimated as the ratio of ADI (Acceptable Daily Intake) to food intake rate. The ADI value resulting by intake of dried chili peppers and chili powders was in the range of 5.66E-05 to 3.34E-02, which was within a safe level.
Keywords
Pesticide; Chili powders; Dried chili peppers; LC-MS/MS;
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Times Cited By KSCI : 2  (Citation Analysis)
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