Monitoring of Chemical Hazards: Pesticide Residue, Heavy Metals and Mycotoxin Detection
during Production of Mango and Guava Pulp Production Line
Mahmoud H Toyour*, Gehan A Ghoniem and Rania E El Gammal
Food Industries Department, Faculty of Agriculture, Mansoura University, Mansoura, Egypt
*Corresponding Author: Mahmoud H Toyour, Food Industries Department,
Faculty of Agriculture, Mansoura University, Mansoura, Egypt.
April 04, 2023; Published: April 24, 2023
Food safety has become a top priority for humanity worldwide. Chemical hazards are considered among the most important risks that pose a real danger to the consumer. International bodies specialized in food safety have set maximum limits for these risks in food not which effect on health and safety for consumer. The aim of this research is to estimate the potential chemical hazards presented in mango and guava fruits used in pulp processing in one of the local companies working in the field of juice production. Samples were taken from raw mango and guava fruits that are supplied to the company before washing by hot water at 80 C˚/60 sec and after pasteurization processes mango and guava pulp at 110 C˚/40 sec. Results were compared with the maximum limits which recommended by the Codex in (2019) and obtained results showed that the residues of pesticides and heavy metals before washing mango and guava fruits by hot water and after pasteurization processes of pulp within the permissible limits which recommended by the Codex, 2019 while, mycotoxins namely Patulin and Ochratoxin A were not found in all investigated samples. Obtained results showed that, there were pesticide residues before rinsing by hot water in mango fruits: Insecticides namely Cypermethrin is 0.01 mg/kg and Lambada-Cyhalothrin was less than limit of quantification (LOQ) while Chlorpyrifos is 0.01 mg/kg). Fungicides (Boscalid and Carbendazim) were less than limit of quantification (LOQ), while after pasteurization processes of mango pulp, no pesticide residues were detected except Carbendazim fungicides and it was also less than limit of quantification (LOQ). Detection of heavy metals indicated that, Cadmium is the only heavy metal was detected before rinsing by hot water and after pasteurization processes of mango pulp and it was less than those of limit of quantification (LOQ), while Lead, Arsenic and Mercury not found before rinsing by hot water or after pasteurization processes. Results of mycotoxins namely Patulin and Ochratoxin A not found before rinsing by hot water or after pasteurization processes.
Results of guava fruits showed that there pesticide residue detected before rinsing by hot water namely Cypermethrin 0.05 mg/kg and Acetamiprid was less than limit of quantification (LOQ) while Chlorpyrifos was 0.01 mg/kg. Also Carbendazim Fungicides was less than limit of quantification (LOQ). While after pasteurization processes of guava pulp, Cypermethrin was decreased to 0.029 mg/kg, while the amount of Acetamiprid and Chlorpyrifos remained the same after pasteurization processes of guava pulp, while Carbendazim was not found.
Two heavy metals (Lead and Cadmium) were detected before rinsing by hot water. Pb 0.071 mg/kg and Cadmium less than limit of quantification (LOQ) and were in legal limit while Arsenic and Mercury not found. Lead decreased after pasteurization processes of guava pulp into 0.04 mg/kg while Cadmium, Mercury and Arsenic not found after pasteurization processes of guava pulp. Results of mycotoxins namely Patulin and Ochratoxin A not found before rinsing or after pasteurization. It can be conclude from the results of this study that, rinsing by hot water and thermal treatment process effect positively to remove or reduce some of pesticides and heavy metals in mango and guava pulp production line. Thus, ensuring that the final product is free of chemical hazards or that they are within the permissible legal limits.
Keywords: Food Safety; Pesticide Residues; Heavy Metals; Mycotoxin
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