Dissipation, Residue and Dietary Intake Risk Assessment of Penthiopyrad in Eggplants and Its Removal Using Various Household Processing Techniques

Dissipation, Residue and Dietary Intake Risk Assessment of Penthiopyrad in Eggplants and Its Removal Using Various Household Processing Techniques

A field trial was conducted to illustrate the dissipation and residue and assess the dietary intake risk of penthiopyrad in eggplants, and the distribution was further estimated after different household processing methods. Penthiopyrad dissipated quickly in eggplants, with half-lives of 1.85−2.56 d...

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Veröffentlicht in:Foods 2022-10, Vol.11 (21), p.3327
Hauptverfasser: Dou, Li, Mu, Shiyin, Yang, Guangqian, Chang, Jinming, Zhang, Kankan
Format: Artikel
Sprache:eng
Schlagworte:
Accuracy
Chemical properties
Chromatography
Contamination
Crop diseases
Crops
Diet
Dietary intake
Dissipation factor
Eggplant
Food intake
Food science
Fungicides
Harvest
Households
Identification and classification
International organizations
Kinetics
metabolite
Methods
penthiopyrad
Pesticides
Plant diseases
Plastics
Polyethylene
processing
residue
Residues
Risk assessment
Spraying
stereoselective
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Zusammenfassung:A field trial was conducted to illustrate the dissipation and residue and assess the dietary intake risk of penthiopyrad in eggplants, and the distribution was further estimated after different household processing methods. Penthiopyrad dissipated quickly in eggplants, with half-lives of 1.85−2.56 days. The final residue data indicated that following the recommended spraying method, penthiopyrad would not threaten human health. Risk quotient results (
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11213327