In the period 1991-1993, an official study was conducted to measure the presence and evaluate the risk of pesticide residues in plant-based food in the Belgian total diet.
Positive samples were subjected to one or more culinary treatments (washing, peeling, steaming, or cooking) to determine the decrease of residues in prepared ready-to-eat food.
Thus, better estimates of pesticide residues taken up through consumption were determined and compared with toxicological criteria.
Washing did not significantly reduce residues.
Peeling fruits removed almost all pesticides.
The effects of cooking and steaming varied, depending on the type of food and pesticide.
Mots-clés Pascal : Belgique, Europe, Etude comparative, Aliment transformé, Lavage, Epluchage, Pesticide, Résidu, Contamination chimique, Produit alimentaire, Consommation, Homme, Etuvage, Cuisson à l'eau
Mots-clés Pascal anglais : Belgium, Europe, Comparative study, Processed food, Washing, Peeling, Pesticides, Residue, Chemical contamination, Foodstuff, Consumption, Human, Steam curing, Water cooking
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 96-0207925
Code Inist : 002B03H. Création : 199608.