Changes of field incurred chlorpyrifos and its toxic metabolite residues in rice during food processing from-RAC-to-consumption

PLoS One. 2015 Jan 21;10(1):e0116467. doi: 10.1371/journal.pone.0116467. eCollection 2015.

Abstract

The objectives of this study were to determine the effects of food processing on field incurred residues levels of chlorpyrifos and its metabolite 3,5,6-Trichloro-2-pyridinol (TCP) in rice. The chlorpyrifos and TCP were found to be 1.27 and 0.093 mg kg-1 in straw and 0.41 and 0.073 mg kg-1 in grain, respectively. It is observed that the sunlight for 2 hours does not decrease the chlorpyrifos and TCP residues in grain significantly. Their residues in rice were reduced by up to 50% by hulling. The cooking reduced the chlorpyrifos and TCP in rice to undetectable level (below 0.01 mg kg-1). Processing factors (PFs) of chlorpyrifos and TCP residues in rice during food processing were similar. Various factors have impacts on the fates of chlorpyrifos and TCP residues and the important steps to reduce their residues in rice were hulling and cooking. The results can contribute to assure the consumer of a safe wholesome food supply.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Chlorpyrifos / analysis*
  • Crops, Agricultural / chemistry
  • Edible Grain / chemistry
  • Food Contamination / analysis
  • Food Handling / methods*
  • Hot Temperature
  • Oryza / chemistry*
  • Oryza / metabolism
  • Pesticide Residues / analysis*
  • Pyridones / analysis
  • Sunlight

Substances

  • Pesticide Residues
  • Pyridones
  • 3,5,6-trichloro-2-pyridinol
  • Chlorpyrifos

Grants and funding

This work was financially supported by the Natural Science Foundation of China (Grant No. 31471797) and Independent Innovation of Agricultural Sciences in Jiangsu Province [Grant No. CX (14) 2060]. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.