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Abstract ▼ AI-Helper

References on the cooking and processing losses of organophosphorus (OP) pesticides in foods were collected and analyzed to indicate that the average removal of whole pesticides being 45% in water washing, 56% in detergent washing, 91% in peeling of fruits, 5l% in blanching-boiling of vegetables, 90...

References on the cooking and processing losses of organophosphorus (OP) pesticides in foods were collected and analyzed to indicate that the average removal of whole pesticides being 45% in water washing, 56% in detergent washing, 91% in peeling of fruits, 5l% in blanching-boiling of vegetables, 90% in milling and processing of grains. The theoretical maximum daily intake (TMDI) calculated from the food intake and Korea maximum residue limits showed that 4 among 11 pesticides exceeded the acceptable daily intake (ADI). The estimated daily intake (EDI) calculated from the food intake and monitoring data reached 17.2% of ADI on the assumption that the toxicity of OP pesticides appears as an additive effect. The % ratio of ADI for individual pesticides was 6.1% in diazinon, 5.8% in fenthion, 3.3% in fenitrothion and very low in other pesticides. By applying reduction factors to the EDI, the removal ratio of OP pesticides in cooking and processing appears to be over 50%. In summary, the exposure level of Korean population toward whole OP pesticides was estimated to reach 23% of ADI, which would not cause any health rick as yet, but calls for a systematic risk assessment.

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