NDLI: Investigation of pesticide residues in vegetables and fruits grown in various regions of Hatay, Turkey.

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Investigation of pesticide residues in vegetables and fruits grown in various regions of Hatay, Turkey.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Sungur, Sana Tunur, Cetin
Spatial Coverage	Turkey
Description	Country affiliation: Turkey Author Affiliation: Sungur S ( a Science and Letters Faculty, Department of Chemistry , Mustafa Kemal University , Hatay , Turkey.)
Abstract	In this study, 175 pesticide residues in various vegetable and fruit samples grown in different regions of Hatay, Turkey, were investigated. Residue analyses were performed using liquid chromatography-tandem mass spectrometry with the QuEChERS method. In tomato, plum and apricot samples, pesticide residues were below the limits of detection. In other samples, at least one pesticide residue was detected. Twelve pesticides (acetamiprid, carbendazim, chlorpyrifos, fenarimol, fludioxonil, hexythiazox, imidacloprid, metalaxyl, pyridaben, pyriproxyfen, thiabendozole, triadimenol) were found at levels between 0.003 and 0.759 mg kg(-1). Only in cucumber samples, acetamiprid residues were found at levels greater than the maximum acceptable limit in Turkish Food Codex and European Union maximum residue limits (EU MRLs). In other samples, the detected residue amounts are less than the MRLs declared in the Turkish Food Codex and EU MRLs.
File Format	HTM / HTML
ISSN	19393210
Issue Number	4
Volume Number	5
e-ISSN	19393229
Journal	Food Additives & Contaminants: Part B
Language	English
Publisher	Taylor & Francis
Publisher Date	2012-01-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Nutritional Sciences Diet Environmental Exposure Analysis Food Contamination Fruit Chemistry Pesticide Residues Vegetables Cucumis Sativus Humans Lycopersicon Esculentum Pesticides Prunus Turkey Journal Article
Content Type	Text
Resource Type	Article
Subject	Public Health, Environmental and Occupational Health Toxicology Food Science

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