-transparent.png){kind=logo}
In the period 1991-1993, an official study was conducted to measure the presence and evaluate the risk of pesticide residues in plantbased 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.
Related Publications
W Dejonckheere, and
W Steurbaut, and
S Drieghe, and
R Verstraeten, and
H Braeckman
January 1990,
Journal - Association of Official Analytical Chemists,
W Dejonckheere, and
W Steurbaut, and
S Drieghe, and
R Verstraeten, and
H Braeckman
January 1994,
Journal of AOAC International,
W Dejonckheere, and
W Steurbaut, and
S Drieghe, and
R Verstraeten, and
H Braeckman
January 2000,
Journal of AOAC International,
W Dejonckheere, and
W Steurbaut, and
S Drieghe, and
R Verstraeten, and
H Braeckman
January 1966,
Science (New York, N.Y.),
W Dejonckheere, and
W Steurbaut, and
S Drieghe, and
R Verstraeten, and
H Braeckman
April 1969,
Journal of the science of food and agriculture,
W Dejonckheere, and
W Steurbaut, and
S Drieghe, and
R Verstraeten, and
H Braeckman
September 1974,
Pesticides monitoring journal,
W Dejonckheere, and
W Steurbaut, and
S Drieghe, and
R Verstraeten, and
H Braeckman
September 1975,
Pesticides monitoring journal,
W Dejonckheere, and
W Steurbaut, and
S Drieghe, and
R Verstraeten, and
H Braeckman
March 1972,
Pesticides monitoring journal,
W Dejonckheere, and
W Steurbaut, and
S Drieghe, and
R Verstraeten, and
H Braeckman
March 1976,
Pesticides monitoring journal,
W Dejonckheere, and
W Steurbaut, and
S Drieghe, and
R Verstraeten, and
H Braeckman
December 1970,
Pesticides monitoring journal,
