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5 2 Vol. 5 No. 2
2014 2 Journal of Food Safety and Quality Feb. , 2014
*
李 安, 潘立刚 , 王纪华, 王 冬, 王北洪, 付海龙, 靳欣欣
(, 100097)
摘 要: , ,
,
,
, ,
,
关键词: ; ; ;
Processing factors of pesticide residues and their application in
dietary exposure assessment
*
LI An, PAN Li-Gang , WANG Ji-Hua, WANG Dong, WANG Bei-Hong, FU Hai-Long, JIN Xin-Xin
(Beijing Research Center for Agricultural Standards and Testing, Beijing 100097, China)
ABSTRACT: There are all kinds of processing technologies to make primary agro-prodcuts become eaten
food. The level of pesticide residues in food would be affected during food processing, thus the risk assessment
results based on the testing data of the primary agro-products would be evaluated inaccurately. Therefore,
processing factor in the risk assessment model helps to reflect the real level of the dietary exposure risk of pes-
ticide residues. This paper was based on commonly used food processing technology such as washing, peeling,
cooking, juice, cooking, sterilization and other processing technologies. The effects of these processing me-
thods on pesticide residues in food and the corresponding processing factors in the application of exposure as-
sessment were reviewed in this paper,
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