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What are the hazards of residual pesticides

2024-01-16 14:39

In recent years, incidents of agricultural product poisoning and penalties for export inspections have been repeatedly reported. The survey shows that for field crops, not using pesticides can result in a loss of 30-50% of yield. For economic crops such as vegetables and fruits, not using pesticides can result in a loss rate of 40-80% for agricultural products. Therefore, pesticides are commonly used in rural areas to increase crop yield, which is the reason for the large amount of pesticide residues in fruits and vegetables.

Residual pesticides in fruits and vegetables can cause acute and chronic poisoning to the human body, leading to hazards such as cancer, deformities, and mutations. To avoid these hazards, people usually use the following methods for simple disinfection treatment: soaking and washing with water, soaking in alkaline water, high-temperature treatment, diluting and cleaning with detergent, and exposure to sunlight. However, these methods are not ideal for removing residual pesticides from fruits and vegetables. According to research, boiling water flushing can lead to nutrient loss of over 50%, the use of disinfectants can easily cause secondary pollution, and sunlight exposure is time-consuming and ineffective.

Professor Zhu Songchun, former Chief Engineer of the Chinese Academy of Military Sciences, Chief Advisor of the China Federation of Public Welfare and the China Love Engineering Committee, pointed out that daily vegetable and fruit cleaning methods only have a negligible effect on removing pesticide residues in food.

Biodegradable enzyme method: When removing pesticide residues from vegetables and fruits, add biodegradable enzymes to clean water and soak the vegetables and fruits. After soaking, rinse with clean water. Biodegradable enzymes are a type of hydrolytic enzyme extracted from edible yeast and are highly soluble in water. They can specifically hydrolyze the phosphate ester bonds on organic phosphorus pesticide molecules, breaking down the organic phosphorus pesticides. The decomposed organic phosphorus pesticides are no longer phosphate compounds, thus completely eliminating the toxicity of pesticides. Because enzymes themselves are proteins, they are widely used in food additives and brewing, and do not cause harmful secondary pollution to the human body like chemical synthetic detergents. The biodegradation enzyme method is not only efficient but also safe, non-toxic and has no side effects, and has no impact on the taste and nutritional value of fruits and vegetables. It can be directly applied to various fruits, vegetables, tea, grains, beans, eggs, milk, and meat. In the past, this method was only used at major national conferences and events.

Another method is to start from the root cause. After the fruits and vegetables mature, relevant personnel can use pesticide residue testers to measure the fruits and vegetables to see if there are residual pesticides. If it contains, use the above method to remove it and control it from the source.

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