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KMID : 0881720210360010009
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Journal of Food Hygiene and Safety
2021 Volume.36 No. 1 p.9 ~ p.16
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Evaluation of Residual Pesticides in Dried Chili Peppers and Chili Powders Using LC-MS/MS
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Jang Mi-Ra
Kim Eun-Hee
Shin Jae-Min
Park Young-Hye
Park Hae-Won
Kim Jin-Kyoung
Hong Mi-Sun
Yu In-Sil
Shin Yong-Seung
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Abstract
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The monitoring of residual pesticides in dried chili peppers and chili powders, which are circulated in Seoul from 2018 to 2019, was conducted for safety evaluation. As a result of analyzing for 71 kinds of pesticide residues in 101 cases of samples, pesticides were detected in 87 samples; however, no samples exceeded the MRLs (Maximum Residue Limits).
Detection rates of pesticides in dried chili peppers and chili powders were 73.3% and 91.5%, respectively. The detection rate of residual pesticides in chili powders was a little higher than that in dried chili peppers. Twelve types of pesticides were detected, however, those pesticides were acceptable to use on peppers, according to the Crop Protection Guidelines. The most frequently detected pesticide was pyraclostrobin followed by flubendiamide, azoxystrobin, and chlorantraniliprole. The risk for detected pesticides was estimated as the ratio of ADI (Acceptable Daily Intake) to food intake rate. The ADI value resulting by intake of dried chili peppers and chili powders was in the range of 5.66E-05 to 3.34E-02, which was within a safe level.
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KEYWORD
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Pesticide, Chili powders, Dried chili peppers, LC-MS/MS
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