a Nutrition and Bromatology Group, Department of Analytical and Food Chemistry; Food Science and Technology Faculty , University of Vigo-Ourense Campus , E-32004 Ourense , Spain.
Crit Rev Food Sci Nutr. 2015;55(6):839-63. doi: 10.1080/10408398.2012.677872.
Residues of pesticides in food are influenced by processing such as fermentation. Reviewing the extensive literature showed that in most cases, this step leads to large reductions in original residue levels in the fermented food, with the formation of new pesticide by-products. The behavior of residues in fermentation can be rationalized in terms of the physical-chemical properties of the pesticide and the nature of the process. In addition, the presence of pesticides decrease the growth rate of fermentative microbiota (yeasts and bacterias), which provokes stuck and sluggish fermentations. These changes have in consequence repercussions on several aspects of food sensory quality (physical-chemical properties, polyphenolic content, and aromatic profile) of fermented food. The main aim of this review is to deal with all these topics to propose challenging needs in science-based quality management of pesticides residues in food.
食品中的农药残留受发酵等加工过程的影响。综述大量文献表明，在大多数情况下，这一步骤会导致发酵食品中原残留水平大幅降低，并形成新的农药副产物。残留物质在发酵过程中的行为可以根据农药的物理化学性质和工艺性质来合理化。此外，农药的存在会降低发酵微生物群（酵母和细菌）的生长速度，从而导致发酵停滞和缓慢。这些变化对发酵食品感官质量的几个方面（物理化学性质、多酚含量和芳香轮廓）产生了影响。本文的主要目的是讨论所有这些主题，为基于科学的食品中农药残留质量管理提出具有挑战性的需求。
