Elkins E R
National Food Processors Association, Washington, DC 20005.
J Assoc Off Anal Chem. 1989 May-Jun;72(3):533-5.
Commercial food processing operations such as washing, blanching, and cooking remove major portions of the pesticide residues that are currently permitted on the raw agricultural crop. These unit operations are reviewed for selected products, along with degree of residue removal at each step. For example, washing plus peeling removes 99% of carbaryl and malathion residues from tomatoes. Washing removes 83% of benomyl residue from tomatoes and further processing reduces the residue by 98% in tomato puree and catsup. Even in the most concentrated fraction from tomatoes (tomato paste), residues were below the initial level in the raw product.
商业食品加工操作，如清洗、热烫和烹饪，可去除目前允许存在于未加工农产品上的大部分农药残留。针对选定产品对这些单元操作进行了审查，并评估了每个步骤的残留去除程度。例如，清洗加去皮可去除番茄中99%的西维因和马拉硫磷残留。清洗可去除番茄中83%的苯菌灵残留，进一步加工可使番茄酱和调味番茄酱中的残留减少98%。即使是番茄中最浓缩的部分（番茄酱），残留量也低于未加工产品的初始水平。
