Effect of storage, washing, and cooking on the stability of five pesticides in edible fungi of : A degradation kinetic study.

Pesticide residue in food products is one of the most important global health challenges. The current study sought to investigate the changes in pesticides residue levels in under different storage conditions and during washing and cooking. Pesticides analysis was performed using gas chromatography/mass spectrometry (GC-MS). The results showed that the half-life (t) of all of the studied pesticides stored at room temperature was lower than refrigerator and freezer temperature. In addition, the greatest reduction of diazinon, malathion, permethrin, propargite, and fenpropathrin was found at a pH of 12, 2, 12, 7, and 9, respectively. Although sodium chloride had no effective impact on pesticide reduction during the same washing times, the removal of pesticides increased as washing time increased. Further, the reduction of pesticides was time-dependent during the boiling, microwaving, and frying processes. Based on these findings, the stability of insecticides, such as permethrin, malathion, and diazinon, was lower than acaricides, including propargite and fenpropathrin, in various techniques. Therefore, the use of washing solutions with an appropriate pH as well as increased cooking time may reduce the risk of pesticide exposure.