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    Home > Agriculture News > Pesticide News > Long-term consumption is harmful!

    Long-term consumption is harmful!

    • Last Update: 2021-07-24
    • Source: Internet
    • Author: User
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    Recently, color-fading chives appeared in many vegetable markets across the country, which faded after rubbing them! The staff of the Market Supervision and Administration Bureau said: Long-term consumption of such green onions is harmful
    .
    The incident also caused widespread concern among netizens

    .
    Recently, Ms.
    Wang, a citizen of Ganzhou, Jiangxi, said that the chives she bought can actually wipe out the blue

    .
    The screenshot of the video was tested by the Ganzhou Food and Drug Inspection and Testing Center.
    The copper content of the chives that Ms.
    Wang cleaned was 1.
    43mg/kg, and the copper content of the uncleaned chives was 1.
    91mg/kg purchased at the same stall.
    kg

    .
    The copper content is higher than its own nutrients, indicating that Bordeaux mixture may have been used

    .
    In response, the Ganzhou Municipal Market Supervision Bureau conducted supervision and inspection of the shallots in 22 farmer’s markets and supermarkets in its jurisdiction, as well as 2 large vegetable wholesale markets

    .
    During the inspection, it was found that about 80 kilograms of "fading green onions" that faded after rubbing, have all been removed from the shelf for storage and destruction

    .
    In January of this year, "blue" chives appeared in a market in Guizhou, and the vendors selling these chives claimed that they were from Yunnan

    .
    The Kunming Municipal Market Supervision Bureau found that 1,479.
    735 kilograms of "fading green onions" that faded with one rub, were all removed from the shelves for storage

    .
    In addition, fading green onions have also appeared in Hangzhou, Ningbo, Jiaxing, Jinhua and other places

    .
    Bordeaux mixture is made by mixing hydrated copper sulfate and quicklime

    .
    In agricultural production, Bordeaux mixture is a widely used broad-spectrum fungicide and preservative

    .
    For the Bordeaux liquid residue on the chives, what needs to be considered is the amount of copper residue after normal cleaning

    .
    Further reading Zhong Kai, an associate researcher of the National Center for Food Safety Risk Assessment, introduced that when buying fruits and vegetables, you can carefully observe the petioles and roots of the fruits and vegetables.
    If there are blue or blue-white residues, it is likely that copper sulfate has been used

    .
    Before the fruits and vegetables are harvested, there will be a withdrawal period of 1 to 2 weeks.
    During this period, rain, dew and sprinkler irrigation will gradually wash away the residual copper sulfate.

    .
    However, it is possible that farmers do not strictly implement the withdrawal period, resulting in copper sulfate remaining

    .
    During the transportation of vegetables, vendors may also use copper sulfate to keep them fresh

    .
    Zhong Kai also said that copper sulfate is widely used in agriculture, such as Bordeaux mixture, which is a highly safe pesticide

    .
    After spraying, Bordeaux mixture can adhere to the surface of crops to form a medicinal film

    .
    Many people worry that copper is a heavy metal, and people will have side effects after ingesting.
    Zhong Kai said that although copper is a heavy metal, it is also a metal element needed by the human body.
    Normal people need to consume about 2 to 3 mg per day, which is generally enough from food.
    Get

    .
    The Committee of Experts on Food Additives (JECFA) under the WHO believes that a 60 kg adult will have no health problems if he consumes 30 mg of copper per day for his entire life

    .
    In addition, copper ions do not have accumulated toxicity, and copper sulfate is also considered to be a highly safe pesticide

    .
    Therefore, the world's major developed countries rarely stipulate its limit in food

    .
    Our country's standard once stipulated that the copper residue in food should not exceed 10 mg per kilogram, but around 2010, it complied with the world's wide range of standards and cancelled this restriction

    .
    How to Eliminate Pesticide Residues in Fruits and Vegetables Despite the high safety of copper sulfate, many citizens are still worried about what to do with the fruits and vegetables with blue marks

    .
    Zhong Kai said that the solubility of copper sulfate is very good, if soaked and rinsed with water, the removal effect is very good, at the same time can be supplemented by gentle rubbing or scrubbing

    .
    If you are really worried, you can cut off the roots that are more contaminated with copper sulfate and then wash them with water

    .
    "After all, copper sulfate is very safe, because this residue on vegetables has little impact on human health

    .
    " In order to eliminate pesticide residues in fruits and vegetables, many citizens have soaked and washed or blanched in water, and some even soaked vegetables in water for two or three.
    Hours, are these methods advisable?
    Liu Qingjun, vice president of Beijing Academy of Science and Technology, believes that proper soaking and blanching with hot water can indeed help eliminate pesticide residues, but the time should not be too long.

    .
    "Vegetables can be soaked to remove most of the pesticide residues on the surface, but once the pesticide residues have been inhaled into the vegetable cells, the soaking will not work

    .
    " Liu Qingjun said, using salt water, weakly alkaline water, and detergent to clean.
    The difference in effect is not too great, and soaking for more than 20 minutes will not bring better results

    .
    There are even studies showing that if vegetables are soaked for more than 20 minutes, the nitrite content of some vegetables will increase

    .
    Therefore, it is not recommended to soak vegetables for a long time

    .
    Blanching vegetables with boiling water is sure to remove organophosphorus pesticides

    .
    At the same time, stewed vegetables can effectively remove oxalic acid and nitrite

    .
    However, the blanching time should not be too long, because if some vegetables are blanched for too long, the nitrite content will increase

    .
    Liu Qingjun reminded that whether pesticides are easily washed off has little to do with their solubility, and they are mainly removed by mechanical movement during cleaning

    .
    "The best way to wash fruits and vegetables is to rinse them under running water for more than 30 seconds, followed by scrubbing

    .
    "
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