Effects of Cleaning Procedures on the Concentration of Pesticide Residues on Crisp Fresh-Cut Lettuce (cv. Vera)

Abstract

Decontamination procedures are needed for ready-to-eat foods, especially vegetables. In this work, we focused on the effects of four cleaning solutions and ultrasound baths on the amount of pesticide residue left on lettuces. Five pesticides were applied to lettuces grown in controlled conditions. The residues were analyzed with an acetate QuEChERS method and a HPLC-MS/MS system. All the tested methods resulted in diminution of residues without significant differences among them. Out of 16 pesticides analyzed on commercial samples, only five were found on seven of the samples, without exceeding the MRLs.

Keywords

• pesticide residues
• lettuce
• QuEChERS
• decontamination processes