Study on Monitoring of Pesticides Residues in Vegetables from Quantity Food service Companies - Take Taoyuan City Li-yu Corporate Agency as an Example

• Main Authors: Chang,Wen-Chieh, 張汶傑
• Other Authors: Lee,Jai-Jaan
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/z2swyu

碩士 === 台北海洋科技大學 === 食品科技與行銷系碩士班 === 107 === Monitoring of pesticide residues in vegetables is one of the important tasks for foodservice companies to ensure food safety and health of consumers. It is also used as a critical control point for the implementation of food hazard analysis and critical control point system. Pesticides are widely used to control the pests in vegetables. Vegetable production has been significantly increased with the help of pesticides but uncontrolled and excessive use can cause food pollution and harm to human health. Caterers must analyze, evaluate and manage the potential hazards of vegetable pesticide residues to meet the consumer demand for food safety. The aim of this study is to determine the pesticide residues for 1,799 tested vegetables, sampled from the food and vegetable market in Xilua Town, Yunlin County between 2016 and 2017, using the rapid test method of organophosphorus and carbamate insecticide residuals. The results showed that pesticide residues of the tested samples were comparatively higher in root vegetables, leafy vegetables and melons. However, the inhibitory ratio of acetylcholinesterase in all vegetable samples were below 10%, and they did not exceed the legal limit of 35%. In this study, 1,799 vegetables were sampled, and no pesticide residues were found exceeding the legal standard. The lower pesticide residues in vegetables from foodservice companies was attributed to the government's promotion of the good agricultural practice label as well as food hazard analysis and critical control points system.