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Abstract
Residues of pesticides in food are influenced by processing such as fermentation. Reviewing the extensive literature showed that in most cases, this step leads to large reductions in original residue levels in the fermented food, with the formation of new pesticide by-products. The behavior of residues in fermentation can be rationalized in terms of the physical-chemical properties of the pesticide and the nature of the process. In addition, the presence of pesticides decrease the growth rate of fermentative microbiota (yeasts and bacterias), which provokes stuck and sluggish fermentations. These changes have in consequence repercussions on several aspects of food sensory quality (physical-chemical properties, polyphenolic content, and aromatic profile) of fermented food. The main aim of this review is to deal with all these topics to propose challenging needs in science-based quality management of pesticides residues in food.
FUNDING
We are grateful by the Juan de la Cierva and Ramón y Cajal contracts to Regueiro and Rial-Otero, respectively. This work was granted by EU FEDER and Spanish Ministry of Science and Innovation (Refs. CTM2009-10734 and AGL2011-30378-C03-01) funds.
ABBREVIATIONS
| CAP | = | Critical agricultural practices |
| CHB | = | 7-Chloro-6-hydroxy-2-(1-methylcyclohexyl)-1,3-benzoxazole |
| DDD | = | 1-Chloro-4-[2,2-dichloro-1-(4-chlorophenyl)ethyl]benzene |
| DDE | = | 1,1-Dichloro-2,2bis(p-chlorophenyl)ethylene |
| DDT | = | 1,1,1-Tricloro-2,2-bis(4-clorofenil)-ethane |
| EBDC | = | Ethylene bisdithiocarbamate |
| EFSA | = | European Food Safety Authority |
| ETU | = | Ethylenethiourea |
| EU | = | European Union |
| FAO | = | Food and Agriculture Organization of the United Nations |
| GAP | = | Good Agricultural Practice |
| H. | = | Hanseniaspora |
| HCB | = | Hexachlorocyclobenzene |
| HCH | = | Hexachlorocyclohexane |
| IUPAC | = | International Union of Pure and Applied Chemistry |
| JMPR | = | Joint FAOWHO meeting on pesticide residues |
| K. | = | Kloeckera |
| Kow | = | Water–octanol partition coefficient |
| L. | = | Lactobacillus |
| LAB | = | Lactic acid bacteria |
| MRLs | = | Maximum Residue Limits |
| O | = | Oenococcus |
| OHA | = | Hydroxyatrazine |
| OHT | = | Hydroxyterbutylazine |
| OPPs | = | Organophosphate pesticides |
| PBDC | = | Propylene bisdithiocarbamate |
| PDP | = | Pesticide Data Program |
| PTU | = | Propylenethiourea |
| S. | = | Saccharomyces |
| St. | = | Streptococcus |
| THPI | = | Tetrahydrophthalimide |
| US | = | United States |
| USDA | = | United States Department of Agriculture |
| var. | = | Variety |
| WHO | = | World Health Organization |