Nasty Pesticide Broken Down by Probiotic Used in Culturing Food

نویسندگان

  • Andrea B Kirk
  • Purnendu K Dasgupta
  • Martina Kroll
  • Asraful Islam
  • Woo Jin Lim
  • Su Young Hong
  • Jong Min Kim
  • Myoung Geun Yun
  • Ji Joong Cho
چکیده

Pesticide residues are an unavoidable part of the environment due to their extensive applications in agriculture. As wheat is a major cultivated cereal, the presence of pesticide residues in wheat is a real concern to human health. Reduction in pesticide residues during fermentation has been studied, but there is a lack of data regarding pesticide residues dissipation during cereal fermentation. Present work investigates the dissipation of pirimiphos-methyl during wheat fermentation by L. plantarum. Results are confirmation that food-processing techniques can significantly reduce the pesticide residues in food, offering a suitable means to tackle the current scenario of unsafe food.

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تاریخ انتشار 2014