Journal of Pharmacognosy and Phytochemistry
Vol. 8, Special Issue 5 (2019)
Reducing the pesticide residues from foodstuff through food processing technique
Dr. Pompi Saikia, Rashmi Rekha kalita and Dr. Sayanika Borah
Food safety is an area of growing food in concern of human health. The presence of pesticide residues in food has affected the human health. The study was conducted in the Nagaon and Jorhat districts of Assam. North West Jorhat Development Block under Jorhat Sub-Division of Jorhat District and Bratradoba Development Block under Nagaon Sub- Division of Nagaon District were selected purposively for the study owing to its proximity to the researcher. 120 numbers of women respondents were selected randomly for the research study. From the findings, it was observed that food processing techniques such as washing, peeling, canning or cooking lead to a significant reduction of pesticides residues. From this research we found that the common food processing operations along with the degree of residue removal in each process. 68.33 per cent of the respondents were wash vegetable properly before peeling followed by 67.50 per cent were washed and peel off the raw vegetables thoroughly, 60.00 per cent of the respondents did not used green leaves as food after immediately spraying pesticides, 30.83 per cent avoid purchase of off season vegetables due to application of high amount of pesticide, 25.83 per cent washed vegetables after peeling, 11.67 per cent applied pesticides only at recommended dose and a very negligible (8.33%) respondents cooked vegetables in pressure cooker to reduce pesticide residue. It can be concluded that respondents were somewhat aware about pesticide residue in foodstuff and its effect on health. It is therefore essential to make the respondents aware about the proper food processing techniques in order to avoid causing of health hazards and toxic effects on the users.
Pages: 406-408 | 994 Views 207 Downloads
Dr. Pompi Saikia, Rashmi Rekha kalita and Dr. Sayanika Borah. Reducing the pesticide residues from foodstuff through food processing technique. J Pharmacogn Phytochem 2019;8(5S):406-408.