ArticleFoods (Basel, Switzerland)2022
Effectiveness of Different Washing Strategies on Pesticide Residue Removal: The First Comparative Study on Leafy Vegetables.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 47 citations in OpenAlex.
- Implications of Endocrine-Disrupting Chemicals for Human Health and Effective Methods for Prevention and Reduction.Toxics · 2026Review
- Strategies to Determine and Mitigate Pesticide Residues in Food.Molecules (Basel, Switzerland) · 2025Review
- Health risk assessment of penconazole fungicide residues in grapes: insights from Monte Carlo simulation.Scientific reports · 2025Article
- Weed Management in Edamame Soybean Production.Plants (Basel, Switzerland) · 2025Article
- Food Safety in the Age of Climate Change: The Rising Risk of Pesticide Residues and the Role of Sustainable Adsorbent Technologies.Foods (Basel, Switzerland) · 2025Review
- Effects of washing methods on indoxacarb contamination and acute exposure assessment in Welsh onions (Food science and biotechnology · 2025Article
- Removal of Pesticides from Lemon and Vegetables Using Electrolyzed Water Kitchen Devices.Molecules (Basel, Switzerland) · 2024Article
- The Link Between Paraquat and Demyelination: A Review of Current Evidence.Antioxidants (Basel, Switzerland) · 2024Review
- Insecticides chlorantraniliprole and flubendiamide inHeliyon · 2024Article
- Impact of different decontamination methods on the reduction of spiromesifen residue in chilli fruits.Heliyon · 2024Article
- Assessment of Hygiene Management Practices and Comparative Analysis of Regulatory Frameworks for Shared Kitchens across Different Countries.Foods (Basel, Switzerland) · 2024Article
- Magnetically treated water for removal of surface contamination by Malathion on Chinese Kale (Brassica oleracea L.).PloS one · 2024Article
- Article
- The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach.Foods (Basel, Switzerland) · 2023Article
- Article
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Leafy vegetables are used in various cuisines worldwide; however, as they cannot be peeled and their leaf surface area is large, the risk of retaining pesticide residues on these vegetables is relatively higher than on others. To our knowledge, this is the first comparative study to reveal the effect of removing pesticide residues from five artificially contaminated leafy vegetables (lettuce, perilla leaves, spinach, crown daisy, and ssamchoo (Brassica lee ssp. namai)) using different removal methods. The percent reduction range for each method was 43.7−77.0%, and the reduction range for the five leafy vegetables was 40.6−67.4%. Lettuce had the highest reduction (67.4 ± 7.3%), whereas ssamchoo had the lowest reduction (40.6 ± 12.9%). Spinach and crown daisy showed no significant difference in their reductions. Based on reduction by method, running water (77.0 ± 18.0%) and boiling (59.5 ± 31.2%) led to the highest reduction, whereas detergent (43.7 ± 14.5%) led to the lowest reduction. The reductions of chlorfenapyr, diniconazole, indoxacarb, fludioxonil, pyraclostrobin, and lufenuron in the leafy vegetables were lower with blanching and boiling than with other methods (p < 0.05). These results highlight the importance of thoroughly washing leafy vegetables to lower the intake of pesticide residues before cooking.
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