Abstract

All pesticide residues are toxic by design and pose seriously health dangers to people. We explored an effective cleaning technique of food safety and handling guidelines. Chlorantraniliprole residues on cowpea fruits were determined by LC-MS/MS (liquid chromatography-tandem mass spectrometry) after different cleaning methods. Both soaking the cowpea fruits in water for 15 min and soaking in 0.1% edible vinegar for 15 min followed by rinsing with running tap water for 2 min could effectively remove the chlorantraniliprole residues on cowpea fruits. Cleaning with running tap water for 2 min was the worst cleaning method. Both the treatments of soaking in acidic and neutral pH cleaning solution could generate good removal efficiency of chlorantraniliprole residues on cowpea. Different cleaning solution concentration did not give significant difference removal efficiency. Our research provided the inherent relationship between pesticide residues and cleaning approaches, also the important theoretical basis for risk assessments of food.

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