Fixation of MRLs for Pesticide Residues in Processed Foods -...

Workshop on “Fixation of Maximum Residue Levels for Pesticides and Veterinary drugs in Foods prepared from Animals, Poultry and

Fish, and Processed food”, Organised by FSSAI, New Delhi, at India Habitat Centre, New Delhi

(Feb.01 - 02, 2016)

Dr. J.PADMAJA

Dy. Director,

Food Toxicology Research Centre,

Fixation of MRLs for Pesticide Residues in

Processed Foods : Modalities

PROCESSED FOOD

Foods that are subjected to technological

modifications either for preservation or for

converting into ready-to-use/eat foods,

eliminating laborious household procedures, are

called “processed foods”. (Dietary Guidelines for

Indians, NIN) Processed Products - shall mean foodstuffs resulting from the

processing of unprocessed products. (Agricultural & Processed

Food Products Export Development Authority – APEDA)

Any food other than a raw agricultural commodity and includes any raw agricultural commodity that has been subject to processing, such as canning, cooking, freezing, dehydration, or milling. (United States Federal Food, Drug and Cosmetic Act, Section 201, Chapter II)

Cereals & Cereal products

Wheat, Rice, Maize, Sorghum, Bajara, Ragi, Millets

Grains, flours, maida, sooji, semolina, instant flour mixes, whole wheat flour, germ, bran, husk Bread, biscuits, chapathi, papad…

Pulse & pulse products

Whole grains of bengal gram, green gram, black gram, rajmah, peas, cow pea

Sprouts, splits/dhal, flours Paratha mix, pakoda, chakali mix, sev etc…

Fruits & Vegetables products

Cut fruits and vegetables, dehydrated or dried products, pickles, canned products, fruit juices, squashes, jams, jellies , soup powders

Milk & Milk based products

Whole milk, Skimmed Milk condensed milk, milk powder, Cottage cheese, curd, yoghurt, buttermilk, clarified butter, butter…

Fish products Dried/smoked/salted fish

Meat & poultry products

Meat, Egg

Classification of processed foods

Different types of Food Processing:

Thermal heating or boiling

Dehydration or Drying

Steaming

Pasteurization

Freezing

Salting

Sugaring

Pickling

Highly processed

foods

Baked

Fried

Smoked

Toasted

Puffed

Shredded

EXTENT PURPOSE END PRODUCT

Minimal

modifications of

whole foods.

Prolong their duration,

enable storage, and

reduce time/effort in their

culinary preparation.

Minimally processed FOODS

(cleaned, chilled or frozen,

vacuum packed fruits and

vegetables; dried and packaged

grains, pasteurized milk, plain

yogurt, frozen meat)

Extraction of

substances from

whole foods

Highly storable

ingredients used in the

culinary elaboration of

dishes/meals made from

whole foods.

Processed culinary

INGREDIENTS (refined oils, fats,

sugar, starches, flours)

Extraction of

substances from

whole foods followed

by their subsequent

assembling (usually

with lots of additives

and little or no whole

food)

Long shelf-life, ultra

palatable, ready-to

consume products

Ultra-processed PRODUCTS

(breads, cookies, cakes, pastries,

chips, cereal bars, and savory or

sweet snacks in general, pizza,

burgers, nuggets and ready

dishes and meals in general, soft

drinks)

Types of food processing

Source: Monterio et al., 2010

Products of Rice

Par-boiled rice Flaked rice Popped rice Puffed rice Pound rice

Rice hull/husk Rice bran oil

Rice bran

Processing of Paddy to Flaked Rice

Paddy

Soaking (12-18 hours)

Roasting (200-250°C for 20-30sec)

Tempering (5min)

Flaking (using an edge runner)

Flaking machine

Flaked rice

PUFFED RICE FROM PAR-BOILED RICE

Paddy

Soaking in water (30% m.c)

Parboiled rice (14% m.c)

Milling (15% m.c)

Dry heat parboiled rice in pans (110ᵒC)

Salting (Sodium chloride 10g/100ml water per kg of rice)

Roasting in hot sand (250ᵒC)

Puffed rice (0.5% m.c)

precooking of rice within the husk -

involves hydrating of paddy - followed by

heating - to cook and finally drying of the

rice.

Fermented products of Rice preparations

Idli

Dosa

Dhokla

Appe

BREAD making – Process

Flour

Mixing

Kneading

Moulding and Panning

Proofing (1 hour)

Baking (230ᵒ C for 45

mins)

Bread

Cooling

Packaging

Macaroni – Processing Flow chart

Flour

Addition of water

Mixing

Kneading

Extruding (300-400 RPM,

120-160ᵒC,

atm Pressure-

70-150,

moisture-

13kg/hr)

Cutting

Oven drying (70ᵒC, 12 hr)

Packaging

View of extrusion cooker

Typical Process Parameters

Process Temp ⁰C

Max. BBL Pressure

Moisture %

Max Fat %

Cook %

Pellet process 60-100 12-18 12 15-30

Pellet Press 90-130 35-40 12-18 12 20-55

Dry Extrusion 110-140 40-65 12-18 12 60-90

Wet Extrusion

Single screw 80-140 15-30 15-35 22 80-100

Twin screw 60-160 15-40 10-45 27 80-100

13

Milk and Milk Products:

Milk powder Condensed Milk Yoghurt Butter/ Clarified Butter Cottage Cheese

Milk – Processing:

Raw Milk

Pre-heating (35-40°C)

Filtration

Cooling and Storage (4°C)

Pasteurization (66°C for 30min or

72°C for 30secs)

Homogenization

Cooling (10°C)

Storage

Pasteurization

Raw Milk

Packed

Processing of Milk Powder:

Inlet temp 180ºC

Outlet temp 90ºC

Process Flow Chart for :

Tomato sauce

Tomato ketchup

Tomato Juice or Pulp(stained)

Addition of Spice bag (open kettle/vacuum pan)

Cooking (100ᵒC), 10 min. & Concentration

Concentration

End Point (by Refractometer )

Bottle Filling (by addition of Vinegar)

Thermal Treatment/Pasteurization

(85-88ᵒC for 30 mins)

Cooling & Storage

Tomatoes

Washing & Sorting

Cutting

Heating at 70°C for 3-5 min.

Pulping

Cooking Pulp with sugar & spice bag

Concentration

Judging end point (by Refractometer)

Addition of Vinegar

Filling & cooling

Pasteurization (85-88ᵒC for 30 mins)

Storage

Crush ,Tear and Curl - Black tea

CTC - Black tea

Tea Processing

Leaves and Buds

Steamed

Dried

White

Tea

Green

Tea

Oolong

Tea

Black

Tea

Leaves

Withered

Panfried/Steamed Bruised by Shaking Rolled

Rolled/Shaped Oxidized (brief) Oxidized (full)

Dried Panfried/Dried Fried/Dried

19

Tea Processing Plucking of tea leaves twice in year (early spring and summer seasons)

Hand Picking High quality; Machine picking Low quality

To remove excess water under sun or cool breeze (66ᵒC, 18-24hrs)

Tea leaves are bruised or torn to promote oxidation

Left In a climate controlled room where they turn progressively darker (Oolang – 5% to 40%, black – 100%)

To stop the tea leaf oxidation at desired level

Tea leaves are lightly sweltered (6-8hrs), heated in a closed container so that the leaves turn yellow (Unique to yellow tea)

The damp tea leaves are rolled into strips

Drying by panning/sunning/air drying/baking (very important for green tea)

Second fermentation is done to make the tea reach their drinking potential

MRLS - Definition/Fixation

A Maximum Residue Level (MRL) is the highest level of a pesticide

residue that is legally tolerated in or on food or feed when pesticides

are applied correctly (Good Agricultural Practice). (EU)

Factors considered while setting the MRLs:

The use of a pesticide on the crop e.g. quantity, frequency, growth stage of the

plant (Good Agricultural Practice - GAP);

Experimental data on the expected residues when the pesticide is applied

according to GAPs;

Toxicological reference values for the pesticide. Chronic toxicity is measured

with the Acceptable Daily Intake (ADI), acute toxicity - with the Acute Reference

Dose (ARfD).

A general default MRL of 0.01 mg/kg is applied in EU law

Status of Maximum Residue Limits in India

The Central Insecticides Board and Registration Committee

(CIBRC) registers pesticides in India and recommends them for

various crops.

A total of 234 pesticides have been registered by CIBRC (including

Endosulfan* the use of which was banned in India in May 2011).

Food Safety and Standard Authority of India (FSSAI) is responsible

for setting MRLs for the pesticides that have been registered by

CIBRC.

The MRLs for all registered pesticides should be set for all the

crops they have been registered for.

Recommended and commonly used pesticides in India S. No. Name of Pesticide Consumption (MT, 2009-10)

1 Phorate 3284

2 Mancozeb 3118

3 Methyl Parathion 2739.32

4 Cypermethrin 2473

5 Carbendazim 1992

6 Monocrotophos 1815

7 Malathion 1739.39

8 Quinalphos 1595

9 Acephate 1513

10 Triazophos 1164.48

11 Dichlorvos 960

12 Fenvalerate 776

13 2,4 – D 662

14 Dimethoate 636

15 Captan 471

16 Zineb 462

17 Paraquat dichloride NA

18 Chlorpyrifos NA

19 Phosalone NA

20 Carbofuran NA

Source: CSE, 2013

23

Effect of food processing on the pesticide residues

26

Drying:

The Drying is the oldest method of preserving food. As compared

with other methods, drying is quite simple.

Food can be dried in several ways, for example, by the sun or in

an oven or a food dryer can also be used. Drying has been found

to reduce the pesticide residues considerably.


Sun Drying

27


28


(Febgshou Dong, Chinese Academy of Agric.Sci. 2012)

Laboratory studies conducted under controlled conditions:

Processing Commodity

Pesticides Initial residue (ppm)

Final residue (ppm)

Reason

Butter Milk DDT lindane

0.9 0.98

19.2 20.0

Affinity of residues for lipoprotein portion of the products compared to raw materials

Cheese making

Milk Leptophos Leptophos oxon Phenol

100 1.84 0.76

32.26

Eating and salting stages in cheese making causes the greatest degradation of leptophos

Drying Sunlight Oven

Apricot fruit

Bitertanol 0.50 50% increased by

26% (% dissipation)

Reduction due to photo-degradation

Processing

Commodity


Final residue (ppm)

Reason

Juicing Tomato HCB Lindane p,p’ DDT Dimethoate Profenofos Pirimiphos methyl

1 72.7-77.6% (% dissipation)

The maximum % of residues is found in pulp and in pomace including skin compare to juice due to substantial proportion of lipophilic residues in pulp region.

Milling and storage for 365 days

Wheat Phoxim-methyl

10 8-10 % (% dissipation)

During milling, residue accumulates in bran fractions and reduce in white flour.

Canning Cherries Tetrachlorvinphos

4.3 95% (% dissipation)

Process involving heat leads to volatilization, hydrolysis or other chemical degradation results in decrease in residues level.

Processing Commodity Pesticides Initial residue (ppm)

Final residue (ppm)

Reason

Canning (processing tomato to paste)

Tomato Dimethoate Profenofos Pirimiphos methyl HCB Lindane p,p’ DDT

1 71.0-81.6 30.7-5.4% (% dissipation)

The level of reduction of organochlorines lower than organophosphate due to high stabilities of organochlorines to heat treatment.

(Kaushik , et al. 2009 Food Research International)

32

Processing factor

PF = Processing Factor = Proportional amount by which residues

change when processed

PF = residue concentration in the processed commodity (mg Kg -1)

residue concentration in the raw commodity (mg Kg -1)

PF < 1 Reduction Factor

PF > 1 Concentration Factor

Extent of pesticide degradation in Processing

34

The simple formula for calculating dietary intake of

residues is

Dietary intake = concentration of residue in the

food (mg/kg) × food consumption (kg)

body weight (kg)

Expressions 'dietary intake' and 'dietary exposure’

35

MULTI-GRAIN ATTA

Whole Wheat atta (90.9%) Multigrain floor mixture: Maize Oats Barley Ragi Channa Dhal Soya bean (9.1%)

Composition :

36

PESTICIDE NAME TOLERANCE LIMIT (mg/kg.ppm)

Aldrin, dieldrin 0.01

Carbaryl 1.5

Chlordane 0.02

Diazinon 0.05

Dichlorovos 1

Fenitrothion 0.02

Heptachlor 0.01

Hydrogen cyanide 37.5

Inorganic bromide 25

Lindane 0.1

Malathion 4.0

Phospamidon residues 0.05

Pyrethrins Nil

Chlorpyrifos 0.05

Ethion 0.025

Monocrotophos 0.025

Paraquat dichloride 0.1

Carbofuran 0.1

Deltamethrin 0.5

Phorate 0.05

Pirimiphos methyl 5.0

RECOMMENDED PESTICIDES - WHEAT

Factors influencing MRLs for Pesticide residues in

the processed foods

• Quantity of pesticides used

• Type of crop

• Types of pests

• Class of pesticides used

• Retention/absorption

• Seasonal variations

Stability, formation of Toxic metabolites

• GAPs Adopted/followed

• The safety and post harvest procedures implemented

– Accumulation of residues in raw food/resulting in

the processed foods

37

Points to ponder Modalities for the Fixation of MRLs for processed foods Any processed food is a complex matrix/mixture/combination of

different raw materials/preservatives/additives and will be having more than one pesticide residue.

Need of the hour: There is a need to optimize newer protocols for fixing MRLs in Processed Foods, Which should include pesticide residue levels at various stages of processing. To arrive at fixing the MRLs for Processed Foods both final residue levels and the food consumption data are essential to bring out meaningful information.

40

41

INSECTICIDES Thermally stability

Aldrin, dieldrin up to 200 degrees C

Carbaryl stable to heat

Chlordane -

DDT D.D.T. decomposes and loses hydrogen chloride at relatively low

temperatures

Diazinon Heat stable

Dichlorovos Heat stable

Dicofol Heat stable till 100 degrees C

Dimethoate Heat stable till 80 degrees C

Alpha, beta-Endosulfan Heat stable till 353 degrees C

Endosulfan sulfate Heat stable till 353 degrees C

Fenitrothion -

Heptachlor moderate heat , If overheated, heptachlor produces highly toxic,

corrosive fumes of hydrogen chlorine gas and toxic oxides of carbon

HCH Heat stable exception of the beta-isomer

Lindane Heat stable

Malathion Heat stable till 54 degrees C

Parathion Heat stable till 55 degrees C

Parathion-methyl Heat stable till 55 degrees C parathion-methyl

may explode violently if heated above 100°C

Phosphamidon residues Stable at room temperature but decomposes

above 160 °C

Pyrethrins pyrethrins, are degraded by high temperature

and UV light.

Chlorfenvinphos Extremely stable at high temperature. Rapid

decomposition only at temperatures above 150

oC

Chlorpyrifos Heat stable till 50 degrees C

2,4’-D stable at melting point 140.5°C

Ethion Ethion may decompose rapidly and violently at

temperatures above 150°C

Formothion -

Monocrotophos Decomposes above 38°C

Paraquat dichloride Heat stable

Phosalone -

Trichlorfon -

Acephate Heat stable

Atrazine Heat stable till 121°C

Carbendazim Heat stable

Benomyl degradation process starts at 65°C

Captan Stable, however may decomposed if heated

Spinosad Exothermic decomposition temperature 173°C

Beta-cyfluthrin stable to 105°C

Imazethapyr Only under normal conditions

Fenpropathrin Heat stable

Hexaconazole Heat stable

Pirimiphos methyl stable for up to six months at room temperature

Quinalphos Heat stable

Triazophos -

REGION Gender N Cereals Millets Cereals

& Millets

Pulses &

Legumes

Green

Leafy

Veg.

Other

Vege-

tables

Roots &

Tubers

Nuts &

Oil

seeds

NORTH

Men 745 388 8 396 57 49 91 151 1

Women 698 308 5 313 49 39 77 129 0

Pooled 1443 349 6 355 53 44 84 140 1

SOUTH

Men 740 437 1 438 28 14 59 58 21

Women 778 359 1 360 26 14 57 52 23

Pooled 1518 397 1 398 27 14 58 55 22

EAST

Men 808 626 1 627 26 20 103 150 2

Women 806 551 0 551 23 19 93 131 2

Pooled 1614 589 1 590 25 19 98 140 2

WEST

Men 708 310 108 418 38 17 41 34 5

Women 719 232 73 305 31 15 32 29 5

Pooled 1427 271 91 362 35 16 37 31 5

NORTH

EAST

Men 725 488 0 488 23 68 70 99 0

Women 762 433 0 433 22 65 65 85 0

Pooled 1487 460 0 460 22 66 67 92 0

POOLED

Men 3726 454 22 476 35 33 74 100 6

Women 3763 381 15 396 30 30 65 85 6

Pooled 7489 418 19 437 32 32 69 93 6

Average Consumption of foodstuffs (g/day)

among adult by genders in Rural India

Average Consumption of foodstuffs (g/day)

among adult by genders in Rural India (Contd.)

REGION Gender N

Nuts &

Oil

seeds

Condi-

ments &

Spices

Fruits Fish

Other

Flesh

Foods

Milk &

Milk

Prod.

Fats &

oils

Sugar &

Jaggery

Other

Foods

NORTH

Men 745 1 10 22 0 3 149 24 18 11

Women 698 0 8 22 1 2 143 21 17 11

Pooled 1443 1 9 22 1 2 146 23 17 11

SOUTH

Men 740 21 18 35 54 25 94 24 11 8

Women 778 23 16 35 50 20 94 21 11 8

Pooled 1518 22 17 35 52 22 94 23 11 8

EAST

Men 808 2 11 19 16 11 15 19 4 10

Women 806 2 9 16 16 8 9 16 4 8

Pooled 1614 2 10 18 16 9 12 17 4 9

WEST

Men 708 5 12 19 1 7 183 27 23 13

Women 719 5 10 18 1 5 172 21 25 9

Pooled 1427 5 11 19 1 6 178 24 24 11

NORTH

EAST

Men 725 0 8 10 21 33 7 6 10 9

Women 762 0 7 10 20 35 7 6 10 8

Pooled 1487 0 7 10 21 34 7 6 10 8

POOLED

Men 3726 6 12 21 19 16 88 20 13 10

Women 3763 6 10 20 18 14 82 17 13 9

Pooled 7489 6 11 21 18 15 85 18 13 9

Average daily consumption of processed foods

(gm or ml/day) among Urban Population – India

S.

N0

Food

Group

REGIONS

NORTH (N=2700) SOUTH (N=2757) EAST (N=2583) WEST (N=2654) NORTH EAST

(N=2839)

N

%

Con-

sum

ed

Mean

Intake N

%

Con-

sumed

Mean

Intake N

% Con-

sumed

Mean

Intake N

% Con-

sumed

Mean

Intake N

% Con-

sumed

Mean

Intake

1 Fried

Snacks 2028 75 8.81

13

79 50 7.79

14

51 51 12.27

16

82 63 10.44 733 26 15.09

2 Chat

Items 624 23 3.97 12 0 3.81 78 3 4.63

40

3 15 7.50 - - -

3 Breakfast

Items 88 3 4.47

12

78 46 15.72

11

5 4 12.18

21

7 8 5.00 55 2 8.78

4

Meal

Items

(Non-Veg)

57 2 7.70 42

6 15 17.71

18

5 6 10.80

28

3 11 5.33 18 1 13.03

5

Meal

Items

(Veg)

86 3 5.92 14

9 5 45.60 94 3 8.41 80 3 5.36 5 0 5.07

6 Egg Items - - - 1 0 20.00 - - - 11 0 0.57 - - -

7 Noodles 44 2 10.55 24 1 17.91 95 3 11.14 82 3 3.62 1022 36 29.00

8 Soups &

Sauces 4 0 1.94 16 1 28.59 7 0 4.63 13 0 0.55 1 0 2.78

9 Fruits and

Salads - - - - - - - - - - - - 5 0 5.00

10 Bakery

Items 137 5 7.21

63

8 23 6.48 28 1 3.24 31 1 4.08 56 2 8.40

11 Sweets 1909 71 6.73 12

35 45 7.09

92

0 32 8.32

15

74 59 5.02 306 11 7.86

Average daily consumption of processed foods

(gm or ml/day) among Urban Population – India (Contd.)

S.

N0 Food Group

REGIONS

NORTH (N=2700) SOUTH (N=2757) EAST (N=2583) WEST (N=2654) NORTH EAST

(N=2839)

N

% Con-

sumed

Mean

Intake N

% Con-

sumed

Mean

Intake N

% Con-

sumed

Mean

Intake N

%

Con-

sumed

Mean

Intake N

% Con-

sumed

Mean

Intake

12

Carbonated &

Caffeinated

Bev.

591 22 19.27 717 26 23.60 23

4 8 16.40 738 28 8.69

2

1

4

8 16.11

13

Non-

Carbonated

Bev.

246 9 22.94 604 22 14.98 16

7 6 21.50 154 6 6.24

2

6

0

9 29.75

14 Milk-based

Foods & Drinks 318 12 18.87 176 6 8.17 29 1 19.92 196 7 5.81 6 0 19.05

15 Health Drinks 32 1 7.02 119 4 13.99 21

2 7 19.46 45 2 17.58

3

8 1 50.47

16 Coffee 8 0 56.79 7 0 29.52 - - - - - - - - -

17 Tea 404 15 24.30 423 15 105.29 16 1 22.92 - - - - - -

18 Alcoholic Bev. 96 4 26.89 214 8 55.92 86 3 116.86 12 0 43.18

2

6

7

9 112.28

19

Packaged

Water & Other

Bev.

- - - 6 0 173.06 - - - - - - - - -

20

Tobacco &

Related

Products.

216 8 16.39 - - - 3 0 3.35 5 0 2.93

2

0

2

7 9.53

S.

NO Food Group

Socio Economic Status

HIG (N=1314) MIG (N=1221) LIG (N=1325) ILW (N=1158) SLUMS (N=1274)

N % Con-

sumed

Mean

Intake N

%

Cons-

umed

Mean

Intake N

% Con-

sumed

Mean

Intake N

%

Con-

sumed

Mean

Intake N

%

Con-

sumed

Mean

Intake

1 Fried

Snacks 784 59.62 18.93 792 64.86 17.50 819 61.81 18.22 846 73.06 16.43 865 67.90 17.19

2 Chat Items 173 13.16 7.77 219 17.94 8.56 202 15.25 10.18 283 24.44 10.01 223 17.50 8.71

3 Breakfast

Items 318 24.18 12.74 329 26.95 16.34 332 25.06 13.60 359 31.00 13.92 474 37.21 23.45

4 Meal Items

(Non-Veg) 256 19.47 31.27 224 18.35 18.26 173 13.06 17.59 195 16.84 14.15 175 13.74 22.34

5 Meal Items

(Veg) 162 12.32 11.19 138 11.30 17.15 125 9.43 8.59 99 8.55 12.55 155 12.17 11.54

6 Egg Items 3 0.23 2.78 2 0.16 15.32 4 0.30 1.67 - - - - - -

7 Noodles 326 24.79 23.99 340 27.85 21.98 303 22.87 17.68 149 12.87 8.92 238 18.68 20.18

8 Soups &

Sauces 94 7.15 4.26 87 7.13 7.50 40 3.02 7.58 70 6.04 8.90 10 0.78 14.71

9 Fruits and

Salads 9 0.68 6.24 4 0.33 15.92 4 0.30 2.07 3 0.26 1.33 - - -

10 Bakery

Items 318 24.18 10.31 290 23.75 10.03 236 17.81 8.71 243 20.98 5.90 218 17.11 12.89

11 Sweets 678 51.56 12.19 698 57.17 9.80 715 53.96 11.77 656 56.65 10.48 716 56.20 9.06

Average daily Consumption of Processed Foods (gm or ml/day) among Urban population - India

Average daily Consumption of Processed Foods

(gm or ml/day) among Urban population – India (Contd.)

S.

NO Food Group



N % Con-

sumed

Mean

Intake N

%

Con-

sumed

Mean

Intake N

% Con-

sumed

Mean

Intake N

%

Con-

sumed

Mean

Intake N

%

Con-

umed

Mean

Intake

12 Carbonated &

Caffeinated Bev. 458 34.83 31.94 351 28.75 20.95 343 25.89 20.90 405 34.97 22.32 408 32.03 17.20

13 Non-Carbonated

Bev. 372 28.29 24.30 339 27.76 30.46 351 26.49 23.90 208 17.96 26.19 259 20.33 25.88

14 Milk-based Foods

& Drinks 91 6.92 11.64 131 10.73 36.63 246 18.57 17.70 228 19.69 14.85 181 14.21 11.91

15 Health Drinks 102 7.76 48.18 86 7.04 72.80 45 3.40 29.22 50 4.32 30.54 27 2.12 41.03

16 Coffee 31 2.36 14.38 20 1.64 38.05 6 0.45 17.62 3 0.26 42.22 - - -

17 Tea 122 9.28 33.40 134 10.97 56.15 111 8.38 58.35 118 10.19 104.26 144 11.30 102.45

18 Alcoholic Bev. 76 5.78 101.75 70 5.73 79.27 76 5.74 64.43 58 5.01 71.62 69 5.42 49.18

19 Packaged Water

& Other Bev. 31 2.36 14.70 38 3.11 21.55 20 1.51 37.11 14 1.21 6.63 17 1.33 137.91

20 Tobacco &

Related Products. 11 0.84 2.89 28 2.29 23.14 43 3.25 5.86 37 3.20 12.11 37 2.90 14.91

Note: HIG: High Income Group, MIG: Middle Income Group, LIG: Low Income Group, ILW: Industrial Labour Workers.


(gm or ml/day) in North India

S.N

O Food Group


HIG (N=233) MIG (N=240) LIG (N=267) IL (N=242) SLUMS (N=286)

N % of

Consumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake N

% of

Consumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake

1 Fried

Snacks 172 73.82 10.12 174 72.50 13.79 218 81.65 14.87 202 83.47 19.45 157 54.90 7.68

2 Chat Items 46 19.74 4.38 78 32.50 4.32 64 23.97 7.55 64 26.45 14.36 30 10.49 5.68

3 Breakfast

Items 26 11.16 15.96 37 15.42 5.02 39 14.61 3.98 29 11.98 3.94 61 21.33 9.59

4 Meal Items

(Non-Veg) 11 4.72 7.62 26 10.83 7.73 19 7.12 8.45 16 6.61 11.43 6 2.10 2.22

5 Meal Items

(Veg) 39 16.74 7.72 12 5.00 10.28 1 0.37 3.33 21 8.68 8.83 6 2.10 5.32

6 Egg Items - - - - - - - - - - - - - - -

7 Noodles 40 17.17 5.10 32 13.33 7.26 17 6.37 12.26 14 5.79 3.22 - - -

8 Soups &

Sauces 24 10.30 2.14 32 13.33 1.39 3 1.12 2.86 2 0.83 0.67 - - -

9 Fruits and

Salads - - - - - - - - - - - - - - -

10 Bakery

Items 112 48.07 7.36 83 34.58 9.56 44 16.48 16.61 24 9.92 8.04 5 1.75 5.08

11 Sweets 175 75.11 7.97 201 83.75 8.75 215 80.52 13.55 163 67.36 11.69 180 62.94 8.90


(gm or ml/day) in North India (Contd.)

S.NO Food Group


HIG (N=233) MIG (N=240) LIG (N=267) IL (N=242) SLUMS (N=286)

N % of

Consumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake N

% of

Consume

d

Mean

Intake N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake

12

Carbonated

&

Caffeinated

Bev.

105 45.06 51.51 115 47.92 25.56 113 42.32 34.71 93 38.43 30.57 64 22.38 14.64

13

Non-

Carbonated

Bev.

91 39.06 25.00 76 31.67 27.12 39 14.61 20.35 21 8.68 33.00 20 6.99 65.90

14

Milk-based

Foods &

Drinks

23 9.87 28.98 67 27.92 45.53 79 29.59 26.48 80 33.06 18.01 52 18.18 6.17

15 Health

Drinks 5 2.15 9.20 14 5.83 2.26 - - - - - - - - -

16 Coffee 23 9.87 15.53 9 3.75 18.89 6 2.25 17.62 - - - - - -

17 Tea 68 29.18 26.27 87 36.25 21.82 70 26.22 25.69 56 23.14 27.11 53 18.53 30.98

18 Alcoholic

Bev. 25 10.73 15.28 17 7.08 19.75 23 8.61 25.16 11 4.55 33.68 19 6.64 15.26

19

Packaged

Water &

Other Bev.

- - - - - - - - - - - - - - -

20

Tobacco &

Related

Products.

7 3.00 2.64 15 6.25 5.87 17 6.37 8.11 23 9.50 17.03 24 8.39 16.65


S.

NO Food Group



N

% of

Con-

sumed

Mean

Intake N

% of Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake

1 Fried Snacks 143 65.30 17.55 161 73.52 12.71 148 55.22 12.61 204 80.00 16.08 200 93.89 20.77

2 Chat Items 18 8.22 15.71 19 8.68 10.60 8 2.99 3.85 33 12.94 10.79 21 9.86 1.48

3 Breakfast

Items 125 57.08 15.13 146 66.67 23.08 121 45.15 20.79 167 65.49 20.25 188 88.26 34.14

4 Meal Items

(Non-Veg) 106 48.40 43.87 106 48.40 19.25 61 22.76 19.69 95 37.25 18.08 124 58.22 24.88

5 Meal Items

(Veg) 33 15.07 15.61 73 33.33 21.00 42 15.67 10.64 41 16.08 15.32 51 23.94 21.55

6 Egg Items 3 1.37 2.78 1 0.46 17.14 8 2.99 14.13 - - - - - -

7 Noodles 23 10.50 51.38 34 15.53 11.46 1 0.37 16.67 20 7.84 6.00 23 10.80 13.46

8 Soups &

Sauces 20 9.13 2.74 14 6.39 7.84 - - - 2 0.78 33.33 1 0.47 90.00

9 Fruits and

Salads - - - 1 0.46 0.33 101 37.69 5.96 - - - - - -

10 Bakery Items 92 42.01 17.36 126 57.53 10.78 149 55.60 8.22 145 56.86 6.20 199 93.43 13.63

11 Sweets 129 58.90 13.63 139 63.47 7.02 65 24.25 16.38 182 71.37 9.58 193 90.61 11.13


(gm or ml/day) in South India

S.

NO Food Group



N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sume

d

Mean

Intake N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake

12

Carbonated

&

Caffeinated

Bev.

71 32.42 16.10 44 20.09 32.64 101 37.69 22.71 95 37.25 29.48 141 66.20 12.68

13

Non-

Carbonated

Bev.

90 41.10 25.61 88 40.18 21.27 49 18.28 5.18 89 34.90 30.45 125 58.69 14.81

14

Milk-based

Foods &

Drinks

12 5.48 4.79 22 10.05 12.49 - - - 54 21.18 4.92 65 30.52 13.96

15 Health

Drinks 5 2.28 18.86 5 2.28 53.10 - - - 8 3.14 95.89 8 3.76 103.13

16 Coffee 4 1.83 17.14 4 1.83 96.19 38 14.18 119.10 3 1.18 42.22 - - -

17 Tea 52 23.74 43.46 47 21.46 119.7

0 28 10.45 79.73 56 21.96

191.7

5 85 39.91 150.96

18 Alcoholic

Bev. 16 7.31 47.82 13 5.94 53.05 6 2.24 85.19 27 10.59 55.83 33 15.49 74.39

19

Packaged

Water &

Other Bev.

19 8.68 19.86 19 8.68 12.77 - - - 8 3.14 7.99 14 6.57 78.69

20

Tobacco &

Related

Products.

- - - - - - - - - - - - - - -


(gm or ml/day) in South India (Contd.)


S.

NO Food Group



N

% of

Con-

sumed

Mean

Intake N

% of Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake

1 Fried Snacks 141 42.73 36.32 162 65.32 24.51 157 55.87 33.93 173 49.57 22.21 171 57.38 20.08

2 Chat Items 25 7.58 5.65 44 17.74 6.78 40 14.23 8.73 61 17.48 8.36 40 13.42 5.95

3 Breakfast

Items 22 6.67 34.58 22 8.87 29.91 36 12.81 17.54 25 7.16 34.86 29 9.73 48.10

4 Meal Items

(Non-Veg) 48 14.55 29.76 42 16.94 19.48 39 13.88 11.54 32 9.17 15.14 20 6.71 17.27

5 Meal Items

(Veg) 42 12.73 17.91 7 2.82 36.67 27 9.61 8.36 9 2.58 20.21 50 16.78 3.21

6 Egg Items - - - 1 0.40 13.50 - - - - - - - - -

7 Noodles 57 17.27 24.40 56 22.58 27.00 76 27.05 14.60 56 16.05 16.29 59 19.80 8.98

8 Soups &

Sauces 22 6.67 7.53 34 13.71 13.04 26 9.25 2.49 55 15.76 9.81 9 3.02 6.35

9 Fruits and

Salads - - - 3 1.21 21.11 - - - 3 0.86 1.33 - - -

10 Bakery Items 36 10.91 7.81 17 6.85 21.34 14 4.98 16.65 20 5.73 8.88 7 2.35 4.94

11 Sweets 107 32.42 16.19 133 53.63 10.15 119 42.35 19.78 129 36.96 15.71 102 34.23 8.81


(gm or ml/day) in East India

S.

NO Food Group



N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sume

d

Mean

Intake N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake

12

Carbonated

&

Caffeinated

Bev.

95 28.79 24.43 69 27.82 18.43 56 19.93 16.42 88 25.21 22.85 50 16.78 20.45

13

Non-

Carbonated

Bev.

36 10.91 22.62 42 16.94 34.00 61 21.71 44.11 45 12.89 31.48 16 5.37 15.51

14

Milk-based

Foods &

Drinks

2 0.61 6.67 11 4.44 12.27 33 11.74 42.25 24 6.88 41.49 - - -

15 Health

Drinks 35 10.61 27.96 10 4.03 3.57 22 7.83 31.61 38 10.89 19.77 14 4.70 16.99

16 Coffee - - - 3 1.21 51.59 - - - - - - - - -

17 Tea 2 0.61 14.29 - - - - - - 6 1.72 7.78 6 2.01 46.43

18 Alcoholic

Bev. 8 2.42 264.72 3 1.21 31.90 1 0.36 10.00 16 4.58 125.28 4 1.34 96.73

19

Packaged

Water &

Other Bev.

- - - - - - - - - - - - - - -

20

Tobacco &

Related

Products.

- - - - - - 18 6.41 4.93 7 2.01 2.13 5 1.68 6.80


(gm or ml/day) in East India (Contd.)


S.

NO Food Group



N

% of

Con-

sumed

Mean

Intake N

% of Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake

1 Fried Snacks 178 68.99 21.45 197 74.62 21.04 185 71.15 17.72 258 86.87 10.56 262 80.86 18.59

2 Chat Items 78 30.23 8.96 78 29.55 13.31 90 34.62 13.26 125 42.09 8.39 132 40.74 11.39

3 Breakfast

Items 127 49.22 6.78 119 45.08 9.39 135 51.92 8.78 134 45.12 4.27 163 50.31 10.05

4 Meal Items

(Non-Veg) 81 31.40 20.83 47 17.80 21.67 53 20.38 23.11 52 17.51 7.18 25 7.72 18.64

5 Meal Items

(Veg) 47 18.22 4.59 43 16.29 9.76 44 16.92 6.93 28 9.43 8.83 46 14.20 10.70

6 Egg Items - - - - - - 4 1.54 1.67 - - - - - -

7 Noodles 48 18.60 4.34 65 24.62 13.78 86 33.08 6.71 54 18.18 3.98 90 27.78 6.62

8 Soups &

Sauces 26 10.08 4.88 6 2.27 6.75 9 3.46 3.70 11 3.70 1.42 - - -

9 Fruits and

Salads 9 3.49 6.24 - - - 4 1.54 2.07 - - - - - -

10 Bakery Items 73 28.29 7.21 64 24.24 6.13 77 29.62 6.35 54 18.18 3.02 7 2.16 5.38

11 Sweets 188 72.87 12.48 152 57.58 9.05 175 67.31 7.05 182 61.28 6.59 190 58.64 6.41


(gm or ml/day) in Western India

S.

NO Food Group



N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sume

d

Mean

Intake N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake

12

Carbonated

&

Caffeinated

Bev.

125 48.45 23.37 11

3 42.80 10.39 101 38.85 11.33 126 42.42 10.81 145 44.75 15.89

13

Non-

Carbonated

Bev.

85 32.95 23.45 43 16.29 22.75 93 35.77 8.81 52 17.51 11.36 64 19.75 19.93

14

Milk-based

Foods &

Drinks

54 20.93 5.96 31 11.74 43.15 85 32.69 7.21 70 23.57 9.75 64 19.75 14.50

15 Health

Drinks 7 2.71 7.69 17 6.44 13.18 8 3.08 6.88 4 1.35 2.14 4 1.23 6.25

16 Coffee - - - - - - - - - - - - - - -

17 Tea - - - - - - - - - - - - - - -

18 Alcoholic

Bev. 9 3.49 28.59 10 3.79 57.13 6 2.31 11.47 2 0.67 22.02 10 3.09 18.47

19

Packaged

Water &

Other Bev.

12 4.65 6.53 17 6.44 25.49 14 5.38 16.51 6 2.02 4.81 3 0.93 414.29

20

Tobacco &

Related

Products.

4 1.55 3.33 - - - - - - - - - - - -


(gm or ml/day) in Western India (Contd.)


S.

NO Food Group



N

% of

Con-

sumed

Mean

Intake N

% of Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake

1 Fried Snacks 150 54.55 11.01 98 39.20 13.25 111 44.58 10.92 9 60.00 13.17 35 22.88 10.75

2 Chat Items 6 2.18 3.33 - - - - - - - - - - - -

3 Breakfast

Items 18 6.55 6.75 5 2.00 9.20 1 0.40 28.57 4 26.67 14.29 3 1.96 18.10

4 Meal Items

(Non-Veg) 10 3.64 15.44 3 1.20 4.00 1 0.40 6.67 - - - - - -

5 Meal Items

(Veg) 1 0.36 28.57 3 1.20 11.43 11 4.42 8.45 - - - 2 1.31 2.38

6 Egg Items - - - - - - - - - - - - - - -

7 Noodles 158 57.45 30.60 153 61.20 29.04 116 46.59 28.86 5 33.33 7.49 66 43.14 51.02

8 Soups &

Sauces 2 0.73 0.50 1 0.40 14.29 1 0.40 180.00 - - - - - -

9 Fruits and

Salads - - - - - - - - - - - - - - -

10 Bakery Items 5 1.82 10.00 - - - - - - - - - - - -

11 Sweets 79 28.73 13.07 73 29.20 18.91 57 22.89 12.14 - - - 51 33.33 12.23


(gm or ml/day) in North East

S.

NO Food Group



N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sume

d

Mean

Intake N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake N

% of

Con-

sumed

Mean

Intake

12

Carbonated

&

Caffeinated

Bev.

62 22.55 45.75 10 4.00 53.33 8 3.21 14.61 3 20.00 8.33 8 5.23 120.54

13

Non-

Carbonated

Bev.

70 25.45 23.58 90 36.00 44.30 57 22.89 31.41 1 6.67 35.71 34 22.22 59.08

14

Milk-based

Foods &

Drinks

- - - - - - - - - - - - - - -

15 Health

Drinks 50 18.18 74.84 40 16.00 142.60 15 6.02 37.62 - - - 1 0.65 20.00

16 Coffee 4 1.45 5.00 4 1.60 12.86 - - - - - - - - -

17 Tea - - - - - - 3 1.20 50.95 - - - - - -

18 Alcoholic

Bev. 18 6.55 233.94 27 10.80 142.83 18 7.23 111.46 2 13.33 113.81 3 1.96 25.66

19

Packaged

Water &

Other Bev.

- - - 2 0.80 71.43 - - - - - - - - -

20

Tobacco &

Related

Products.

- - - 13 5.20 43.07 8 3.21 3.14 7 46.67 5.92 8 5.23 14.77


(gm or ml/day) in North East (Contd.)


Food group Consumption g/day

Fried snacks 34.0

Chat items 15.7

Meal items(Non-veg) 42.8

Meal items (Veg) 57.1

Noodles 100

Soups and sauces 79.9

Fruits and salads 5.0

Bakery items 17.1

Sweets 21.3

Carbonated and caffeinated beverages 57.1

Non-Carbonated beverages 57.4

Milk based foods and drinks 37.1

Health drinks 100.0

Tea 250.0

Alcoholic beverages (ml/day) 300.0

Consumption of processed foods (gm or ml/day)

at 95th percentiles among rural population in India

Food group HIG MIG LIG IL Slums

Fried snacks 61.0 55.6 75.0 53.8 68.5

Chat items 32.0 31.4 35.4 42.3 32.6

Breakfast items 45.7 74.3 52.8 57.1 93.2

Meal items (Non-Veg) 96.15 71.4 59.8 49.0 69.1

Meal items (Veg) 41.9 72.9 26.7 50.0 35.7

Egg items 2.8 - 1.7 - -

Noodles 100.0 100.0 94.0 29.3 100.0

Soups and sauces 14.3 21.4 16.5 57.1 -

Fruits and salads - - 2.0 1.3 -

Bakery items 12.2 6.0 27.2 16.1 60.0

Sweets 40.0 30.8 44.3 36.3 28.6

Carbonated beverages & Caffeinated

beverages 200.0 57.1 70.8 71.4 42.8

Non- carbonated beverages 74.3 100.0 132.14 91.6 100.0

Milk based foods &Drinks 30.6 182.8 71.4 71.4 50.0

Health drinks 250.0 423.0 71.4 250.0 250.0

Coffee 42.8 291.0 - 13.3 -

Tea 200.0 250.0 270.0 262.5 500.0

Alcoholic beverages 950.0 400.0 180.5 500.0 215.0

Packaged water & other beverages 71.4 69.0 139.8 - -

Tobacco and related products - 120.0 24.8 63.0 51.0

Consumption of processed foods (gm or ml/day) at 95th percentiles

among urban population in India by socioeconomic group

Laboratory studies conducted under controlled conditions:


Final residue (ppm)

Reason

Butter Milk DDT lindane

0.9 0.98

19.2 20.0

Affinity of residues for lipoprotein portion of the products compared to raw materials

Cheese making

Milk Leptophos Leptophos oxon Phenol

100 1.84 0.76 32.26

Eating and salting stages in cheese making causes the greatest degradation of leptophos

Drying Sunlight Oven

Apricot fruit

Bitertanol 0.50 50% increased by 26% (% dissipation)

Reduction due to photo-degradation

Processing

Commodity


Final residue (ppm)

Reason

Juicing Tomato HCB Lindane p,p’ DDT Dimethoate Profenofos Pirimiphos methyl

1 72.7-77.6% (% dissipation)

The maximum % of residues is found in pulp and in pomace including skin compare to juice due to substantial proportion of lipophilic residues in pulp region.

Milling and storage for 365 days

Wheat Phoxim-methyl

10 8-10 % (% dissipation)

During milling, residue accumulates in bran fractions and reduce in white flour.

Canning Cherries Tetrachlorvinphos

4.3 95% (% dissipation)

Process involving heat leads to volatilization, hydrolysis or other chemical degradation results in decrease in residues level.


Final residue (ppm)

Reason

Canning (processing tomato to paste)

Tomato Dimethoate Profenofos Pirimiphos methyl HCB Lindane p,p’ DDT

1 71.0-81.6 30.7-5.4% (% dissipation)

The level of reduction of organochlorines lower than organophosphate due to high stabilities of organochlorines to heat treatment.

Date post:	14-May-2018
Category:	Documents
Upload:	dangkhanh
View:	219 times
Download:	1 times

Fixation of MRLs for Pesticide Residues in Processed Foods -...

Documents