Efficacy of some washing solutions for removal of pesticide residues in lettuce

Abstract Background When previous studies were examined, it was reported that a wide variety of pesticide residues detected in lettuce (Bakırcı et al. Food Chem 160:379–392, 2014; Balkan and Yılmaz 384:132516, 2022; Qin Res Int 72:161–167, 2015; Selim J Environ Sci 5:248–258, 2011). In addition, pesticide-contaminated poses risk to consumers as is fresh food eaten raw. Therefore, removal processes must be applied before consumption. Some process, such storage heat treatment cannot because unshelled, no long shelf life consuming fresh. Different practical methods are needed for the pesticides process. The recommendations suitable cleaning salad materials ready-to-eat sector, hotels, restaurants homes very important. It important reduce vegetables fruits consumed raw by washing them with non-toxic solutions. These approaches aim protect public health. study conducted 2021 determined effect various treatments. For this purpose, trials, QuEChERS method validated determination 7 lettuce, liquid chromatography–tandem mass spectrometry (LC–MS/MS). Lettuce plants grown greenhouse study. Lettuces brought laboratory 24 h after greenhouse. samples kept 2 L solution analysis. Results processing factor values all applications found below 1. This result shows residue level reduced Among treatments, rice vinegar most effective reducing which due high degree degradation. Washing filtered water also exhibited equivalent reduction capability similar vinegar. Conclusions effectiveness solutions different boscalid, deltamethrin, fluopcolide, fluopyram, pyrimethanil, pyraclostrobin sulfoxaflor. However, when average these evaluated, vinegar, water, carbonated NaCl + grape hot tap (40 °C), (6% acetic acid), cold (20 lemon juice, baking soda (8% mint (4% respectively. concluded some used can significantly exposure consumers.