Prerada hrane kao sredstvo za smanjenje ostataka pesticida
Sažetak
Zadovoljavajući prinosi u današnjoj savremenoj poljoprivredi gotovo su u potpunosti
zavisni od upotrebe pesticida. Međutim, neadekvatna primena ovih agrohemikalija može dovesti do akumuliranja veće količine ostataka u životnoj sredini, što za posledicu ima i povećanje zagađenosti uzgajanih konzumnih biljaka. Porast kontaminacije prehrambenih proizvoda pesticidima sa ozbiljnim posledicama na ljudsko zdravlje doveo je do povećane zainteresovanosti za razvijanje jednostavne i isplative strategije u cilju poboljšanja bezbednosti hrane sa aspekta zagađenosti ovim jedinjenjima. Utvrđeno je da brojne tehnike procesuiranja hrane, kako na industrijskom nivou tako i u domaćinstvima, mogu da dovedu do smanjenje nivoa zagađenosti pesticidima, pri čemu stepen smanjenja ostataka pesticida zavisi od hemijskih karakteristika pesticida, vrste prehrambene sirovine i načina procesuiranja hrane. Tako kontaktni pesticidi i ograničeni sistemici mogu biti uklonjeni u značajnoj meri jednostavnim pranjem prehrambenih sirovina vodom ili različitim hemijskim rastvorima, pri čemu stepen smanjenja ostatka prisutnog pesticida zavisi od njegove rastvorljivosti u vodi i/ili korišćenom rastvoru. Takođe, u zavisnosti od hemijske prirode pesticida i vrste prehrambene sirovine, ljuštenje voća i povrća može dovesti do uklanjanja ostataka pesticida na zadovoljavajućem nivou. Različite tehnike termičke obrade hrane (sušenje, pasterizacija, sterilizacija, blanširanje, barenje, kuvanje, prženje, pečenje), koje se koriste u procesu pripreme i konzervisanja prehrambenih proizvoda, mogu da dovedu do smanjenja ostataka pesticida putem isparavanja, kodestilacije i/ili termalne degradacije. Osim toga, procesi proizvodnje hrane, od najjednostavnijeg mlevenja žita, preko proizvodnje ulja, sokova, kaša, konzerviranog voća i povrća, do složenih procesa proizvodnje piva, vina, pekarskih, mlečnih i brojnih drugih fermentisanih proizvoda, imaju značajnu ulogu u smanjenju zagađenosti pesticidima. U ovom radu dat je prikaz brojnih različitih primera uticaja tehnika procesuiranja hrane na smanjenje ostataka pesticida u finalnim proizvodima.
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