The Sudanese red, hair sauce, clenbuterol, poisoned rice, and waste oil incidents that have been exposed in the past two years have caused people to think about China's food safety issues. At present, food safety is faced with the problem of pesticide residues in fruits and vegetables, which has reached the point where relevant departments attach great importance.
The Ministry of Agriculture had investigated the pesticide residues of agricultural and livestock products in 24 provinces and cities across the country. The results showed that vegetables and eggs were the most heavily contaminated and the residual ratios were 33.1% and 22.15%, respectively. The average annual use of pesticides in China is about 500,000 tons, of which 30% is absorbed by crops and 350,000 tons flows into rivers and into the human food chain. There are also various types of additives added during food processing, which are extremely harmful chemicals to the human body.
In recent years, incidents of agricultural product poisoning and export inspections have often been reported to the police. Surveys have shown that for field crops, 30-50% of the production is lost without using pesticides. For economic crops such as vegetables and fruits, pesticides are not used. The loss rate of agricultural products is between 40 and 80%. Therefore, pesticides are commonly used in rural areas to increase crop yields. These are the reasons for the large amount of pesticide residues in fruits and vegetables.
Residues of pesticides in fruits and vegetables can cause acute and chronic poisoning in humans, leading to cancer, deformity, mutations, and other hazards. In order to avoid these hazards, people usually use the following methods for simple disinfection: such as water immersion washing, alkaline water immersion, high temperature treatment, dilute washing detergent, sun exposure, but these methods are not ideal for removing residual pesticides in fruits and vegetables . According to studies, boiling water will cause more than 50% loss of nutrients, use of disinfectants will cause secondary pollution, and sunlight will have time-consuming and ineffective effects.
Professor Zhu Songchun, former chief engineer of the Chinese Academy of Military Science, China Federation of Public Welfare, and China Love Engineering Committee, pointed out that the daily cleaning methods of vegetables and fruits only have a negligible effect on the removal of pesticide residues in food.
Biodegradation Enzymatic Method: When removing residual pesticides from fruits and vegetables, add biodegradable enzymes in water to soak fruits and vegetables. Rinse with water after soaking. Biodegrading enzyme is a hydrolytic enzyme, which is extracted from edible yeast and is easily soluble in water. It can specifically hydrolyze the phosphate ester bond on the organophosphorus pesticide molecule, and decomposes the organophosphorus pesticide. The organophosphorus pesticides are no longer phosphates, which completely eliminates the toxicity of pesticides. Because the enzyme itself is a protein, it is widely used in food additives and brewing, and it will not cause secondary pollution that is harmful to the human body if it is used improperly like a chemical synthetic detergent. Biodegradation enzymatic method is not only efficient and safe, non-toxic and no side effects, but also has no effect on the taste and nutritional value of fruits and vegetables. It can be directly applied to all kinds of fruits, vegetables, tea, grains, beans, egg milk and meat. . In the past, this method was only used at major national conferences and events.
Another method is to start from the roots. After the fruits and vegetables mature, the relevant personnel can use the pesticide residue analyzer to measure the fruits and vegetables to see if they have residual pesticides. If it is contained, remove it again using the above method.
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