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Removal of Pesticide on Food by Electrolyzed Water

  • Jun WangEmail author
  • Rongwei Han
Chapter

Abstract

Pesticides can prevent or control diseases, insects, grasses, and other harmful organisms that endanger agroforestry, as well as purposefully regulate plant and insect growth. It is proved that pesticides can promote the development of modern agriculture. However, most pesticides, if not used properly, will not only cause waste but also lead to poisoning accidents and harmful effect for human and animal health. In recent years, many researches have been extensively conducted on various methods to eliminate pesticide residues, which can be generally divided into physical methods, chemical methods, and biological methods. Among the obtained achievement, it was found that electrolyzed water (EW) has a good elimination effect on pesticide residues on food in addition to its other well-known capabilities that many studies reported that EW showed strong ability to eliminate the foodborne pathogens from different food matrixes. This chapter focused on the removal of pesticide on food by electrolyzed water. Removal efficacy and mechanism of different pesticides on foods and the effect of different factors on the removal efficacy were reviewed. The results showed that EW has obvious effect on the removal of pesticide residues on food, without significant quality decay, which will have a good application prospect in the future.

Keywords

Electrolyzed water Pesticide removal Vegetables Fruits 

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Copyright information

© Springer Nature Singapore Pte Ltd. and Zhejiang University Press, Hangzhou 2019

Authors and Affiliations

  1. 1.College of Food Science and EngineeringQingdao Agricultural UniversityQingdaoChina

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