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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/52987

Title: Assessing dietary exposure risk to neonicotinoid residues among preschool children in regions of Taiwan
Authors: Min-Pei Ling
Huai-An Hsiao
Szu-Chieh Chen
Wei-Yu Chen
Wei-Chun Chou
Yi-Jun Lin
Shu-Han You
Ying-Fei Yang
Hsing-Chieh Lin
Chi-Yun Chen
Tien-Hsuan Lu
Chung-Min Liao
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Food safety
Health risk assessment
Neonicotinoid
Pesticides
Preschool children
Total diet study
Date: 2020-04
Issue Date: 2020-06-16T03:41:52Z
Publisher: ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
Abstract: Abstract:
Neonicotinoids (NEOs) are a class of pesticides widely used worldwide. This study analyzed post-cooking residues of NEO pesticides and assessed their potential health risks for preschool children (0-6 years old) by conducting a total diet study (TDS). It involved food sampling, preparation, analysis of pesticide residues, estimation of food consumption data, and assessment of food safety risks. Food sampling was conducted between March and June 2015. A total of 128 food samples were obtained from 4 parts of Taiwan. After the food had been prepared, the 128 samples were aggregated into 32 composite food items and the NEO residues analyzed. Acetamiprid had the highest detection rate of the NEO residues (59.4%), and the concentrations ranged from not detected to 80.5 μg/kg. The estimated daily intake (EDI) of NEO residues among preschool children was found to be lower than the adjusted acceptable daily intake (ADI) even for highly exposed groups. The results showed that NEO pesticides were primarily detected in preserved fruits, cherry tomato, rape, bell fruit, and baby bok choy. The main health risk posed by detected NEO residues at high consumption rates for preschool children was attributed to acetamiprid (34.20 %ADI) and imidacloprid (23.69 %ADI), respectively. Therefore, this research implicates that the present level of NEO residues in the diets for preschool children in Taiwan does not exceed 100 %ADI.
Relation: 27(11) pp 12112-12121
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/52987
Appears in Collections:[食品科學系] 期刊論文

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