Abstract

In agricultural households cultivating vegetables and fruits, the use of various pesticides to protectcrops from diseases and pests or to control weeds is widely practiced enhancing quality and productivity. However, pesticides can pose a threat to consumer health by remaining on the food surface or migrating intothe food interior. Households commonly peel off skins, wash with water, or use chemical methods to removeforeign substances including residual pesticides on the food surface. In this study, we measured the washingrate by comparing the pesticide concentrations before and after washing in the leafy vegetable perilla leavesand the fruits strawberries and apples, which were intentionally exposed to pesticides. We compared washingrates using tap water, a baking soda solution, and a commercially available food-specific cleaning solution. The target pesticides for analysis were azoxystrobin, bifenthrin, boscalid, difenoconazole, flubendiamide, andindoxacarb, and the residual pesticide analysis was performed using GC-MS/MS or LC-MS/MS. The removalrates of pesticides were highest with the food-specific cleaner, followed by baking soda and tap water in order.