Effetti del processo tecnologico sui residui di pesticidi in conserve di pomodoro

Despite the importance of their use, pesticides can give environmental pollution and cause a direct contamination of raw materials and processed foods. Actually, analyses are performed quite only on raw materials, but very few data are available about processed products. The aim of this work was to evaluate the effects of the different steps of a technological process on the residues of pesticides in a processed food. Experiments were carried out on cubed and peeled tomatoes, Red Setter variety, treated with different type of pesticides: dimethoate, malathion, and parathion. After each technological step, products were analysed to evaluate the quantities of pesticide residues. The results showed that each technological step was able to progressively reduce the residues of pesticides; only dimethoate residues remained in the product after pasteurization.