TECHNOLOGICAL AND MICROBIAL STUDIES ON SOME OXAMYL TREATED VEGETABLE CROPS

Bessar,, Badiaa A.; EI-Bagoury, A. A.; Shalaby, S. A.

doi:10.21608/jfds.2002.255925

TECHNOLOGICAL AND MICROBIAL STUDIES ON SOME OXAMYL TREATED VEGETABLE CROPS

Document Type : Original Article

Authors

¹ Food Sci. and Technol. Dept., Fac. Agrfc., Kafr EI-Shelkh, Tanta Unlv., Egypt.

² Home Econ. Dept., Fac. Specific Education, Tanta, Tant. Unlv., Egypt.

10.21608/jfds.2002.255925

Abstract

This study was directed to investigate the impact of some technological
processes on residue levels of Oxamyl and microbial counts in fresh and preserved
kidney bean. squash and tomato fruits. Gas chromatography with electron capture
detector (ECO) was used to determine Oxamyl residues on treated vegetable Cl'QpS
grown under plastic tunnels at zero time. 7 and 15 days of the application. The
influences of technological processes on microbial counts of untreated and treated
fresh and preserved vegetables were studied as well. Results revealed that washing
of treated vegetables eliminated 23-42% at zero time, 41·54% after 7 days and
reached to 63% of Oxamyl residues after 15 days of application to be within the
established Maximum Residue Limits (MRL) of Oxamyl. Blanching, freezing and
canning of treated washed vegetables occurred reductions ranged from 37% to 64%
in residue levels to be lower than MRL of Oxamyl. Storage of preserved products
minimized the remained residues to be mere traces in comparison with MRL of
Oxamyl. The obtained data indicated that microbial counts of untreated and treated
vegetable crops were significantly affected after washing. blanching, freezing.
canning and after the experimental storage period of preserved products.