Pesticide traces in local crops of Sancti Spíritus, Cuba: risk assessment study

Food Safety and Risk

Table 2 Processing factors (PF) considered in the study

Active ingredient	Crops	Processing	PF	Active ingredient	Crops	Processing	PF
alachlor	onion	cooked	1^a	imidacloprid	cucumber	raw with peel	1^a
bifenthrin	onion	cooked	1^a	imidacloprid	sweet pepper	cooked	1^a
chlorothalonil	onion	cooked	1^a	lindane	onion	cooked	1^c
chlorothalonil	tomato	raw with peel	1^a	lindane	cucumber	raw with peel	1^c
cyhalothrin	rice	cooked	0.004^a	methamidophos	tomato	raw with peel	1^b
cypermethrin	sweet pepper	cooked	0.71^a	propiconazole	sweet pepper	cooked	1^a
cypermethrin	tomato	raw with peel	0.88^a	pyrimethanil	onion	cooked	0.75^d
difenoconazole	sweet pepper	cooked	1^a	pyrimethanil	cucumber	raw with peel	0.75^d
endosulfan	onion	cooked	0.23^b	pyrimethanil	tomato	raw with peel	0.7^d
fenpropimorph	tomato	raw with peel	1^a	tebuconazole	tomato	raw with peel	0.78^a
imidacloprid	rice	cooked	0.04^a

ISSN: 2731-9245