Gıda İşleme Süreçlerinin Pestisit Kalıntıları Üzerine Etkisi ve İşleme Faktörleri

Yıl 2018, Sayı: 19, 42 - 54, 26.02.2018

Büşra Acoğlu , Perihan Yolcı Ömeroğlu Ömer Utku Çopur

Öz

Gıda işleme teknolojisi; kabuk soyma, boyut küçültme, haşlama,
konserve, yıkama, pişirme, kurutma, dondurma, kaynatma vb. temel gıda işlemlerini
içerir. Bu tip işlemler gıdalardaki pestisit kalıntı seviyelerini önemli
derecede etkileyebilir. Gıdanın işlenmiş halindeki kalıntısının seviyesi,
işlenmemiş ilk haline göre kalıntının fiziko-kimyasal özelliklerine bağlı
olarak artma veya azalma eğilimi gösterebilir. İşlenmiş gıdaların maksimum
kalıntı seviyelerine (MRLs) uygun olması için işleme faktörlerinin dikkate
alınması gerekir. İşleme faktörleri, işlenmiş gıdadaki pestisit kalıntı
seviyesinin işlenmemiş ilk halindeki pestisit kalıntı seviyesine oranıdır. Dolayısıyla
tükettiğimiz gıdaların geçirdiği işlemler sonucunda pestisit kalıntı
seviyelerinde nasıl bir değişime uğradığının ortaya konulması gerekmektedir. Bu
derlemede, gıda işlemenin pestisit kalıntı seviyesine etkisi incelenmiştir.

Anahtar Kelimeler

Pestisit Kalıntısı, MRL, Gıda İşleme, İşleme Faktörleri

Kaynakça

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