Effects of ozone treatment on pesticide residues in food: a review
2019
Wang, Shan | Wang, Jiayi | Wang, Tianyu | Li, Chen | Wu, Zhaoxia
In agriculture, pesticide residues have always posed a major safety hazard to human health. With the development of agricultural production and improvements in science and technology, additional methods for degradation of pesticide residues have emerged. Amongst them, ozone treatment recently became a popular method owing to its outstanding technical advantages. This review is an in‐depth analysis of the mechanisms by which ozone treatment degrades pesticide residues. The main mechanism involves direct oxidation by oxygen atoms, and indirect oxidation driven by hydroxyl radicals. The effects of ozone treatment on pesticide residues in food with respect to the ozone concentration, duration of ozone treatment, type of food, variety of pesticides, level of pesticide residues and environmental factors have been discussed. Furthermore, the impact of ozone treatment on the quality of food is highlighted. Low levels of ozone result in minor changes to the visual and sensory characteristics of food. In addition, this article discusses several restrictions surrounding the current application of ozone treatment for the degradation of pesticide residues. More specifically, the most crucial issue is the potential toxicity of ozonation byproducts generated by the process, which is also the current focus of research on ozone treatment for the degradation of pesticide residues. After weighing the advantages and disadvantages of ozone treatment, it is recommended as a method of degrading pesticide residues.
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