Articles

Pesticides Residues In, Vegetables and Fruits: A Review

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To feed the growing global population, it is essential to increase agricultural production. Due to health consciousness and prosperity, the consumption of fruits and vegetables, particularly in developing countries, has increased manifold in the last 50 years. To achieve these, the use of pesticides is one of the tools. Pesticides are also used for public health protection (to protect from vector-borne diseases). About 1000 compounds (organic and inorganic) are used as active ingredients of pesticides. Organochlorine and organophosphate pesticides are not only highly toxic but persist for decades. Those organochlorine pesticides which were banned 40 years ago are still found in vegetables and fruits. The pesticides from soil and water are accumulated in fruits and vegetables, and some of the vegetables are often consumed raw. Consumption of pesticide-contaminated fruits and vegetables by humans causes adverse health effects to humans. The short-term adverse effects on humans are asthma, sore throat, eye and skin irritation, and diarrhea, while long-term effects are cancer, neurological disorders, reproductive problems, diabetes, etc. This review aims to report the concentration of the commonly used pesticides in fruits and vegetables and their impact on humans. The present study will provide data for policymakers to formulate guidelines for the reduction of health risks to humans caused by the consumption of pesticide-contaminated fruits and vegetables.

Perspectives of the HACCP System in the Alembic Cachaça Certification

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Cachaça is the name of a Brazilian beverage produced by distillation of fermented sugarcane juice. It is called “alembic cachaça ”  when produced in an agricultural environment, through fermentation of fresh sugarcane juice and distillation by batches in copper stills.  Due to the peculiarities of the process and the dedication of hundreds of producers, this drink achieved improved and highly differentiated sensory quality; conquering new markets and winning important prizes in national and international competitions. In this context, there is a growing search both for resources to prevent fraud in marketing and for certificates that attest to the safety of consumers’ health, especially HACCP. In this review article, we highlight the points already achieved in the standardization of the production process and introduce others that still require appropriate standardization, related to the control of pesticides in the sugarcane field, the safety of the wood used in the storage barrels and the certification of the production process. It is also proposed to review the limit of Brazilian legislation for the ethyl carbamate content.