Khả năng khử khuẩn và phân hủy các chất bảo vệ thực vật của ozon

Nguyễn Hoàng Nghị, Trần Vĩnh Diệu, Đoàn Thị Yến Oanh

Abstract


Pesticides are used widely in agriculture that is a potential risk to cause pollution of water resource. Residual pesticide in vegetables and fruits during sparying process of plant protection chemicals is big problem in many countries. Right uses of pesticides (dosage, concentration of pesticide, period of spraying, moments of harvests…) provide conditions for their degradation under natural factors such as rain, UV radiation, time and so on. On other hands it is necessary to apply different methods for degradation and removal of residual pesticide in water, in vegetables and fruits (uncooked food) especially for family scale of uses. Besides problem of pesticide degradation, disinfection of drinking water and uncooked food also is a pressing requirement particularly for rural areas. According to FDA Federal Register Vol. 66, N.123 (2001), the Food and Drug Administration (FDA US) is amending the food additive regulations to provide for the safe use of ozone in gaseous and aqueous phases as an antimicrobical agent on food, including meat and poultry. As such the immersion and washing of uncooked food including meats in ozonated water is considered to be an effective method to remove residual pesticide in food. In last decades wide research on this topic in the world is recognized. In this work, we show the series of visual experiments on ability of ozone to degrade and remove pesticide in aqueous phase as well as microorganism like algae and fungi. Based on disinfection Chick-Watson law the pesticide degradation levels in water with and without ozonation is estimated in an animal testing by observing livetime of small loach-fish. Removal of algae in water and fungi in food by ozone is observed by optical microphotography. The standard test on Coliform and E. coli in ozone treated stagnant water has been carried out by Quatest 1.

Keywords. Pesticide, residual, uncooked food, degradation, removal, ozone, ozonated water, disinfection Chick-Watson law, loach-fish, algae, fungi, Coliform, Quatest 1.

Keywords


Pesticide, residual, uncooked food, degradation, removal, ozone, ozonated water, disinfection Chick-Watson law, loach-fish, algae, fungi, Coliform, Quatest 1

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References


EPA (US), Guidance Alternative Manual Disinfectants and Oxidants Federal Register, June, 2001, FDA (US).

R. James, J. Ellis, A. Duehl et al. The Potential for Using Ozone to Decrease Pesticide Residues in Honey Bee Comb, Agricultural Science, 1(1), 1-16 (2013).

Bozena Lozowicka, Magdalena Jankowska, Izabela Hrynko and Piotr Kaczynski. Removal of 16 pesticide residues from strawberries by washing with tap and ozone water, ultrasonic cleaning and boiling, Environ. Monit Assess, Environmental Monitoring and Assessment, Springer (2016).

Masahiko Tamaki and Hiromi Ikeura. Removal of Residual Pesticides in Vegetables Using Ozone Microbubbles, Chapter 6, Book: Pesticides-Recent Trends in Pesticide Residue Assay Harriette Chick, An Investigation of the law of Disinfection, The

Journal of Hygiene, 8(1), 92-158 (2012).

Ikeura H., Kobayashi F., Tamaki M. Removal of residual pesticides in vegetables using ozone microbubbles, J. Hazard Mater., 186(1), 956-9 (2011).


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