Background

Consumption of fruits and vegetables is an indispensable component of human dietary preference, however; it is unfortunate that the enormous pesticide residues remain in the plant produces. Pesticides used to control the pests and diseases of the crops and livestock and its spill-over in the food production system has been an inevitable consequence. Researchers have been taking persistent efforts to eliminate pesticide residues in the food to make it safe for human consumption. Conventional techniques such as the washing of agricultural produces with chemicals, peeling, salting, and using different agents have not been an efficient means of pesticide removal.

Scope and approach

In recent times, the emergence of non-thermal technology such as the ozone to degrade the pesticide residues is of great utility in the food processing industries. It is also considered as a green technology because unlike other conventional methods ozone treatment leaves little residual traces. However, some of the discrepancies and challenges in using this technology require to be addressed to increase its efficiency. The objective of the current review is to provide a comprehensive and critical view of the use of ozone in pesticide residue dissipation in various food matrixes.

Key findings and conclusion

Analysis of the pros and cons of ozone treatment reveals it as a potential technique for the degradation of pesticide residues. The diversity and complexity of pesticides along with the inherent differences in their chemical structures and residue levels of pesticides in agro-products are the factors that require due consideration. Furthermore, processing and operating conditions of the ozone treatment are some of the other major determinants to improve the efficiency of ozone treatment for the degradation of pesticides.

中文翻译：

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臭氧作为消灭食品中农药残留的新兴技术-综述

背景

食用水果和蔬菜是人类饮食偏好中不可或缺的组成部分。不幸的是，植物产生的农药残留量巨大。用于控制农作物和牲畜的病虫害及其在食品生产系统中的溢出的农药已成为必然的结果。研究人员一直在努力消除食品中的农药残留，以使食品安全食用。常规技术，例如用化学药品清洗农产品，去皮，盐腌和使用不同的药剂，并不是有效的农药去除方法。

范围和方法

近年来，诸如臭氧之类的非热技术的出现使降解农药残留物在食品加工行业中具有很大的用途。它也被认为是一种绿色技术，因为与其他传统方法不同，臭氧处理几乎没有残留痕迹。但是，使用该技术时需要解决一些差异和挑战，以提高其效率。本次审查的目的是就各种食物基质中的农药残留消散中臭氧的使用提供全面而批判的观点。

主要发现和结论

对臭氧处理的利弊进行分析后发现，它是降解农药残留物的一种潜在技术。农药的多样性和复杂性，以及其化学结构和农产品中农药残留水平的内在差异是需要适当考虑的因素。此外，臭氧处理的工艺和操作条件是提高臭氧处理农药降解效率的其他主要决定因素。