Reduction of Chlorpyrifos Residues from Cauliflower by Culinary Processes

Effect of washing, cooking, washing + cooking, salt water dipping, dipping in boiied sallwater, dipping in detergent solution and dipping in boiled detergent tolution was studied on the reduction of chlorpyrifos residuesfrom contaminated cauliflower curds. The results indicated that levels of chlorpyrifos residues can be reduced significantly by mild detergent washing or by washing + cooking. The enalysis showed that various food processing techniques substantially lowers the residue of chlorpyrifos in cauliflower curds (27.9–73.3%) but none were able to satisfactorily bring down the residue below the tolerance level of 0.01 μg g⁻¹.