Transcript Slide 1

"The perspective of the MOEW in the management of tightening
controls on pesticides in the framework of strategic plans of UAE"
The third Topic
Evaluation of Pesticides Quality & Monitoring
of Pesticide residues in Fruits & Vegetables
in UAE Markets.
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INTRODUCTION
Scientific research over the last decades has shown that a diet rich in fruits and
vegetables is protective against many cancers and lowers the occurrence of
coronary heart disease. This recognition of the importance of routine
consumption of fresh fruits and vegetables, together with a marked increase in
the year round availability of fresh fruits and vegetables from a global market,
has contributed to the substantial increase in consumption of fresh fruits and
vegetables over the past two decades. However, the recent increase in reports
of food borne illness associated with fresh fruits and vegetables has raised
concerns from public health agencies and consumers about the safety of these
products.
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OBJECTIVES
•To ensure the safety of food (fruits & vegetables ) as far as pesticides
contamination is concerned
• planning of surveillance programmes for pesticide residues in
the UAE food supply and the evaluation of the results;
• procedures for sampling, sample processing, new methods of
analysis, the assessment of variability of pesticide residues in
fruits &vegetables and related issues.
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Surveillance programme
The pesticide residues surveillance programme is designed to enable us to
check:
• that specified pesticide maximum residue levels (MRLs ) are being
respected & compiled with ;
• that users of pesticides are complying with conditions of use specified in
the authorisation; and
• that dietary intakes of residues are within acceptable limits.
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Ionic Compounds
Pesticides
Food
Borne
Exposures
Mycotoxins
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Contaminants
Veterinary Drugs
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Cancer
Infertility
Brain
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Food
borne
Illness
Mutation
Behavior
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• Ultimately, the quality and safety of food
depends on the efforts of every one involved
in the complex chain of agriculture
production, processing, transport, food
production and consumption. World Health
Organization (WHO) views food safety as a
shared responsibility from farm to fork.
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This monitoring study was conducted in the Central
laboratories, Ministry of Environment and Water, Al Ain, which
are accredited by UKAS according to ISO/IEC17025 :2005 for
pesticide residues analysis in fruits and vegetables.
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Pesticides Lab. is a basic unit of Central
Laboratories in Al-Ain, and consists of two
sections:
PFL
PRL
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• Pesticides formulation Labs.
• Established in 1997, to examine the imported pesticides formulations,
that enters the country from the different entry points at the borders,
either for registration or trading purposes, and ensure their compliance
with the regulations of UAE.
• Pesticide Residues Labs.
• Established in 2002, as recommended in a workshop about “pesticides
residues in agricultural produce”, held in Abu Dhabi.
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PFL Objectives
1- Qualification and
Quantification of the Active
ingredients of imported Pesticides
2- Monitoring of the
Registered Pesticides Quality
3- Providing consultation
services for the customers either
for companies or individuals.
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PRL Objectives
1- Qualification and Quantification of
Pesticides residues existing in imported
or locally produced Fruits and
Vegetables.
2- Assessment of the compliance of
pesticides residues in tested samples
with the MRLs of national and/or
international regulations (Codex & EC )
3- Developing National Database for
the Pesticides residues in UAE.
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International
Accreditation
PL is Accredited by UKAS (United
Kingdom Accreditation Services) as
per the requirements of (ISO/ IEC
17025) since 2004.
PL is the 1st Laboratory in the
middle east & GCC accredited in the
field of Pesticides Formulations
Analysis and the Analysis of
Pesticides Residues in Fruits &
Vegetables. (scope of accreditation
covers around 200 Pesticides).
In the PF there is a strong similarity
in the method used in PFL and
CIPAC methodology.
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Fruits and Vegetables Samples
• PRL Staff are conducting monitoring surveys
for most commodity types of imported fresh
Fruits and Vegetables (mainly from Guaifat
Entry point & Agricultural Quarantine
Centres)
• The Annual Average Samples Number is more
than 2500 & is in the increase
• PRL can test now around 300 pesticides in
each sample (to be increased to around 400
pesticides later this year) .
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Handling of Standards
Quality Management
QuEChERS
Archivation
Sample Storage
Certificates
Quantification
Qualification
LC/MS resp. LC/MSMS Analysis
GC/MS resp. GC/MSMS Analysis
Sample Concentration
Sample Clean-up
Sample preparation
Registration
Sampling
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Methodology
The ultimate goal in fair practice in international trade depends, among other things,
on the reliability of analytical results. This in turn, particularly in pesticide residue
analysis, depends not only on the availability of reliable analytical methods, but also
on the experience of the analyst and on the maintenance of ‘good practice in the
analysis of pesticides’. These include good analytical practice and may be considered in
three inter-related parts:
The Analyst
Basic Resources
The Analysis
The requirements for facilities, management, personnel, quality assurance
and quality control, documentation of results and raw data, and relevant
subjects, which are considered as prerequisites for obtaining reliable and
traceable results, are described in general in the ISO/IEC 17025 Standard
(2005) and in a series of OECD, GLP Guidance Documents, in the
corresponding national laws and regulations
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Methods of Pesticide Residues Analysis
Sample:Fruit or Vegetable
Sub-sampling & Homogenization
Pesticides Extractions from the
Sample
Pre-analysis Preparation
GC Analysis
Data Analysis
Comparison with International
Standards for MRL
Statistical Studies
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Multi-residues
Analysis in Food
Stuffs based on
modern GC
techniques &
follows
protocols as
described in
SANCO
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Instruments used in PR & PF Analysis
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Gas & Liquid Chromatography:
•GC/PFPD
•GC/MSD
•GC/MSD+NPD
•GC/MSD+NPD+ECD
•GC/TSD+FID
•GC/ECD+NPD
•GC/FID
•HPLC
•LC/MS/Fluorescene
•LC/MSMS
• Other equipments used for
Homogenization, Extraction,
Concentration , filtration and Clean-up
of Sample Extracts.
•Staff: 2-PhD, 1-MSc. and 4 BSc.(total
7)
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•
•
•
•
The use of QuEChERS (pronounced
“Catchers”) method
Quick, Easy, Cheap, Effective, Robust and Safe
Sample Preparation method developed jointly by US FDA and EU Food Regulatory Agencies
Methodology for simplified extraction of a large number of pesticide residues in fruits and
vegetables
QuEChERS is a fast sample preparation method for screening for analytes of interest, not for
concentrating samples
QuEChERS is still in it’s “Infancy”; being adopted worldwide
Luke method or traditional SPE
QuEChERS
Bottom Line
Estimated Time to
process 6 samples (min)
120
30
4x faster
Solvent Used (mL)
90 mL
10mL
9 x less solvent
Chlorinated Waste (mL)
30 mL
none
safer, greener, less
costly
Glassware/ specialized
Funnel, water bath, 200mL
containers, evaporator, etc.
None
No additional
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supplies needed
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equipment
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400/500 pesticides
GC/MSD,
GC/MSMS,
LC/MSMS
QuEChERS
170 pesticides
GC/MSD
LC/MS
Ethyl Acetate
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Routine-Spectrum
Single Pesticides
New Methods
Up to 1.000 Compounds!
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Results:
The results of the analyses of 8245 samples is
shown in the table below covering the period from
2005-2010. In this study about 28 types of fruits and
60 types of vegetables which mean 88 types of
commodities from more than 30 countries from
different parts of the world were analyzed for
pesticide residues..
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• The results shown were carried out using MRM
method using LC-MS, GC-MS, GCPFPD/TSD/NPD/µECD. In average more than 250
pesticides and their metabolites covering all the major
classes organochlorines, organophosphorus and
carbamates were tested for. For most of the pesticides
the reporting limit was 0.01-0.02 mg/kg.
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For our 2010 surveillance programme we are pleased to report
that we have expanded the range of pesticides that we look for
in our fruit and vegetables surveys up to 323 and have reduced
the reporting limit in most cases to 0.01 mg/kg. In 2009 the
maximum number of pesticides that we looked for in any survey
was 136 with a routine reporting limit of 0.02mg/kg.
* For this reason we may in future find more residues and multiresidues in single samples.
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Summary of Results (2005-2010)
Category
No. of Analyzed
Samples
Samples Free of
PR
%
Sample with PR
below MRL
<
%
Samples with PR
Exceed >MRL
%
2005
701
590
84.5
72
10.3
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5.7
2006
720
532
73.8
126
17.5
62
8.6
2007
602
464
77.1
85
14.1
52
8.6
2008
378
295
78.04
64
16.8
20
4.9
2009
2813
2124
76
307
10.9
382
13.6
2010
3031
2327
76.7
387
12.7
318
10.4
Total
8245
6332
76.8
1041
12.6
873
10.6
Year
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1-There was an annual increase of analyzed samples
using the luke method, from 701 in 2005 to 820 in 2007
reaching 3031 in 2010 with a percentage increase of
332 % compared to 2005.
Total S No
Year
701
2005
720
2006
820
2007
378
2008
2813
2009
3031
2010
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2. There was also an increase in targeted pesticides from 76
in 2005 to 103 in 2007 & then to 323 pesticides in 2010
equivalent to a 325 % increase.
YearNo of
pesticide
/sample
2005
2006
2007
2008
2009
2010
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76
90
103
129
136
323
Percent
Increase
18.4%
14.4%
25.2%
5.4%
137.5%
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Percentages of 2010 samples
Percentages of 2009 samples
Sample exceeding
MRL
14%
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10%
13%
11%
75%
Sample exceeding
MRL
Sample within MRL
Sample within MRL
Sample without
detectable residues
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Sample without
detectable residues
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FOOD HANDLING TIPS
 While pesticide residues on and in food are typically at very low levels, there
are ways we can further reduce them:
Rinse fruit and vegetables thoroughly under running water. Running water has
an abrasive effect that soaking doesn't have. Also some pesticides are absorbed
into fruits and vegetables, some are present on the surface. Washing removes
most surface waxes and residues, along with dirt and bacterial contamination.
Peeling fruits and vegetables also removes surface residues and some
conjugated residues. (but remember that some nutrients and fiber may be lost in
peeling)
Some residues are concentrated only in outer leaves so removal of outer leaves
in cabbage, lettuce etc. can remove residues also
Cooking, canning, and other food processing methods can reduce some (not all)
residues.
Eating a variety of foods ensures balanced nutrient uptake; further it eliminates
likelihood of exposure to a single residue and its bio-magnification(5-a day
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Thank you
I would like to thank
All attendees for their attention
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