The carry‐through of residues of maleic hydrazide from treated potatoes, following manufacture into potato crisps and ‘jacket’ potato crisps

Food Additives and Contaminants

Volumn 15, Issue 5, 1998, Pages 506-509

  Lewis, D John ^a   Thorpe, Stephen A ^a   Wilkinson, Katharine ^a   Reynolds, Stewart L ^a  

^a CENTRE FOR ENVIRONMENT   (United Kingdom)

Author keywords

Jacket potato crisps; Maleic hydrazide; Potato crisps; Potatoes; Systemic pesticides

Indexed keywords

MALEIC HYDRAZIDE; PESTICIDE RESIDUE;

ARTICLE; FOOD PROCESSING; FOOD SAFETY; POTATO; PRIORITY JOURNAL; SAMPLE;

SOLANUM TUBEROSUM;

EID: 0031813099     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652039809374674     Document Type: Article

References (10)

1. Dalziel, J., and Duncan, H. J., 1980, Studies on potato sprout suppressants. 4. The distribution of tecnazene in potato tubers and the effect of processing on residue levels. Potato Research, 23, 405-411.
2. Friar, P. M. K., and Reynolds, S. L., 1991, The effects of microwave-baking and oven-baking on thiabendazole residues in potatoes. Food Additives and Contaminants, 8, 617-626.
3. Lewis, D. J., Thorpe, S. A., and Reynolds, S. L., 1996a, The carry-through of residues of tecnazene, chlorpropham and thiabendazole from treated potatoes to potato crisps. Food Additives and Contaminants, 13, 221-229.
4. Lewis, D. J., Barnes, K. A., Wilkinson, K., Thorpe, S. A., Reynolds, S. L., and Startin, J. R., 1996b, Extraction of maleic hydrazide residues from potato crisps and their determination using high performance liquid chromatography with UV and atmospheric pressure chemical ionisation mass spectro-metric detection. Journal of Chromatography A, 750, 391-396.
5. McKenzie, J., 1989, The effects and residues of maleic hydrazide within the potato crop. PhD thesis, Glasgow University.
6. Mondy, N. I., Sharada, D., Munshi, C. B., and Wurm, C. M., 1992, Effect of storage time, temperature and cooking on isopropyl N-(3-chlorophenyl) carbamate levels in potatoes. Journal of Agricultural and Food Chemistry, 40, 197-199.
7. Nagayama, T., and Kirugawa, K., 1992, Influence of frying and baking on chlorpropham residues. Japanese Journal of Toxicology and Environmental Health, 38, 78-83.
8. Ritchie, W., Boyd, I. M. G., and Duncan, H. J., 1983, A method for the determination of chlorpropham residues in crisps and crisp frying oil. Potato Research, 26, 73-77.
9. Statutory Instrument No. 1985, 1994, The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations 1994 (London: HMSO).
10. Vadukul, N., 1991, Determination of maleic hydrazide in onions and potatoes using solid-phase extraction and anion-exchange high performance liquid chromatography. Analyst, 116, 1369-1371.