ペルメトリンの蒸散による食品及び食器等への残留について

概要

論文の詳細を見る
Residual levels of permethrin in foods and tableware after fumigation (permethrin: 1g) in a room were investigated. The residual levels of permethrin were 19.0μg/g in rice, 1.5-19.0μg/g in crackers, bread and tomato and 0.2-48μg/cm2 in tableware. In the case of packed bread and wrapped lettuce, permethrin was not detected. When the foods and tableware were kept for 10 days at room temperature after fumigation, the levels of permethrin were 52.4-88.4% of the initial levels. Almost all residual permethrin in the rice and tableware was removed by washing with water or by washing with detergent using a sponge.
[日本食品衛生学会]の論文