Wheat Contaminants (Pesticides) and their Dissipation during Processing

Abstract

Pesticides are used in practice to satisfy ever-increasing consumer demand for wheat and its products by minimizing the pre- and post-harvest losses. However, as well as increasing wheat productivity, pesticides also carry hazards as residues accumulate in different wheat grain fractions. The chemical nature of pesticides and their environmental interactions determine their persistence in wheat products. Milling distributes pesticide residues in different fractions - i.e., the bran, germ, and endosperm. The residues are present in wheat bran at a high concentration, with lower amounts in white flour; hence whole wheat bread carries more pesticide residues as compared to white flour bread. Continuous exposure to contaminated products can result in toxic effects to human health. Apart from the toxic effects of pesticides, they also damage the environment and all living forms on Earth, thus emphasizing the point that use of pesticides must be reduced and replaced with other means in order to have a safer and healthier life. © 2014 Elsevier Inc. All rights reserved.