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Pesticide and trace element residues in honey and beeswax combs from Israel in association with human risk assessment and honey adulteration.
- Source :
-
Food chemistry [Food Chem] 2019 Nov 30; Vol. 299, pp. 125123. Date of Electronic Publication: 2019 Jul 04. - Publication Year :
- 2019
-
Abstract
- Beehive products are considered sentinels for environmental pollutants. The presence of trace elements and pesticides in honey and beeswax may pose a health hazard to consumers. The study's aim was to determine the profile of pesticides and trace elements in Israeli honey and beeswax samples in relation to human risk assessment. At least two pesticides contaminated the honey and beeswax samples simultaneously, in which, amitraz metabolites and coumaphos were frequently detected. The neonicotinoid insecticides and 2,4-dichlorophenoxyacetic acid, were found only in honey samples, whereas the more lipophilic pesticides were predominantly found in beeswax. In honey, chromium displayed the highest mean concentration, followed by zinc, whereas lead and molybdene occurred only in beeswax. Our findings indicate that the daily consumption of honey and beeswax together may compromise children's health. Sucrose-syrup fed honey could not be distinguished from floral honey based on sugar profile, rather by its trace elements levels.<br /> (Copyright © 2019 Elsevier Ltd. All rights reserved.)
- Subjects :
- 2,4-Dichlorophenoxyacetic Acid analysis
Animals
Bees
Chromium analysis
Chromium toxicity
Food Contamination analysis
Herbicides analysis
Honey standards
Humans
Insecticides analysis
Israel
Pesticide Residues toxicity
Pesticides analysis
Risk Assessment
Sugars analysis
Toluidines analysis
Trace Elements toxicity
Waxes standards
Environmental Pollutants analysis
Honey analysis
Pesticide Residues analysis
Trace Elements analysis
Waxes analysis
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 299
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 31299514
- Full Text :
- https://doi.org/10.1016/j.foodchem.2019.125123