Tea, the most popular beverage in the world, is produced from processed leaves of the plant Camellia sinensis. The tea plantations suffer from a large number of pests necessitating use of pesticides. In view of growing concerns for food safety, terminal residues of seven pesticides in processed black tea and their transfer into tea brew was studied. The residues of the pesticides in black tea ranged from 0.18 to 1.90mg/kg. Only a portion of these residues were transferred into tea brew, the form consumed. The actual intakes of residues through tea consumption, determined by incorporating a new parameter termed “brew factor” in the conventional estimates, were only up to 0.1% of the acceptable daily intakes for an average Indian. The compound specific brew factor improves risk assessment and will enable setting realistic maximum residue limits for pesticides in tea.
Anoop Kumar Barooah
,
Monorama Borthakur
,
Jatindra Nath Kalita
,
Tabaruk Hussain
,
Kasturi Chaudhury
,
Rajib Nath
. Pesticide Residues in Tea and Their IntakeAssessment Using Brew Factor[J]. Journal of Tea Science, 2011
, 31(5)
: 419
-426
.
DOI: 10.13305/j.cnki.jts.2011.05.009
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