Screening for Pesticide Residues in Red Chili Peppers Before and After Pickling by Small Food Businesses in Lebanon: Investigating the Impact of pH and Salt on Residue Stability

Abstract

Pesticide use is a common practice in Lebanon's agriculture industry, aiming to enhance crop yields and protect plants against pests. However, improper overuse, handling, storage, and disposal of pesticides can lead to crop contamination and the presence of pesticide residues. The objective of this study is to screen for pesticide residues in red chili peppers, commonly used by small food processing businesses in Lebanon, before and after pickling. This study concentrated on red chili peppers, due to their extensive consumption and widespread use in small food processing businesses, particularly in pickle production. The collected red chili pepper samples underwent thorough pesticide residue analysis using GCMS technique. Results showed the absence of residues from organophosphate and carbamate pesticides in raw and pickled red peppers. More studies are needed to account for the potential influence of various external factors, such as the presence of other chemicals, storage conditions, and processing methods, which may impact the presence of pesticides on crops and in the processed product.