{
    "abstract": "Food safety is crucial in today's competitive trading market, as it directly affects human health and promotes seafood exports. The effects of thermal processing (boiling, frying, grilling, and microwave cooking) on pesticide residues (PR) in P. vannamei were assessed. The PR in raw and processed shrimp ranged from 0.007 to 0.703\u00a0\u03bcg/kg for uncooked/raw, not detected (ND) to 0.917\u00a0\u03bcg/kg for boiled, ND to 0.506\u00a0\u03bcg/kg for fried, ND to 0.573\u00a0\u03bcg/kg for grilled and ND to 0.514\u00a0\u03bcg/kg for microwave cooked shrimps. The Endrin, endosulfan sulfate, and heptachlor were predominant PR found in the raw and processed shrimp. The PR content in raw and cooked shrimps were below the maximum residue limits (MRL) set by the Codex Alimentarius Commission (2021) and the European Commission (86/363/1986 and 57/2007). The estimated daily intake (EDI) of PR from raw and processed shrimps were below the ADI prescribed by CAC. The hazard quotient (HQ) and hazard ratio (HR) values were <1, indicating no non-carcinogenic or carcinogenic health implications through shrimp consumption. The estimated maximum allowable shrimp consumption rate (CRlim) suggests an adult can eat >100 shrimp meals/month, which is over the USEPA's (2000)recommendation of >16 meals/month without health issues. The Effect of thermal processing was detected in the following order: boiling\u00a0<\u00a0grilling\u00a0<\u00a0frying\u00a0<\u00a0microwave cooking. The processing factor (PF\u00a0<\u00a00.7), paired t-test (t\u00a0<\u00a00.05), Tukey post hoc (p\u00a0<\u00a00.05) test, Bray-Curtis similarity index, and matrix plot exhibited that all the four thermal processing methods have a considerable impact on pesticides in the processed shrimps. But frying (59.4%) and microwave cooking (60.3%) reduced PR far beyond boiling (48.8%) and grilling (51.3%). Hence, we recommend frying and microwave processing are better methods for minimizing PR in seafood than boiling or grilling.",
    "authors": [
        {
            "affiliation": "Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Department of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tuticorin, 628 008, Tamil Nadu, India. Electronic address: harimfsc2525@gmail.com.",
            "firstname": "Ulaganathan",
            "initials": "U",
            "lastname": "Arisekar"
        },
        {
            "affiliation": "Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Department of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tuticorin, 628 008, Tamil Nadu, India. Electronic address: jeyashakila@gmail.com.",
            "firstname": "Robinson Jeya",
            "initials": "RJ",
            "lastname": "Shakila"
        },
        {
            "affiliation": "Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Department of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tuticorin, 628 008, Tamil Nadu, India.",
            "firstname": "Rajendran",
            "initials": "R",
            "lastname": "Shalini"
        },
        {
            "affiliation": "Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Nagapattinam, 611002, Tamil Nadu, India.",
            "firstname": "Geevaretnam",
            "initials": "G",
            "lastname": "Jeyasekaran"
        },
        {
            "affiliation": "Department of Aquatic Environment and Management, Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Tuticorin, 628 008, Tamil Nadu, India.",
            "firstname": "Pandurangan",
            "initials": "P",
            "lastname": "Padmavathy"
        }
    ],
    "conclusions": null,
    "copyrights": "Copyright \u00a9 2022 Elsevier Ltd. All rights reserved.",
    "doi": "10.1016/j.chemosphere.2022.134075",
    "journal": "Chemosphere",
    "keywords": [
        "Cooking effects",
        "Hazard quotient",
        "Hazard ratio",
        "Pesticide residues",
        "Processing factor",
        "Recommended meal size"
    ],
    "methods": null,
    "publication_date": "2022-02-27",
    "pubmed_id": "35218780",
    "results": null,
    "title": "Effect of household culinary processes on organochlorine pesticide residues (OCPs) in the seafood (Penaeus vannamei) and its associated human health risk assessment: Our vision and future scope.",
    "xml": "<Element 'PubmedArticle' at 0x788503fde520>"
}