Evaluation of Different Preparation Methods of Edible Mushroom (Agaricus bisporus, Strains H737) on Reduction of Health Hazards Caused by Deltamethrin Residue

One of the biggest concerns in the field of food safety is the presence of pesticide residue in food products. The purpose of this study was to investigate the effects of different methods of storage conditions and washing and cooking methods on the deltamethrin residue of edible mushroom. Edible mushroom samples were contaminated with deltamethrin. The change of deltamethrin residue was determined in different storage (room temperature, refrigerator and freeze), washing (water and salt water) and cooking conditions (boiling, frying and microwave). Deltamethrin was extracted by QuEChERS method and measured by GC-MS/MS. In the similar days, deltamethrin was decreased at room temperature > Refrigerator > Freezer temperature. Depending on the storage time and conditions, deltamethrin residue was reduced from 23.08 to 80.77%. Washing with water and brine led to a significant reduction of deltamethrin. The deltamethrin reduction did not change significantly with increasing the washing time and salt concentration. The amount of reduction during washing was 26.29-42.31%. Different methods of cooking, including boiling, frying and microwave resulted in a significant reduction of deltamethrin. After 15 min of boiling, 10 min of frying and 10 min of microwave, the deltamethrin residue from 0.26 mg/kg in the raw mushroom reached to 0.06, 0.05 and 0.05 mg/kg in the cooked sample, and decreased to 76.92, 80.77 and 80.77%, respectively. Storage, washing and cooking processes could considerably reduce deltamethrin residue and exposure risk in mushroom consumers.