Effects of Cleaning Procedures on the Concentration of Pesticide Residues on Crisp Fresh-Cut Lettuce (cv. Vera)

: Decontamination procedures are a need when talking about ready-to-eat foods, especially vegetables. In this work particularly, we are focusing on the effects of four cleaning solutions and ultrasound baths on the amount of pesticide residues left on lettuces. Five pesticides were applied to lettuces grown in controlled conditions. The residues were analyzed with an acetate QuEChERS method and a HPLC-MS/MS system. All tested methods shown diminution of residues without significant differences among each other. Out of 16 pesticides analyzed in commercial samples, only five were found on seven of them, without exceeding MRLs.