蜂业中的草甘膦：在蜂蜜、花粉和蜂面包中的发生模式

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-08-13 DOI:10.1016/j.foodcont.2025.111649

Zane Lace , Janis Rusko , Sandro Bakhsoliani , Iveta Pugajeva

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引用次数: 0

摘要

草甘膦除草剂是农业中最常用的植保产品；然而，对环境样本和食品中草甘膦残留的监测不如对其他农药的监测常见。由于其高极性，草甘膦通常不包括在农药多残留方法中。本研究调查了2019年至2024年在拉脱维亚收集的蜂蜜（n = 254）、花粉（n = 29）和蜂蜜面包（n = 20）中草甘膦的存在。我们的研究，以及其他专注于蜂蜜和蜂产品中草甘膦分析的研究，强调草甘膦是蜂产品中最常见的农药之一，某些情况下甚至超过了最大残留限量（MRL） 0.05 mg kg - 1。虽然蜂产品中草甘膦残留对消费者的健康风险被认为很低，但不确定的毒理学数据和这些产品中频繁检测到草甘膦，引起了人们对传粉媒介健康影响的关注。

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Glyphosate in apiculture: occurrence patterns across honey, pollen, and beebread

Glyphosate-based herbicides are the most prevalent plant protection products in agriculture; however, monitoring for glyphosate residues in environmental samples and food is less common than for other pesticides. Due to its high polarity, glyphosate is typically not included in pesticide multi-residue methods. This study investigates the presence of glyphosate in honey (n = 254), pollen (n = 29) and beebread (n = 20) collected from 2019 to 2024 in Latvia. Our study, along with other research focused on glyphosate analysis in honey and bee products, highlights that glyphosate is one of the most prevalent pesticides found in bee products, with some instances even exceeding the maximum residue limit (MRL) of 0.05 mg kg⁻¹. Although the health risks to consumers from glyphosate residues in bee products are considered low, the uncertain toxicology data and the frequent detection of glyphosate in these products raise concerns regarding health effects on pollinators.

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.