蔬菜清洗及農藥快篩流程建置及應變管理專案

Establishment of Processes for Vegetable Washing and Rapid Screening of Pesticides With Contingency Management Project

林佳姿(Chia-Tzu Lin)

《臺灣膳食營養學雜誌》 13卷1期 (2021/06) Pp. 41-53

https://doi.org/10.6709/TJD.202106_13(1).0004

摘要

供餐安全首重源頭原物料管理，由於蔬菜屬於最大宗原物料，供應對象含括所有院區患者及員工族群，不僅供應量多且供應對象廣，因此避免農藥殘留高風險蔬菜流入餐食中，是維護供餐安全首要步驟。本專案為把關醫院膳食蔬菜供應安全，建立蔬菜供應管理計畫：一、建置蔬菜農藥快篩操作流程、二、確認蔬菜最佳清洗方式、三、針對農藥快篩異常蔬菜進行應變處理、四、加強農藥殘留高風險蔬菜查驗頻率。本專案採用農業試驗所開發之農藥殘留快速檢測技術，分別於蔬菜清洗前、清洗後等階段取樣進行農藥殘留檢測。自107～109年共篩檢622項蔬菜食材，其中有16項食材抽檢不合格，檢驗合格率97%。評估檢測農藥種類（有機磷類及氨基甲酸鹽類）及不同清洗條件（清洗前後），蔬菜總檢驗量達2,061件，僅23件食材樣本不合格，農藥殘留合格率達99%。16項檢驗不合格蔬菜經複驗仍異常，則啟動通報應變機制，加強清洗並經二次複驗合格才可供應，其中紅鳳菜含有特殊成分，不適用快篩儀器檢測農藥殘留量，11項蔬菜樣本隨著清洗時間越長農藥殘留量越低。考量營養素流失率，只要截切蔬菜經澈底去除根部、外葉、泥沙等，並經流水清洗達6分鐘以上，農藥殘留量即可大幅降低至可食用範圍。5項經二次複驗仍不合格的蔬菜食材需丟棄並通知菜商，且於下次同類食材進貨時加強農藥抽稽檢測。本文結論是，建立蔬菜自主檢驗快篩流程，以查驗農藥殘留是否合格之監測機制，能達到預防及管制農藥殘留風險，確保醫院大量膳食蔬菜供應安全，並符合法令訂定食品安全監測計畫，落實原物料檢驗管理規範。

關鍵字

農藥 ； 農藥殘留快速檢測技術 ； 農藥殘留 ； 蔬菜

並列摘要

The primary focus in food safety is the management of commodities. The most crucial step in the maintenance of food safety is to prevent pesticide residues in vegetables from entering our meals, which are the greatest bulk of commodities. With the objective of ensuring safety of vegetable supplies for mass catering in hospital, the project has set 4 major management objectives: (1) to establish an operational procedure for quick screening of vegetables for pesticides, (2) to identify the optimal washing procedure for vegetables, (3) to conduct contingency management for vegetables with abnormal pesticide screening, and (4) to intensify the inspection frequency of vegetables with high risk of pesticide residues. The project adopted the pesticide rapid screening technology developed by the Taiwan Agricultural Research Institute to screen vegetables for pesticide residues at the prewashing and post-washing stages with samples collected for testing. A total of 622 vegetable commodities were screened from year 2018 to 2020, and 16 were found to be unqualified, with a passing rate of 97%. A total of 2061 vegetable samples were tested based on the type of pesticides (organophosphates and carbaminate) and different washing conditions (before and after washing), and only 23 samples were found to be unqualified, achieving a 99% passing rate for pesticide screening. The 16 vegetables that failed the test were alerted under the contingency procedure and were only available after additional washing and re-testing. Okinawan spinach was not eligible for pesticide residue testing using the quick screening device because of its unique ingredients. There were 11 vegetable samples that showed lower pesticide residues with longer washing time. Pesticide residues can be significantly reduced to an edible level by completely removing the roots, outer leaves, and dirt, and washing the vegetables under running water for at least 6 minutes while we take into account the rates of nutrient loss. Any vegetable ingredient that fails to meet the pesticide residue standards after re-testing must be discarded and the vegetable trader must be notified. Further, the pesticide sampling and testing should be intensified for the next shipment of similar ingredients. In conclusion, the establishment of a monitoring mechanism to test vegetables for pesticide residues by means of an independent inspection and quick screening process has the following advantages: (1) it can prevent and control the risk of pesticide residues, (2) it ensures the safety of vegetable supplies for mass catering in hospitals, and (3) it complies with the food safety monitoring plan established by law and the food commodities inspection and management regulations.

並列關鍵字

pesticide ； rapid bioassay for pesticide residues (RBPR) ； pesticide residues ； vegetables