Fruits

acceptable residue level → for → imazalil in citrus fruits

“The acceptable residue level for lemons, oranges, and grapefruits in Japan is 5 ppm.”

eating raw fruits or berries → decreases → risk of Campylobacter infection

“drinking undisinfected water, eating at barbecues, eating poultry bought raw, having occupational exposure to animals, and eating undercooked pork. The following factors were independently related to a decreased risk: eating mutton, eating raw fruits or berries, and swimming.”

fresh-cut fruits and vegetables → can act as vehicles for transmitting → infectious diseases

“However, quality and safety of such products are an issue of concern as these products can act as vehicles for transmitting infectious diseases.”

microbial pathogens → present → vegetables and fruits

“human health problems due to the presence and/or growth of microbial pathogens that results in morbidity and mortality.”

tokuthion → has a concentration → ranging from <0.15 to 10 ng/g in vegetables and fruits

“The concentration range of tokuthion and guthion were <0.15 to 10 ng/g and 0.002 to 60 ng/g in vegetable and fruits respectively.”

guthion → has a concentration → ranging from 0.002 to 60 ng/g in vegetables and fruits

“The concentration range of tokuthion and guthion were <0.15 to 10 ng/g and 0.002 to 60 ng/g in vegetable and fruits respectively.”

mocap → has a concentration → ranging from <0.16 to 20 ng/g in vegetables and fruits

“The concentration of mocap in vegetables and fruits varied from <0.16 to 20 ng/g.”

3-hydroxylcarbofuran → has the highest mean concentration → for vegetables and fruits among carbamates

“Of all the organophosphate pesticide residues analyzed in this study guthion had the highest concentration consistently while of the carbamates, 3‑hydroxyl carbofuran had the highest mean concentration values for vegetables and fruits.”

3-hydroxylcarbofuran → is present → in all vegetables and fruits at concentrations of 2 to 70 ng/g

“Methiocarb and 3-hydroxylcarbofuran were present in all the vegetables and fruits at concentration of 1 to 30 ng/g and 2 to70 ng/g respectively.”

methiocarb → is present → in all vegetables and fruits at concentrations of 1 to 30 ng/g

“Methiocarb and 3-hydroxylcarbofuran were present in all the vegetables and fruits at concentration of 1 to 30 ng/g and 2 to70 ng/g respectively.”