Organophosphate Insecticide Half‐Lives in Foods Fermented With Lactic Acid Bacteria

ABSTRACT There is a growing concern that chronic, low‐level exposure to organophosphate insecticides, through residues in food, is a threat to human health. Evidence is emerging that fermentation with lactic acid bacteria may be an effective way of reducing these residues. The aim of this review is...

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Principais autores:	Julia Steenkamp, Graham Hepworth, Kate Howell
Formato:	Artigo
Idioma:	Inglês
Publicado:	Wiley 2026-05-01
Series:	Food Frontiers
Assuntos:	biodegradation food contamination food microbiology organophosphate pesticide pesticide degradation pesticide residues
Acceso en liña:	https://doi.org/10.1002/fft2.70285
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