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CROP SAFETY

This article explores the implications of arsenic contamination in agricultural products, focusing on root vegetables. It presents essential guidelines for minimizing risks, such as necessary washing and recommended peeling of edible parts. It highlights research conducted by the Department of Agrofood Technology at Universidad Miguel Hernández, in collaboration with other universities, on the quantification and speciation of arsenic in soils and crops. The study aims to propose safer agricultural practices and recommend suitable crops to mitigate arsenic exposure.

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CROP SAFETY

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  1. CROP SAFETY DEPARTMENT OF AGROFOOD TECHNOLOGY UNIVERSIDAD MIGUEL HERNÁNDEZ SPAIN Angel Carbonell-Barrachina Francisco Burló

  2. Univ. Bristol Research Activity Univ. Alicante

  3. Should we take special care with any type of agricultural products regarding arsenic pollution? Edible part: Roots Shoots A. Carbonell-Barrachina, F. Burló, E. López y F. Martínez-Sánchez. 1999. J. Environ. Sci. Health, B (Food Contaminants). 34(4): 661-679.

  4. When the edible part of the plant is the root, which precautions must be taken? Washing: Required Peeling: Recommended A. Carbonell-Barrachina, F. Burló, D. Valero, E. López, D. Martínez-Romeroy F. Martínez-Sánchez. 1999. J. Agr. Food Chem. 47(6): 2288-2294.

  5. Feed Fish

  6. Arsenic

  7. Analytical Equipments

  8. Task of UMH in TIPOT: • Quantify the total arsenic in soils and agricultural products before and after water treatment • Carry out arsenic speciation in agricultural products before and after water treatment. • Make recommendations on crops to cultivate

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