THE CARRY-THROUGH OF RESIDUES OF THIABENDAZOLE, TECNAZENE AND CHLORPROPHAM FROM POTATOES FOLLOWING MANUFACTURE INTO POTATO CRISPS AND JACKET POTATO CRISPS

Potatoes, commercially treated with thiabendazole, tecnazene and chlor propham, were processed into potato crisps and jacket potato crisps at a crisp factory using standard manufacturing conditions. A multi-resi due method based on gas chromatography with mass spectrometric detecti on was developed and used to determine pesticide residue levels in the potatoes and potato crisps. Results showed that the residues of all t hree pesticides were significantly reduced to less than 2% and less th an 10% of the maximum theoretical residue carry-through level for pota to crisps and jacket potato crisps respectively.