Abstract
BACKGROUND: The application of plant protection products (PPPs) leads to the formation of residues in treated crops. Even
though PPPs contain considerable amounts of co-formulants, regulation and monitoring of residues normally focus on the
active substances (a.s.) only. For our study we selected four commonly used co-formulants (three anionic surfactants and one
organic solvent) and investigated the formation and decline of residues in vegetables and apples under field conditions. The
aims were to characterize the behavior of co-formulant residues on crops and to provide a basis for future investigations on
consumer exposure.
RESULTS: The development of robust and sensitive analytical methods allowed the quantification of residues in the low ∼g/kglevel.
After treatment with PPPs, co-formulants were detected up to approximately 10 mg kg–1 in vegetables. In general, these
residues declined fast with half-lives of a few days. Wash-off and volatilization were identified as important removal processes
for anionic surfactants and the organic solvent, respectively. However, in specific crops (parsley and celery), organic solvent residues
were still considerable (≈2 mg kg–1) 2 weeks after treatment. We further demonstrate that it is feasible to estimate
co-formulant residues using publicly available data on pesticide a.s.
CONCLUSION: To date no information on co-formulant residues in food is available. The findings from our field trials, as well as
the presented approach for the prediction of residues, provide key elements for future consideration of consumer exposure to
PPP co-formulants.