Residue transfer and risk assessment of carbendazim in tea

Abstract

Residue transfer and risk assessment were evaluated for carbendazim in green tea. Carbendazim revealed a less persistent nature in tea plants. Green tea processing played a small role in decreasing carbendazim residue. Almost all of the carbendazim in dry tea leached into the brewed tea. However, the possible health risk induced by residual carbendazim in green tea was not significant. These findings are helpful when reconsidering the MRLs of carbendazim in tea. © 2018 Society of Chemical Industry.