Journal of the science of food and agriculture · 2026
Effect of thermal processing on the degradation of fipronil and its metabolites in poultry eggs and on bioaccessibility under in vitro digestion.
СтатьяОценочное исследованиеНазвание и аннотация: Перевод в очереди
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Wang Mengying, Lyu Qingqin, Lu Aimin, Yang Xiaofang, Wang Wei
Аннотация
BACKGROUND: Eggs are an important dietary protein source but may become contaminated with fipronil, a persistent insecticide that can enter the food chain via contaminated feed or poultry farming environments. Chronic exposure to fipronil is associated with potential risks to human neurological, hepatic, and thyroid function. In this study, high-performance liquid chromatography-tandem mass spectrometry was used to systematically investigate the effects of thermal processing methods such as microwaving, frying, steaming, and boiling on the residues of fipronil and its metabolites in chicken, duck and quail eggs, and to evaluate their bioaccessibility in combination with in vitro digestion models.
RESULTS: Thermal processing significantly reduced the residues of fipronil and its metabolites (P < 0.05). The loss rates ranged from 6.2% to 78.5% for microwaving, from 8.2% to 68.2% for frying, from 33.2% to 80.5% for steaming, and from 28.2% to 80.1% for boiling. In vitro digestion, reflecting the actual amount absorbed by the human body, showed that the bioaccessibility of processed chicken eggs decreased from 19.1% to 1.5% and that of duck eggs from 7.3% to 4.1%, while the bioaccessibility of processed quail eggs increased from 2.6% to 9.8%. Furthermore, unabsorbed residues have the potential to re-enter the ecosystem, contaminating soil and water sources, which may lead to re-accumulation of these compounds in environmental organisms.
CONCLUSION: Thermal processing alone cannot reliably eliminate fipronil and its metabolite residues in eggs. Effective mitigation of this food safety concern necessitates robust control measures at the primary production stage, specifically within poultry farming practices. © 2026 Society of Chemical Industry.
RESULTS: Thermal processing significantly reduced the residues of fipronil and its metabolites (P < 0.05). The loss rates ranged from 6.2% to 78.5% for microwaving, from 8.2% to 68.2% for frying, from 33.2% to 80.5% for steaming, and from 28.2% to 80.1% for boiling. In vitro digestion, reflecting the actual amount absorbed by the human body, showed that the bioaccessibility of processed chicken eggs decreased from 19.1% to 1.5% and that of duck eggs from 7.3% to 4.1%, while the bioaccessibility of processed quail eggs increased from 2.6% to 9.8%. Furthermore, unabsorbed residues have the potential to re-enter the ecosystem, contaminating soil and water sources, which may lead to re-accumulation of these compounds in environmental organisms.
CONCLUSION: Thermal processing alone cannot reliably eliminate fipronil and its metabolite residues in eggs. Effective mitigation of this food safety concern necessitates robust control measures at the primary production stage, specifically within poultry farming practices. © 2026 Society of Chemical Industry.