Effects of the processing steps on chlorpyrifos levels during honey production

The effects of different steps in honey production on chlorpyrifos levels were investigated. Chlorpyrifos residues were quantified by gas chromatography with flame photometric detection (GC-FPD) after each stage including preheating, filtration, vacuum concentration and pasteurization. The total loss of chlorpyrifos in honey was about 70% during the processing. Among these four stages, filtration and vacuum concentration had the significant effects on chlorpyrifos level, and the mean losses were 21.3 and 60.9, respectively.