Glyphosate contamination in grains and foods: An overview

Abstract Glyphosate is an active ingredient in most herbicides utilized for the purpose of weed control and desiccation on cereal and other grain crops in the U.S. and globally. Glyphosate residues in these products are causing public health concerns regarding its exposure. This review focuses on glyphosate applications for grain crops and contamination in relevant products. Topics include: brief history of glyphosate, glyphosate safety issues and health concerns, regulations regarding glyphosate maximum residue limits (MRLs), glyphosate quantification and residue analysis, its degradation during grain and food processing, and water contamination. Although herbicide degradation is reported during post-harvest grain processing, there lacks consensus to support glyphosate degradation in cereal grains through these processes. Animal trials found that high doses of glyphosate damaged the organs, reproduction and nerve systems; however, limited human evidence supports the carcinogenicity of glyphosate exposure on humans. Due to primary application of glyphosate in agriculture, glyphosate has recovered from environmental samples such as water. Overall, glyphosate residues in grains and foods were below the current MRLs. More studies are needed to further elucidate any health-related concerns pertaining to glyphosate exposure and consumption, degradation of glyphosate during grain storage and processing, as well as its long-term safety.

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