Table 4.

Effects of cooking on carbendazim residues in Pleurotus ostreatus (N = 5)

Cooking methods	Before cooking (mg kg−1)	After cooking (mg kg−1)	Removal rate (%)
Steamed for 10 min	0.101	<LOD	>70.30
	1.05	0.379 ± 0.0501	63.90 ± 4.77
	7.51	0.725 ± 0.1491	90.38 ± 1.98
Steamed for 15 min	0.101	<LOD	>70.30
	1.05	<LOD	>97.14
	7.51	0.487 ± 0.0232	93.5 ± 0.31
Fried for 5 min	0.101	0.076 ± 0.0030	24.75 ± 2.97
	1.05	0.098 ± 0.0036	90.67 ± 0.34
	7.51	0.131 ± 0.0072	98.26 ± 0.10
Fried for 7 min	0.101	0.057 ± 0.0069	43.56 ± 6.83
	1.05	0.072 ± 0.0014	93.14 ± 0.13
	7.51	0.080 ± 0.0083	98.94 ± 0.11
Microwave heating after fried	0.101	<LOD	>70.30
	1.05	<LOD	>97.14
	7.51	0.049 ± 0.0048	99.35 ± 0.06

LOD, limit of detection.