Contamination of Organophosphate and Carbamate Residues and Methods of Washing Fresh Vegetables in the Market, Surat Thani Province: A Case Study of Pho Wai Fresh Market

Abstract

This experimental study aimed to investigate the contamination of organic chemical phosphorus and carbamate residues and methods of washing fresh vegetables in Pho Wai Market, Mueang District, Surat Thani Province. Samples were collected from November 2018 to February 2019. The samples were quota sampling 5 fresh vegetables including; chili, cucumber, cabbage, yard-long bean, and eggplant from 10 vegetable panels. In total, 50 fresh vegetables were tested the contamination using the Test Kit of MJPK and studying the 4 washing methods consisted of washing with normal water, sodium bicarbonate, vinegar and vegetable detergent. The data were analyzed using descriptive statistics. The results showed that the vegetables were at a safe, unsafe and very unsafe at 64, 14, and 22 percent respectively. The methods of washing fresh vegetables at unsafe and very unsafe levels of 3 types of vegetables such; chili, cabbage, and cucumber found that washing with sodium bicarbonate, and vegetable detergent was 100, 66.66 percent, respectively. Washing with plain water and water mixed vinegar reduced the similar toxic residues was 33.33 percent. Hence, the given importance of washing fresh vegetables before eating with sodium bicarbonate will reduce the risk of receiving pesticide residues, organophosphate and carbamate. The result was found that the results of the examination of pesticide residues showed that the examination of 50 vegetable pesticide residues was at a safe, unsafe, and very unsafe level were 64, 14, and 22 percent, respectively. The comparison of the effectiveness of washing fresh vegetables at unsafe and very unsafe levels of 18 samples (36%) was sodium bicarbonate washing, and vegetable washing in reducing toxic residues was 100, 66.66 percent, respectively. Both of washing with vinegar and washing with ordinary water effective in reducing toxic residues were 33.33 percent. This should pay attention to washing fresh vegetables before eating with sodium bicarbonate, which will reduce the risk of receiving pesticide residues the organophosphate and the carbamate.