Prevalence of Organophosphate and Carbamate Residues in Fresh Vegetables Sold in fresh market and supermarket in Bangkok

Abstract

Background: Most farmers use pesticides in agriculture and pesticide residues were detected at dangerous levels in many samples of fresh vegetables sold for consumers. The exposure to pesticide residues in fruits and vegetables affects the health of consumers both sudden and long term, and was one of factors developing a cancer. Most of the pesticide residues detected were organophosphate and carbamate groups. 

Objective: To study the prevalence of organophosphate and carbamate residues in vegetables sold in the fresh market and in supermarkets in Bangkok Method: This study examined cholinesterase inhibitory insecticides using the principle Colorimetric Cholinesterase Inhibitor Assay with MJPK pesticide test kit of Department of Medical Science. 5 types of fresh vegetables were studied: basil, coriander, white cabbage, red pepper and morning glory, 42 samples of each type, total 210 samples from fresh markets and supermarkets

Result: 43 (20.5%) samples were detected Organophosphate and Carbamate residues at an unsafe level. 10 (23.26%) samples were from supermarkets and 33 (76.74) samples were bought from fresh markets. Unsafe level of organophosphate and carbamate residues were found in 35.71% (n=15) of coriander samples, 23.81% (n=10) basil of samples, 21.43% (n=9) of white cabbage, 21.43% (n=9) of red chilli and7.14% (n=3) water spinach respectively. Conclusion: A total of 210 samples studied, 20.5% (n=43) unsafe pesticide residues were found, which 76.64% were samples from a fresh market. The vegetables with the most unsafe level of pesticide residues were coriander, basil, and white cabbage, respectively. Vegetable with pesticide residues can be avoided by choosing types of vegetables which less no. of pesticide detected, buying vegetable from sources that conduct criteria for food safety and all vegetable should be effectively wash out pesticide residues.