The Result of Detected Organophosphate and Carbamate Pesticide Residues in Vegetables and Fruils Nakhon Ratchasima Province

Abstract

Vegetables and fruits used for cooking may have more chemical residues. This research aims to determine the organophosphate carbamate pesticide residues in fruits and vegetables in Nakhon Ratchasima Province. The samples consist of vegetables and fruit from plantations, community shops, and school kitchens in 16 districts. A total of 1109 samples of vegetables and fruits were collected, divided into 21 types of vegetables including fresh chili, eggplant, basil, cucumber, tomato, long bean, parsley, green onion, Chinese cabbage, sweet basil, kale, morning glory, Chinese Okra, choy sum, cabbage, celery, garlic, carrot, broccoli, shallot, and onion; and 8 types of fruits including guava, banana, dragon fruit, papaya, watermelon, cantaloupe, mango, and apple. The chemical residues were analyzed with the MJPK test kit of the Department of Medical Sciences, Ministry of Public Health, which works by inhibiting the enzyme cholinesterase. The test results showed 85% correct, 15% false positive, 0% false negative, 81% specificity, and 100% sensitivity. This is a descriptive research study, and the data were collected between June and December 2022. Descriptive statistics, including frequency and percentage, were used to analyze the data.

The results showed that out of the 1109 samples of fruits and vegetables, 1085 samples had chemical residues at a safe level (97.8% of all fruits and vegetables). Among these samples, 441 were from community shops and school kitchens, with 441, 369, and 275 examples, respectively. There were 24 samples of vegetables and fruits with unsafe levels of chemical residues (2.2% of the total fruits and vegetables), including 4, 13, and 7 samples, respectively. Vegetables that were found to have the highest levels of pesticide residues were green onions (3.50%), followed by eggplant, dried garlic, shallots, onions, celery, cabbage, choy sum, and fresh chili (with percentages of 2.46, 1.40, 0.60, 0.60, 0.54, 0.33, 0.21, and 0.84, respectively). For other fruits and vegetables, pesticide residues were found at safe levels. Therefore, relevant agencies should investigate constantly and encourage farmers to grow without chemicals to reduce health risks and create knowledge about safe food for consumers. Vigilance is essential to ensure the safe consumption of fruits and vegetables.