Assessment of pesticide residues and microbial contamination in raw leafy green vegetables marketed in Italy

Abstract

Vegetables that can be eaten raw in salads are considered at higher risk for contamination by foodborne pathogens and pesticide residues. In this study fresh leafy green vegetables, both pre-cut and uncut, were sampled at retail in all 20 Italian regions and tested for pathogens and pesticide residues contamination.Both in pre-cut and in uncut vegetables 1.00% of samples tested positive for pathogens investigated. Pesticide residues were detected in 53.33% of samples, pre-cut vegetables were more often contaminated (59.06%) than uncut vegetables (47.68%). Samples tested positive from one (monoresidual samples, 27.33%) to seven chemical compounds (multiresidual samples, 26.00%). Maximum Residual Levels (MRL) established by European legislation were exceeded in two multiresidual samples of uncut romaine lettuce (overall non-compliant prevalence 0.67%).A few samples resulted non-compliant for MRL or contaminated by pathogens. Nevertheless in more than half of the samples analysed pesticide residues were found; furthermore vegetables encompassed in this survey are eaten raw and process does not include any effective microbial elimination step. These findings can suggest that public health risk remains, especially regarding pre-cut vegetables.