Abstract
BackgroundPesticide residue levels were determined in ready-to-eat vegetables collected from 16 sites along the food chain; which is, farms, markets, cafeterias and street food vending sites in Kumasi, Ghana. The aim of the study was to determine the concentrations of pesticides residues in two ready-to-eat vegetables and assess the health risks due to consumption of these contaminated vegetables.MethodsPesticide residues in ready-to-eat vegetables or salads were extracted by means of the QuEChERS method. Synthetic pyrethroid and organophosphorus pesticides residues in samples were determined using Gas Chromatography with Electron Capture Detector and Pulsed Flame Photometric Detector respectively. Consumption data of ready-to-eat vegetables were obtained from a questionnaire-based dietary survey in the study area. The hazard index and the relative potency factor (RPFs) approaches were used to assess the health risk from chronic cumulative dietary exposure to pesticides.ResultsThere were six synthetic pyrethroid residues detected in the ready-to-eat samples at varying concentrations. They were bifenthrin, permethrin, cypermethrin, deltamethrin, lambda-cyhalothrin and fenvalerate. Also, two organophosphates were detected in the samples; which were chlorpyrifos and diazinon. Lambda-cyhalothrin residues was present in all the samples in the study, with the mean concentration of 4.5 × 10−2 mgkg−1. The mean concentration of diazinon in all the samples (0.040 mgkg−1) exceeded the EU MRLs (0.01 mgkg−1), chlopyrifos exceeded its MRL in one sample from the street food vending site and cafeteria each. Deltamethrin, Fenvalerate and Permethrin exceeded their respective MRL in samples from Asafo (Street food vending sites) and Adum (Cafeteria) and KNUST (Farm) respectively. However, the health index of all pesticides residues detected were below the permissible limit. The cumulative intake from the RPF approach for the pesticides were relatively lower than the ADI of the index chemicals.ConclusionThe concentrations of chlorpyrifos, deltamethrin, fenvalerate, diazinon and permethrin exceeded their respective EU MRLs in some ready-to-eat vegetable samples in the study. The health index and comparison of cumulative intake from RPF with ADI of the index chemicals suggest that pesticide residues in ready-to-eat vegetables could not be considered a major public health problem.
Highlights
Pesticide residue levels were determined in ready-to-eat vegetables collected from 16 sites along the food chain; which is, farms, markets, cafeterias and street food vending sites in Kumasi, Ghana
The aims of this study were to determine the concentrations of the pesticide residues in ready-to-eat vegetables and to assess the health risk they pose to consumers
The results indicated that the exposure is higher when hazard index (HI) are used than when BMD-derived relative potency factor (RPF) are used
Summary
Pesticide residue levels were determined in ready-to-eat vegetables collected from 16 sites along the food chain; which is, farms, markets, cafeterias and street food vending sites in Kumasi, Ghana. The aim of the study was to determine the concentrations of pesticides residues in two ready-to-eat vegetables and assess the health risks due to consumption of these contaminated vegetables. Vegetables are the second major food group consumed after cereals and their products in West Africa (Stadlmayr et al 2013). Increased vegetable production is important to Ghana’s food security strategy (Akoto et al 2015). Most farmers (over 80%) in Ghana use pesticides and to protect the crops quality and reduce cost of production
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