ORGANOPHOSPHATE AND CARBAMATE RESIDUAL LEVELS IN VEGETABLES OF TRANG MUNICIPALITY

Abstract

This experimental research design aimed to study residual levels of organophosphate and carbamate in 360 samples of a vegetable widely consumed in Trang Municipality, located in southern province of Thailand. Three kinds of vegetables were most eaten vegetables, organic vegetables and locally grown vegetables. 190 samples of the most eaten vegetables included cilantro, kale, Chinese cabbage, cabbage, cauliflower, chili, spring onion, celery, yard long bean, cucumber, tomato, lettuce, egg plant, Thai egg plant, Chinese morning glory, white radish, devil?s fig, asparagus, lemon. 50 samples of the organic vegetables included Chinese morning glory, Chinese cabbage, kale, cabbage and yard long bean. 120 samples of the locally grown vegetables included morning glory, curry leaf, Liang vegetable, star gooseberry, Thai basil, chili, Gotu kola, bird lettuce, bitter bean, fresh pod color (red yard long bean). The most eaten vegetables were collected from 3 wholesale markets and 200 grams for each vegetable was randomly collected from 3 areas (top, bottom and middle). The organic and locally grown vegetables were collected from 3 retail sale markets and 200 gram for each vegetable was randomly collected from 3 areas (top, bottom and middle). The residual level of organophosphate and carbamate was examined with GPO-M kit of Medical Science Department, Ministry of Public Health. The samples were collected during April ? July 2015.The results revealed that unsafe level (cholinesterase inhibitor level of 50-70%) of organophosphate and carbamate were found in most eat eaten vegetables 79 samples (41.58%) from 190 samples. Kinds of vegetables found pesticide residuals included cilantro, kale, Chinese cabbage, cabbage, cauliflower, chili, celery, spring onion, yard long bean, cucumber, tomato, Thai egg plant, white radish and lemon. All organic and locally grown vegetables were found safe residual level of organophosphate and carbamate. Based on the results of this study, public health authorities should encourage consumer to eat organic or locally grown vegetables and should properly wash vegetable before cooking. In addition, gardeners should be aware of the dangers of chemical pesticides for good quality and food safety of Thai vegetables. Meanwhile, authorities should work proactively to advise the use of chemical pesticides correctly and monitored continuously among gardeners throughout the country.