Abstract
Leafy vegetables are widely consumed in South Korea, especially in the form of kimchi and namul (seasoned vegetables) and are used for wrapping meat. Therefore, the management of pesticide residues in leafy vegetables is very important. A total of 17,977 samples (49 leafy vegetables) were mainly collected in the largest production area of leafy vegetables (Gwangju Metropolitan City and Chonnam Province) in South Korea. They were analyzed within the government’s monitoring programs (Gwangju Metropolitan City) of pesticide residues between 2005 and 2019. Pesticide residues were found in 2815 samples (15.7%), and 426 samples (2.4%) from among these exceeded the specified maximum residue limits (MRLs). Samples exceeding the MRLs were mostly detected in spinach, ssamchoo (brassica lee ssp. namai), crown daisy, lettuce, and perilla leaves. Azoxystrobin, dimethomorph, and procymidone were the most frequently detected pesticides. However, procymidone, diniconazole, and lufenuron were found to most frequently exceed the MRLs. The rate of MRLs exceeding has been managed below the average (2.4%) more recently than in the past in this area. Further, leafy vegetables with the most violations of the MRLs in our study in South Korea were not harmful to health by a risk assessment (the range of the hazard index was 0.001–7.6%).
Highlights
A pesticide is any substance or a mixture of chemical substances and is used to protect crops against insects, other pests, fungi, and weeds [1,2]
Results from this study indicate that the analytical methods were appropriate for the analysis of pesticide residues in our study
Lettuce, spinach, and perilla leaves, the representative leafy vegetables consumed in South Korea, seem to be systematically managed because of the low number of violations of maximum residue limits (MRLs) compared with that in the past
Summary
A pesticide is any substance or a mixture of chemical substances and is used to protect crops against insects, other pests, fungi, and weeds [1,2]. Each pesticide is meant to be effective on specific pests. Pesticides may remain on or in food after spraying crops. These are known as “pesticide residues” [7]. Health effects of pesticide residues may be acute or chronic in those who are exposed depending on the quantity and ways. They may induce negative health effects that have been associated with the immune or nervous system, reproduction, and cancer because pesticides are potentially toxic [8]. Exposure to pesticide residues through food intake can harmfully influence the central nervous system because many pesticides can kill pests by disrupting the nervous system. Organophosphates used mostly in the category of insecticides are especially toxic to the nervous system (inhibitory effects on cholinesterase enzymes) [9]
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