Dietary intake of organophosphorus pesticide residues through vegetables from Kumasi, Ghana
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Date
2008-12-01
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Pergamon
Abstract
Contamination and health risk hazards of organophosphorus pesticides residues in vegetables were studied.
Ethyl-chlorpyrifos, observed at an average level of 0.211 ± 0.010 mg kg 1 in 42% of tomato,
0.096 ± 0.035 mg kg 1 in 10% of eggplant and 0.021 ± 0.013 mg kg 1 in 16% of pepper was below the
0.5 mg kg 1 MRL. Dichlorvos was the most frequently detected residue in all the samples analyzed. Levels
of malathion in tomatoes (0.120 ± 0.101 mg kg 1) and pepper (0.143 ± 0.042 mg kg 1) exceeded the MRL
of 0.1 mg kg 1. Health risks were found to be associated with methyl-chlorpyrifos, ethyl-chlorpyrifos, and
omethioate in tomatoes and methyl-chlorpyrifos, ethyl-chlorpyrifos, dichlorvos, monocrotophos and
omethioate in eggplant. Routine monitoring of these pollutants in food items is required to prevent, control
and reduce the pollution and to minimize health risks.
Description
An article published by Pergamon and also available at doi:10.1016/j.fct.2008.09.049
Keywords
ADI, Gas chromatography, Hazard index, MRL, Organophosphorus pesticides, Vegetables
Citation
G. Darko, O. Akoto / Food and Chemical Toxicology 46 (2008) 3703–3706