Dietary intake of organophosphorus pesticide residues through vegetables from Kumasi, Ghana

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dc.contributor.authorDarko, Godfred
dc.contributor.authorAkoto, Osei
dc.date.accessioned2020-06-15T15:25:28Z
dc.date.accessioned2023-04-19T02:01:04Z
dc.date.available2020-06-15T15:25:28Z
dc.date.available2023-04-19T02:01:04Z
dc.date.issued2008-12-01
dc.descriptionAn article published by Pergamon and also available at doi:10.1016/j.fct.2008.09.049en_US
dc.description.abstractContamination 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.en_US
dc.description.sponsorshipKNUSTen_US
dc.identifier.citationG. Darko, O. Akoto / Food and Chemical Toxicology 46 (2008) 3703–3706en_US
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/12412
dc.language.isoenen_US
dc.publisherPergamonen_US
dc.subjectADIen_US
dc.subjectGas chromatographyen_US
dc.subjectHazard indexen_US
dc.subjectMRLen_US
dc.subjectOrganophosphorus pesticidesen_US
dc.subjectVegetablesen_US
dc.titleDietary intake of organophosphorus pesticide residues through vegetables from Kumasi, Ghanaen_US
dc.typeArticleen_US
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