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

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Food and Chemical Toxicology
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 kg1 in 42% of tomato, 0.096 ± 0.035 mg kg1 in 10% of eggplant and 0.021 ± 0.013 mg kg1 in 16% of pepper was below the 0.5 mg kg1 MRL. Dichlorvos was the most frequently detected residue in all the samples analyzed. Levels of malathion in tomatoes (0.120 ± 0.101 mg kg1) and pepper (0.143 ± 0.042 mg kg1) exceeded the MRL of 0.1 mg kg1. 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.
This was published in Food and Chemical Toxicology.
Food and Chemical Toxicology 46 (2008) 3703–3706