Paper Title
Screening of Pesticide Residues in Fresh Vegetables on Localmarket and Supermarket in Klongluang, Pathum Thani, Thailand

Fruits and vegetables consumption is recommended at least 400 g per day due to they were significant sources of vitamins, minerals, dietary fiber and phytochemical. Besides their nutrient value, these products can be a source of toxic substances--pesticide residues. The toxic residues may lead to chronic toxicity; including cancers, genetic changes, blood and nerve disorders, and reproductive effects. The objective of this study was to determine the presence of pesticide residues in fresh vegetables on local markets and supermarkets in Klongluang, PathumThani. 10 types of commercially available fresh vegetables(150 samples) namely,cabbage, tomato, broccoli, coriander, spring onion, Chinese cabbage, Chinese kale, Chinese morning glory, Thai eggplant and celery, were determined pesticide residues : Organo phosphorus and Carbamates group. They were non-quantitative determined by enzyme cholinesterase inhibition-based colorimetric technique. The remaining acetylcholine would then be developed with a red-brown color of a commercially available test kit (GT pesticide test kit®). Results showed that, 5.33% of the vegetables samples, no residues were detect, 79.34% of the samples was detected pesticide residues at low-level (≤50% inhibitory concentrations), and 15% of the samples was detected pesticide residues at high-level (>50% inhibitory concentrations), exceeding a safety threshold. The percentage of high-level contaminated samples was high for three different vegetables: Chinese cabbage (33.33 %), broccoli (33.33%) and spring onion (26.33%). The findings of this study provide useful information on the current contamination status of food establishments’ area in Klongluang, Pathumthaniand also points that, the continuous monitoring and strict regulation of pesticide use on vegetables are necessary. Keywords - pesticide residues, food safety, vegetables, Thailand,