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