Dietary Risk Assessment of Insecticide Residues in Fresh Salad Vegetables

DIETARY RISK ASSESSMENT OF INSECTICIDE

RESIDUES IN FRESH SALAD VEGETABLES

SUSAN MAY F. CALUMPANG

National Crop Protection Center

University of the Philippines Los Baños

6/23/2016SMF CALUMPANG ISSAAS 2015

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Insect pest pressure in vegetable production is very intense.

So many insect pests, so farmers use insecticides.

Thus, farmers spray every 2-3 days or even worse spray in the late afternoon and harvest early the next day.

Mixing or cocktailing of insecticides is also practiced by some farmers.

Thus, pesticide use must be managed.

Pest management problems in the field

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SMF CALUMPANG

Good agricultural practice includes:

1.Food safety

2.Food quality

3.Environmental management

4.Worker health, safety and welfare

Vegetable production is a difficult situation to follow

good agricultural practice, pre-harvest intervals in

particular.

Some vegetable farmers will not observe pre-harvest

interval.

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Monitoring of insecticide residues in fresh salad vegetables was conducted using market basket sampling from 2014 to 2015.

Fresh vegetables included lettuce, carrots, tomato, cucumber, celery as well as various sprouts.

Sampled from supermarkets in the Metro Manila area and Laguna, Philippines.


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Commercial salad mixes and sprouts were also sampled from fast food chains and supermarkets in the Metro Manila area and Laguna, Philippines. Commercial salads

Tom Yao, Alfalfa and Mung bean sprouts


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Fresh vegetable samples were blended, laboratory sample weighed, and frozen.

Insecticide residues were extracted and partitioned using organic solvent, clean-up with SPE cartridges and concentrated in a rotary evaporator.

Analysis by gas chromatography


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How can we reduce insecticide residue

levels in vegetables?

Washing with mild detergent

and grilling of eggplant

(without peeling)

Washing with mild

detergent and boiling of

tomato and pechay


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MARKET BASKET SURVEY


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MUNGBEAN SPROUTS (10), TOMATO (9), CUCUMBER (5) DID NOT CONTAIN ANY DETECTABLE RESIDUES.


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In general, celery had the most detections (85% of 13 samples)

• Chlorpyrifos residues ranged from 0.4 to 45 ppb (ug/kg)

• The highest residue represents 1.6% of the Acceptable Daily Intake (0.01 mg/kg body weight) for a consumption of 200 g celery per day

• Highest profenofos residues= 0.07 ppm • Represents 0.3% of the ADI (0.1 mg/kg body weight)


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1074

A popular commercial fresh garden salad contained very low levels of organophosphate insecticide residues, such as: Chlorpyrifos, profenofos and diazinon

Chlorypyrifos residues detected: 85% of 14 samplesProfenofos residues detected: 43% of samples


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Fresh Garden Salad:Chlorpyrifos residues ranged from 0.2 to 21.4 ppb (lower than celery)

The highest residue represents 0.8% of the Acceptable Daily Intake (0.01 mg/kg body weight) for a consumption of 200 g fresh salad per day

Highest profenofos residues= 0.01 ppm Represents 10% of the ADI (0.1 mg/kg body weight)

LETTUCE (11 SPLS) - 3 DETECTIONS


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Chlorpyrifos residues, 1.67 to 2.6 x 10-4 ppm

Diazinon, 3.3 to 3.5 x 10-4 ppm

Highest chlorpyrifos residue = 0.009% of its Acceptable Daily Intake

(0.01 mg/kg body weight) for a consumption of 200 g lettuce per day

Diazinon residues = 0.06% of diazinon ADI (0.002 mg/kg bw)


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Monitoring data indicates the need for :

1. Increased monitoring efforts to check compliance to label information, such as pesticide-free or organic vegetables

2. Need for less expensive method for pesticide residue analysis and/or portable sensors to facilitate monitoring activities


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How can we reduce insecticide

residue levels in vegetables?

Home processing

Profenofos Chlorpyrifos

Residues

mg/kg

Percent

Reduction

Residues

mg/kg

Percent

Reduction

1. Unwashed 0.61 0.12

2. Unwashed, boiled 0.08 86.8 0.031 73.5

3. Unwashed, grilled 0.22 67.0 0.027 76.9

4. Washed, running water 0.14 76.9 0.097 17.1

5. Washed, 0.5% powder

detergent0.10 83.5 0.10 14.7

6. Washed, 0.02 % liquid

detergent rinse0.04 66.7

EFFECT OF HOME PROCESSING ON INSECTICIDE

RESIDUE LEVELS - EGGPLANT


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EFFECT OF HOME PROCESSING ON INSECTICIDE

RESIDUE LEVELS - PECHAY

6/23/2016

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Home processing

Chlorpyrifos

Residues

mg/kg

Percent

Reduction

1. Unwashed 23. 27 -

2. Unwashed, boiled 30.06 + 29

3. Washed, running water 21.48 8

4. Washed, 0.5% powder detergent 20.69 11

5. Washed, 0.02% liquid detergent 12.9 44

Chlorpyrifos is thermally stable thus reduction on boiling is not

significant.


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Home food processing of vegetables, such as washing with water, mild detergent, boiling and grilling can reduce some organophosphate insecticide residues in vegetables.

This reduces the dietary risk in the consumption of fresh salad vegetables.


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Thank you!


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In general, celery had the most detections (85% of 13 samples)

• Chlorpyrifos residues ranged from 0.4 to 45 ppb (ug/kg)• The highest residue represents 1.6% of the Acceptable Daily

Intake (0.01 mg/kg body weight) for a consumption of 200 g celery per day

• Consumption:• 0.2 kg x 45 ug/kg = 9 ug chlorpyrifos consumed• 9 ug = 0.16 ug = 0.00016 mg chlorpyrifos/kg bw• 55 kg bw kg bw

• 1.6% of the Acceptable Daily Intake (0.01 mg/kg body weight)

Dietary Risk Assessment of Insecticide Residues in Fresh Salad Vegetables

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