dc.description.abstract |
Applications of pesticides help to increase agricultural productivity. However, their
applications on vegetables can be detrimental to the health of consumers. In view of
this, the study was conducted to investigate pesticides residues in soils and vegetables
and their associated health risks. Cabbage heads, carrot roots, green pepper fruits and
lettuce leaves and soils from the vegetable farms were analysed for organophosphates
(OPP), organochlorines (OCP) and synthetic pyrethroids (SPP) pesticides. The Quick,
Easy, Cheap, Effective, Rugged and Safe (QuEChERS) mini multi-residue method for
extracting multi pesticides residues was used and pesticides levels determined using
Gas Chromatography-Mass Spectrometry (GC-MS). Correlation between physicochemical
properties of soils and pesticide residues levels were determined. OPPs,
OCPs and SPPs occurred in all samples. OPPs levels in soils ranged from 0.016 ±
0.01 to 0.059 ± 0.007 mg/kg. OCPs levels in soils ranged from 0.013 ± 0.006 to 0.052
± 0.002 mg/kg whilst that of SPPs ranged from 0.022 ± 0.005 to 0.074 ± 0.039 mg/kg.
Pesticides levels in vegetables ranged from 0.002 ± 0.001 to 0.042 ± 0.004 mg/kg
(OPPs), 0.002 ± 0.001 to 0.059 ± 0.002 mg/kg (OCPs) and 0.003±0.001 to 0.064 ±
0.008 mg/kg (SPPs). However, levels of some of the OPPs (Diazinon, Pirimiphos, and
Dimethoate), OCPs (Aldrin, Beta Endosulfan, and Dieldrin) were above MRLs
sanctioned by USEPA and European Union. The high levels of the pesticides detected
indicate that vegetables were contaminated based on the USEPA and EU acceptable
maximum residue limits. OPPs (Diazinon, Pirimiphos, Malathion and Dimethoate)
and OCPs (Aldrin, Beta Endosulfan, Dieldrin, P‘P‘ DDE and Methoxychlor) detected
in soils and the vegetables are banned for use or not registered for use by USEPA and
European Union or Ghana EPA. Positive correlations existed between pH, H+,
exchangeable cations, clay, moisture contents, organic carbon, bulk density, and total
nitrogen, available phosphorus of soils and pesticides levels in vegetables. Thus, soil
properties influenced the distributions and levels of pesticides in vegetables. The HQs
and HIs of pesticides were below 1. However, continuous consumption of the
vegetables could lead to development of certain health risks in consumers due to
bioaccumulation in tissues. It is recommended that farmers should be educated on
prpper handling and use of approved pesticides and should be educated on negative
health issues linked to pesticides application. |
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