Effect of consumption of vegetables contaminated with pesticides on consumers’ health – risk analysis
Jarosław Chmielewski, Elżbieta Wszelaczyńska, Jarosław Pobereżny, Barbara Gworek, Alicja Walosik, Magdalena Florek-Łuszczki
Abstract
INTRODUCTION AND OBJECTIVE: The presence of pesticide residues in food is the consequence of the use of conventional methods of plant protection. The aim of the study was to assess health risk after consumption of the edible parts of vegetables (carrots, cucumbers, tomatoes) contaminated with pesticides. MATERIAL AND METHODS: Research material was based on the results of pesticide residues in food available on the Polish market during 2019-2023. The volume of consumption of selected vegetables for the purposes of assessment of health risk was determined based on data from literature. In turn, data concerning the intake of daily doses of residues of harmful compounds after consumption of the selected vegetables were taken into account as part of the official control and monitoring carried out by the Chief Sanitary Inspectorate (GIS) reported by the National Institute of Public Health of the National Institute of Hygiene - National Research Institute (NIZP-PZH), and data from literature. RESULTS: The calculated HI value indicates that no risk of occurrence of adverse health effects for consumers' health should be expected, caused by the mixture of chemical substances after consumption of the analyzed vegetables. CONCLUSIONS: Contamination of plant foods with pesticides creates a serious risk for human health. Strict control of food is recommended starting with primary production through processing, storage, distribution, ending with consumption. To limit health risk resulting from exposure to pesticide residues while consuming vegetables, precautionary measures should be taken based on the application of good agricultural practices. The assessment of health risk caused by exposure to pesticides should be a permanent element of the activities of institutions responsible for food safety 'from farm to fork', especially those responsible for public health.