Page 44 - FoodFocusThailand No.165 December 2019

SAFETY ALERT
SAFETY ALERT

Danger from Pesticide Residues

on Fruits and Vegetables

& How to Protect Yourself

Pesticides are categorized according to pest type as followed: herbicide, insecticide, fungicide, and rodenticide
(EPA, 2019). These chemicals are human-made chemicals used to control and prevent pest infestation in
agriculture resulting in high productivity and quality of produces (Aktar et al., 2009).

Thailand is an agricultural country with a record of pesticide use. to maintain product quality. Thus, several reports indicate the detection
During 2007-2016, the imported chemicals was distributed as 62-79% of pesticide residues especially organophosphate and carbamate
herbicide, 10-23% insecticide, and 5-11% fungicide. Although these insecticides on vegetables and fruits, (Panuwet et al., 2012). The
chemicals are useful, there are reports of their acute and chronic consumption of pesticide contaminated produces is a risk to the
toxicity. In addition, the contamination of pesticide in environment may consumers, which leads to huge losses in medical treatment annually
adversely affect human, living organisms as well as ecosystem (Bassil (information from National Health Security Office website). To prevent
et al., 2007; Burns et al., 2013; Sanborn et al., 2007; Tawatsin et al., the risk from pesticide poisoning, there are several recommended
2015). To prevent the possible risk from pesticide exposure, it is washing techniques. According to the recommendation from Food
strongly required for the farmers and operators to protect themselves and Drug Administration of Thailand (Ministry of Public Health), the
by avoiding direct chemical contact, using proper personal protective produces are washed by soaking them for 10-15 minutes in water
equiptments while using the chemicals and by thorough washing after mixing with the following chemical: sodium bicarbonate (i.e. baking
use. For consumers, properly washing of vegetable and fruits is strictly soda) (1 tablespoon in 20 L warm water), or in 4 L water, Potassium
recommended. permanganate (20-30 flakes) or Hydrogen peroxide (1 teaspoon) or
salt (1 tablespoon) or vinegar (1 tablespoon), followed by rinsing with
Pesticide Removal water once again. Moreover, steaming or boiling them are alternative
Pesticides especially insecticides are generally used during the crop techniques. Pesticide removal efficiency are varied from 27-95%
cultivation to prevent insect infestation and as postharvest handling among all washing techniques since pesticide removal efficiency

44 FOOD FOCUS THAILAND DEC 2019

42-45_Safety Alert_Pesticife.indd 44 19/11/2562 BE 17:21