Organophosphate and Carbamate Insecticides Residues Detected in Vegetables from Fresh Markets and Department Stores in Muang Chanthaburi District

Abstract

The use of insecticides can increase agricultural productivity. However, excessive use of insecticides can lead to chemical residues in vegetables and fruits, including affecting the health of consumers. This research aims to determine organophosphate and carbamate pesticide residues in vegetables from the fresh market and department stores in Mueang Chanthaburi District. Ten vegetables (Chinese kale, Chinese cabbage, lettuce, spring onion, tomato, yardlong bean, peppermint, cucumber, bird chilli, and morning glory) in fresh markets and department stores were randomized in February to March 2021. The insecticides residues were examined by using the GT-Test Kit. The results found that the overall of 120 samples were tested, 32 samples (32.50%) were found the unsafe level of the insecticides residues, and 61 samples (50.83%) were found the insecticides residues in safe level, and the rest 20 samples (16.67%) were not detected any insecticides residues. The residues from fresh markets and the department stores were compared, it was found that the markets had a higher unsafe level of insecticides residues than those in department stores. The vegetables with the most unsafe levels of insecticides residues were bird chilli, followed by spring onions, cucumber and lettuce respectively.