Monitoring of Pesticide Residues and Risk Assessment for Cereals and Leafy Vegetables of Certificated and General Agricultural Products
2011
Kim, H.Y., Kyungpook National University, Daegu, Republic of Korea | Jeon, Y.H., Kyungpook National University, Daegu, Republic of Korea | Hwang, J.I., Kyungpook National University, Daegu, Republic of Korea | Kim, J.H., Kyungpook National University, Daegu, Republic of Korea | Ahn, J.W., Kyungpook National University, Daegu, Republic of Korea | Chung, D.H., Gyeongsang National University, Jinju, Republic of Korea | Kim, J.E., Kyungpook National University, Daegu, Republic of Korea
BACKGROUND: This study was conducted to monitor the current status of pesticide residues and to assess their risk in domestic agricultural products. The samples were rice, barley, lettuce and perilla leaf. These four types of agricultural products were those with GAP(Good Agricultural Practice) certification, organic agricultural products, pesticide-free agricultural products or general agricultural products. METHODS AND RESULTS: They were purchased from traditional markets and supermarkets of 12 regions in Korea from July to August 2010. The total number of samples was 259 for agricultural products and these were analyzed by GC/ECD, GC/NPD and GC/MSD. We used multiresidue methods to analyze for 110 different pesticides except for herbicides. CONCLUSION: In this study, residual pesticides were detected in 18 samples. Among these general agricultural products, organic agricultural products and products with GAP-certification were detected in 12, 4 and 2 samples, respectively. Detection rates of general agricultural products, organic agricultural products and products with GAPcertification were 4.6%, 1.5% and 0.8% respectively. Pesticides were not detected in pesticide-free agricultural products. Their detection levels were less than their maximum residue levels. Their estimated daily intakes ranged from 0.0003% to 0.04302% of their acceptable daily intakes, of which the values have no effect on human health.
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