| چکیده انگلیسی مقاله |
Background: Pesticide use in agriculture enhances crop production but poses risks to public health and the environment, necessitating rigorous food safety monitoring. Hence, this study aimed at assessing the levels of pesticide residues in tomato, eggplant, and cabbage grown in the eastern province of Rwanda.
Methods: A survey involving 300 farmers and 30 agrodealers was conducted in Rwanda’s Western Province to identify commonly used pesticides and measure their residues in cabbage, tomato, and eggplant from Rusizi and Nyamasheke. Residue analysis of metalaxyl, cypermethrin, abamectin, deltamethrin, and profenofos was performed using High Performance Liquid Chromatography. Consumer health risks were assessed via acute Health Risk Index and chronic Hazard Quotient (HQ) values. Data were analyzed using descriptive statistics in IBM SPSS Statistics 29.0.2.0 and Microsoft Excel 2016.
Results: Fungicides (60%), insecticides (33%), herbicides (3%), and acaricides (2%) were applied, with metalaxyl (24%) and chlorothalonil (13%) as the predominant fungicides. Insecticide use was led by cypermethrin (40.75%), metalaxyl (30.98%), profenofos, and deltamethrin (26.24%). Pesticide residues contaminated 30%, 36.67%, and 23.33% of tomato, cabbage, and eggplant samples, respectively. Mean residue levels of metalaxyl in tomato (0.793 ppm) and cabbage (1.089 ppm), and deltamethrin in eggplant (0.475 ppm) and cabbage (0.550 ppm) exceeded Food and Agriculture Organization and Codex Alimentarius Maximum Residue Limits. Acute Health Risk Index for all pesticides were below 100% of the Acute Reference Dose, indicating minimal acute risk. HQ were below one for all pesticides except cyhalothrin (HQ=1.313) and abamectin (HQ=2.15) in eggplant.
Conclusion: Based on these findings, there is an urgent need for improving pesticide management and raising public awareness on the use of pesticides among farmers, pesticides sellers, and consumers.
DOI: 10.18502/jfqhc.12.2.18865 |
| نویسندگان مقاله |
| J.B. Ntamuturanyi
Department of Chemistry, School of Science, College of Science and Technology, University of Rwanda, P.O. Box 3900, Kigali, Rwanda
| E. Nkurunziza
Department of Chemistry, School of Science, College of Science and Technology, University of Rwanda, P.O. Box 3900, Kigali, Rwanda
| A. Rutikanga
Department of Chemistry, School of Science, College of Science and Technology, University of Rwanda, P.O. Box 3900, Kigali, Rwanda
| T. Muhizi
Department of Chemistry, School of Science, College of Science and Technology, University of Rwanda, P.O. Box 3900, Kigali, Rwanda
| D. Umereweneza
Department of Chemistry, School of Science, College of Science and Technology, University of Rwanda, P.O. Box 3900, Kigali, Rwanda
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