الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Despite the importance of agricultural pesticides as main requirements for increasing agricultural production, they constitute a major risk for humans and animals, so it requires the use of low concentrations to combat and eliminate agricultural pests without endangering human health. High doses cause different diseases of humans, especially in the liver and nervous system, the irrational use of these pesticides led to the contamination of the environment and the emergence of many associated effects on human health.
Pesticides belong to many chemical classes but the common ones are organochlorines, organophosphates, carbamates and pyrethroids. Organic phosphoric pesticides are the largest groups of pesticides used globally, accounting for 38% of the total pesticides used globally. It is also considered one of the most acute toxic pesticides found in the world market, and the phosphorus pesticides organically shell human is not treatable, in addition to many cancers and therefore are withdrawn or phased out in many countries of the world. On the other hand, agricultural products such as vegetables and fruits are considered one of the most important components of human food as a source of vitamins and minerals needed by the human body.
The current study aims to assess dietary risk assessment of pesticide residues in some commonly consumed fresh fruits and vegetables.
A cross sectional study designed Thirty-six samples of six fresh fruits and vegetables including tomato, cucumber, green pepper, lettuce, orange, and guava were collected at random basis from three central vegetable markets in Alexandria.
Adults in Bab Omar bash, Bakkous, and Mandara (vegetable markets) of both sexes who accept to participate in the study.
Samples were extracted and processed for analysis using QuEChERS, which is used to extract a wide range of pesticide residues, and pesticide residues have been estimated using the gas-based chromatography with the GC-MS/MS and chromatography liquid with spectrometer. Consecutive mass (LC-MS/MS) has also been assessed as a potential risk from eating foods containing pesticide residues that are greater than the maximum allowed on each crop.
The present study revealed the following main results:
• The majority of the samples were contaminated with pesticide residues, with concentrations below the MRLs.
• Out of 36 tasted samples of fruits and vegetables .only 4 samples were free of pesticides residues (11.11 %). Out of 32 samples (88.88%) had detectable pesticide residues of which 13 samples (36.11%) were contaminated at level above the MRLs and while 19 samples (52.77%) had residues below the permissible limits (MRLs).
• All fruit samples had detectable pesticide residues. Whereas, 100% (18 samples) had detectable pesticide residues of which 55.55% contaminated at level above the MRLs and 44.44% (8 samples) had residues below the permissible limits.
• Four vegetables samples, (22.22%) had no detectable residue. Whereas, 77.77% (14 samples) had detectable pesticide residues of which 61.11% contaminated at level above the MRLs and 16.66% (3 samples) had residues below the permissible limits.
• The highest contamination was observed in Lettuce followed by Tomato, Guava, Orange, Cucumber and Pepper with percentages 100%, 100%, 100%, 100%, 66.7%then 66.7% respectively. Also no violated sample was detected in lettuce followed by 16.66% in tomato, 0% in cucumber, 66.7% in guava, 83.33% in orange and 50% in pepper exceeded the MRL’s, respectively.
• The highest percentage of violation compound detected pesticide was dimethoate followed by chlorpyrifos and omethoate.
• The most frequently detected pesticide in all samples was Carbendazim, detected in 16.1% of the samples.
• The most frequently detected pesticide residues in cucumber samples were Metalaxyl (3 sample), Acetamiprid(2 sample) and Chlorpyrifos (2 sample), respectively.
• The most frequently detected pesticide residues in Guava samples were Carbendazim (6 sample), Dimethoate (4 sample), Omethoate (4 sample) and Chlorpyrifos (4 sample), respectively.
• The most frequently detected pesticide residues in Lettuce samples were Metalaxyl (3 sample) and Carbendazim (3 sample), respectively.
• The most frequently detected pesticide residues in Orange samples were Carbendazim and Chlorpyrifos in 5 and 3 samples, respectively.
• The most frequently detected pesticide residues in Pepper samples were Difenoconazole(3 sample), Carbendazim(3 sample), Lufenuron(3 sample) and Thiophanate-methyl (3 sample), respectively.
• The most frequently detected pesticide residues in Tomato samples were Chlorpyrifos (6 sample) and Chlorfenapyr (5 sample), respectively.
• The most detected pesticide residues groups in fruit and vegetables samples were showing that organophosphates (OP’s) (29% ) followed by phenylamide ( 16.9%), benzimidazole ( 16.1%), pyrethroid ( 13.55%), triazoles (7.627%), and thioureas (5.08%).
• The insecticides were 49% the most occurrence groups followed by fungicides 48%.
• The status of registration for pesticide residues detected in the total analyzed sample; indicate that most of the detected pesticide residues (23 out of 31) are registered for application in Egypt as set by the Agricultural Pesticide Committee (APC) WHILE, 8 pesticide residues detecated are not registered for application in Egypt as set by the APC (Carbendazim, Cyflufenamide, Fipronil, Propargite, Imazalil, Ortho-Phenyl Phenol (OPP) and Omethoate).
• All the intakes of pesticide residues are still within acceptable limits (ADI). However, it should be emphasized that pesticide dietary intakes estimated in the present study have only considered exposures from selected fruits and vegetables and did not include other food products or the rest of the fruits and vegetables consumed by the study’s participants.
from the obtained results we can conclude that:
1. Farmers did not take appropriate precautions with respect to the use of approved pesticides as appropriate (dosing - pre-harvest standard periods).
2. Some farmers apply pesticides without considering their position on registration.
3. Farmers use different types of pesticides to protect a particular crop against different pests and diseases.
4. Apply pesticides indiscriminately and not follow the instructions for the application of the pesticide.
5. All the intakes of pesticide residues are still within acceptable limits (ADI). However, it should be emphasized that pesticide dietary intakes estimated in the present study have only considered exposures from selected fruits and vegetables and did not include other food products or the rest of the fruits and vegetables consumed by the study’s participants
Therefore, it is necessary to recommend
1. Monitoring programs for pesticide residues in all food products should be maintained in order to provide and update a data base through which future strategies for pest control and consumer protection against indiscriminate exposure to pesticides can be implemented.
2. To prioritize the development of strategies to reduce pesticides in agriculture by training farmers to use pesticides in a wise and secure manner and to encourage the use of alternatives to chemicals in the control of pests such as biological control.
3. Compliance with the rules of application of pesticides (especially pre - harvest).
4. The need to increase public awareness among the public, where consumers should be aware of scientific measures to reduce the pollution of agricultural products with pesticides (especially fruits and vegetables) that may consumed. For example, (washing, boiling and peeling) proved to reduce pesticide residues.
6.2. Conclusion
Based on the findings of the present study, it can be concluded that:
• The majority of the samples were contaminated with pesticide residues, with concentrations below the MRLs.
• Out of 36 tasted samples of fruits and vegetables .only 4 samples were free of pesticides residues (11.11 %). Out of 32 samples (88.88%) had detectable pesticide residues of which 13 samples (36.11%) were contaminated at level above the MRLs and while 19 samples (52.77%) had residues below the permissible limits (MRLs).
• All fruit samples had detectable pesticide residues. Whereas, 100% (18 samples) had detectable pesticide residues of which 55.55% contaminated at level above the MRLs and 44.44% (8 samples) had residues below the permissible limits.
• Four vegetables samples, (22.22%) had no detectable residue. Whereas, 77.77% (14 samples) had detectable pesticide residues of which 61.11% contaminated at level above the MRLs and 16.66% (3 samples) had residues below the permissible limits.
• The highest contamination was observed in Lettuce followed by Tomato, Guava, Orange, Cucumber and Pepper with percentages 100%, 100%, 100%,100% ,66.7%then 66.7% respectively. Also no violated sample was detected in lettuce followed by 16.66% in tomato, 0% in cucumber, 66.7% in guava, 83.33% in orange and 50% in pepper exceeded the MRL’s, respectively.
• The highest percentage of violation compound detected pesticide was dimethoate followed by chlorpyrifos and omethoate.
• The most frequently detected pesticide in all samples was Carbendazim, detected in 53% of the samples.
• The most frequently detected pesticide residues in cucumber samples were Metalaxyl (3 sample), Acetamiprid (2 sample) and Chlorpyrifos (2 sample), respectively.
• The most frequently detected pesticide residues in Guava samples were Carbendazim (6 sample), Dimethoate (4 sample), Omethoate (4 sample) and Chlorpyrifos (4 sample), respectively.
• The most frequently detected pesticide residues in Lettuce samples were Metalaxyl (3 sample) and Carbendazim (3 sample), respectively.
• The most frequently detected pesticide residues in Orange samples were Carbendazim and Chlorpyrifos in 5 and 3 samples, respectively.
• The most frequently detected pesticide residues in Pepper samples were Difenoconazole (3sample), Carbendazim (3sample), Lufenuron (3sample) and Thiophanate-methyl (3 sample), respectively.
• The most frequently detected pesticide residues in Tomato samples were Chlorpyrifos (6 sample) and Chlorfenapyr (5 sample), respectively.
• The most detected pesticide residues groups in fruit and vegetables samples were showing that organophosphates (OP’s) (29%) followed by phenylamide (16.9%), benzimidazole (16.1%), pyrethroid (13.55%), triazoles (7.627%), and thioureas (5.08%).
• The insecticides were 49% the most occurrence groups followed by fungicides 48%.
• The status of registration for pesticide residues detected in the total analyzed sample; most of the detected pesticide residues (23 out of 31) are registered for application in Egypt as set by the Agricultural Pesticide Committee (APC) on the other hand, detected 8 pesticide residues are not registered for application in Egypt as set by the APC (Carbendazim, Cyflufenamide, Fipronil, Propargite, Imazalil, Ortho-Phenyl Phenol (OPP) and Omethoate, respectively).
• All the intakes of pesticide residues are still within acceptable limits. However, it should be emphasized that pesticide dietary intakes estimated in this study have only considered exposures from selected fruits and vegetables and did not include other food products or the rest of the fruits and vegetables consumed by the study’s participants.
6.3. Recommendation
from the precious conclusion we suggest the following recommendation:
1. Monitoring programs for pesticide residues in all food products should be maintained in order to provide and update a data base through which future strategies for pest control and consumer protection against indiscriminate exposure to pesticides can be implemented.
2. To prioritize the development of strategies to reduce pesticides in agriculture by training farmers to use pesticides in a wise and secure manner and to encourage the use of alternatives to chemicals in the control of pests such as biological control.
3. Compliance with the rules of application of pesticides (especially pre - harvest).
4. from a public health perspective, the observed levels of pesticide residues pose a in Egypt as set by the Agricultural Pesticide Committee (APC) potential health risk to consumers.
5. The need to increase public awareness among the public, where consumers should be aware of scientific measures to reduce the pollution of agricultural products with fresh pesticides (especially fruits and vegetables) that may consume. For example, (washing, boiling and peeling) proved to reduce pesticide residues.
6. Further studies are needed to assess pesticides residues in other food groups.